Press the tofu for 15-20 minutes to remove any extra liquid. Then pat dry wth paper towels and cut into cubes.
In a bowl, combine the marinade ingredients, then add the tofu and gently toss to coat. Let the tofu rest for 30 minutes to 4 hours.
Preheat oven to 400 degree F. Transfer the tofu to a lined baking tray and bake for 15-20 minutes, stirring once in between.
Heat a large pan on medium-high heat. Add vegan butter, cardamon, cinnamon, and cumin seeds, and let them splutter for about 30 seconds.
Add onion, ginger, and garlic. Saute for 5 minutes while stirring frequently until they are golden.
Add the tomatoes and spices. Stir and cover with a lid for 2-3 minutes to help the tomatoes soften. Remove the lid and saute for couple more minutes.
Remove the cinnamon stick. Then blend everything using an immersion blender or transfer to a standing blender and blend until smooth. Let the ingredients cool down a bit before blending. Transfer back to the same pan.
Add water and give the curry a stir. Cover with a lid and let the curry simmer on medium-low for 5-6 minutes. Remove the lid.
Add the coconut milk, sugar, garam masala, and lime juice and stir it in. Cook for another minute.
Crush dried fenugreek leaves between your palms and then add to the curry. Give it a stir.
Add the tofu and gently stir it in the curry. Simmer for 2-3 minutes on low heat so the flavors of the sauce soak in the tofu.
Garnish with cilantro leaves. Serve with naan or rice. Enjoy!