For Butter Tofu: 

1. Press tofu in a tofu press or use a towel-lined sheet pan with another sheet pan on top – use canned items as weights to press liquid out.

2. Cut pressed tofu into small cubes. 

3. Gently toss cubes with salt and oil. 

4. Deep fry in 350 degree oil just until light golden brown. 

5. One hour before service: Stir into masala sauce.

For White Cashew Gravy: 

1. Add all the ingredients to a small sauce pot. 

2. Place the pot on the stove over medium-high heat. 

3. Bring the mixture to a boil, uncovered, about 20 minutes.

4. After 20 minutes, turn off the heat and let the mixture cool slightly. 

5. Once it’s cooled a bit, transfer all the contents of the pot to a high-speed blender.

6. Blend the mixture until it becomes smooth and creamy. 

7. If needed, you can adjust the consistency by adding a bit more water and blending again.

 For Tomato Sauce: 

1. Blend tomatoes with salt in a blender until smooth. 

2. Heat oil in a saucepan over medium-high heat.

3. Add cumin seeds and sauté for 1 minute.

4. Reduce heat to medium-low and add crushed bay leaves, whole chili pods, and ginger-garlic paste. Cook until ginger-garlic paste turns golden brown. 

5. Add cardamom and sauté for 1 minute. 

6. Stir in tomato sauce. 

7. Increase heat to medium, cover, and simmer for 10 minutes or until bubbling. 

8. While simmering, whisk together ⅓ cup water, Kashmiri chili powder, turmeric, and kitchen king masala. Add to tomato sauce, stir, and cover. 

9. When bubbling, stir in white gravy sauce and ¼ cup sugar. Cook for 1-2 minutes.

10. Stir in dhana jiru powder and crushed fenugreek leaves. 

11. Add 8 tablespoons (1 stick) of cold vegan butter. Stir until melted. 

12. Stir in tofu, simmer for 20 minutes, and serve over steamed white rice. 

13.  Garnish with green onions, cilantro, and a drizzle of cashew cream.