Vegan Chicken Changezi (Tofu in tangy spicy tomato sauce)

For the “chicken” tofu:

• 14 ounces firm or extra firm tofu pressed for 10 minutes, see Soyfree options in notes
• 1 tablespoon ginger garlic paste or you can use finely minced ginger and garlic
• 2 teaspoons lemon juice
• 2 teaspoons oil
• 1/2 teaspoon salt
• 1/2 teaspoon garam masala
• 1/2 teaspoon chaat masala or use amchur(dry mango powder)
• 1 teaspoon paprika or use 1/2 teaspoon cayenne
• 2 teaspoons cornstarch or tapioca starch
• 1/2 teaspoon freshly ground black pepper

For the sauce:

• 2 teaspoons oil
• 1 1/4 cups of chopped red onion or 1 medium/large onion chopped
• 1 tablespoon ginger garlic paste or you can use finely minced ginger and garlic
• ½ hot green chili such as serrano finely chopped

For the spices:

• 1/2 teaspoon Turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1 teaspoon Kashmiri chili powder or paprika
• 1/2 teaspoon salt
• 2-3 tablespoons water
• 1 cup canned tomato puree or unseasoned tomato sauce ,
• 1 cup coconut milk (Use atleast 1/2 cup coconut cream) , or 1/3 cup yogurt + 2/3 cup water
• 1/2 teaspoon dried fenugreek leaves or omit if you don't have it
• 1 teaspoon vegan butter

For garnish:

• 1 green chili thinly sliced
• Generous pinch of chaat masala or garam masala
• chopped cilantro