Begin by pressing the extra-firm tofu for at least 30 minutes to remove excess moisture. In a bowl, whisk together nondairy yogurt, minced garlic, minced ginger, lemon juice, garam masala, turmeric, ground cumin, kosher salt, and Kashmiri chili powder. Coat the tofu with this marinade, cover, and refrigerate for at least 2 hours or overnight.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper, arrange the marinated tofu pieces, and bake for 15 minutes, flipping halfway through. Broil for an additional 8-10 minutes until lightly charred.

Alternatively, heat vegetable oil in a non-stick skillet over medium-high heat. Add marinated tofu pieces in a single layer; cook for 5-7 minutes on each side until golden brown.

In the same skillet, add more oil if needed, and sauté diced onion over medium heat until softened. Stir in minced garlic, minced ginger, and optional Kashmiri chili for 1-2 minutes. Mix in turmeric, garam masala, and ground cumin.

Pour in canned crushed tomatoes, scrape any brown bits, and add a splash of water. Bring to a gentle simmer and cook for 8-10 minutes.

Stir in vegan butter and coconut milk until creamy. Adjust salt as needed, sprinkle with kasuri methi, and fold in cooked tofu pieces. Simmer for a few minutes.

Serve the Butter Tofu garnished with chopped cilantro and optional coconut milk drizzle, pairing well with basmati rice or vegan naan.