GOING FROM MY 15-MINUTE BUTTER CHICKEN RECIPE TO BUTTER TOFU WAS NOT OVERLY COMPLICATED.
I just had to find the time to play with the recipe in the kitchen after processing it in my head for weeks. I'm excited that I finally got to it. And that after weeks of traveling for fun and for work - I finally had time to get my kitchen a little messy.
The key to making tofu successfully in an Indian dish - in my opinion - is to get the texture right. I recommend baking or air frying it. I'm not a huge fan of two-part recipes, but for tofu trust me - it's worth the extra step. You can prep the tofu a few days ahead even and store it in the fridge to pull out when you are ready. Some have told me they freeze the tofu to get that extra meaty texture - I've tried it but am not convinced it was worth it. I'll try it again - but for now, I'm air-frying it.
The reason I like to give you a separate recipe - instead of imbedding this in my chicken recipe - is because the steps are slightly different and because it drives me nuts when vegetarian versions of recipes are reduced to footnotes. I also personally like following a recipe step-by-step. I'll embed steps into my recipes where it makes sense, but here I felt we need to take a fresh look.
The first step is to flashback to my baked tofu nugget recipe. The trick is pulling the tofu apart as if it's chunks of chicken. Then, follow the steps below. Keep in mind that I make a version with just one 16-oz. container of tofu. Double that if you would like and want the same volume as 2 pounds of chicken. But, know that it was enough for my family of four. I'd start with one container and then double it as needed down the line. I also eliminated flour because the tofu is coated lightly with cornstarch.
Here's what the tofu should look like: 
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