Place a pan or a thick-bottomed pot on the stove over medium to high heat. Do not add any oil or fat; the pan should be completely dry.

Briefly crush the spices with a mortar and pestle before roasting. This is optional, but it can help release their essential oils, enhancing their aroma and flavor.

Once the pan is hot, add the spices in a single layer so they do not overlap. This will allow for even roasting. In the case of this recipe, this includes coriander seeds, cumin seeds, cinnamon stick, cloves, green cardamom pods, black cardamom pod, and star anise.

Keep a close eye on the spices. Constantly stir the spices with a wooden spoon to prevent them from burning. You will know the spices are ready when they begin to release an intense aroma and their color slightly darkens. This usually takes 2 to 3 minutes.

As soon as the spices are roasted, remove them immediately from the heat to stop the cooking process and prevent them from burning. Transfer them to a plate or bowl to cool down.

Once the spices have completely cooled, use a spice grinder or blender to grind them into a fine powder.

In a large bowl, mix together the coconut milk, lemon juice, tomato concentrate, and sesame or olive oil.

Add the powdered turmeric, powdered or grated ginger, powdered or crushed garlic, and salt to the mixture. Mix well to incorporate all the ingredients.

Stir in the ground roasted spices that you prepared earlier.

Taste the marinade and adjust the seasonings as needed. If you want a spicier flavor, you can add a teaspoon of red chili powder.

Make sure the block of tofu is well-drained and pressed to remove excess moisture before marinating. This will allow the tofu to absorb more of the marinade's flavors.

Cut the firm tofu into cubes and place them in a large bowl.

Pour the homemade tandoori marinade over the tofu, making sure each cube is well-coated.

Cover the bowl with plastic wrap or a tight-fitting lid and place it in the refrigerator. Allow it to marinate for at least 1 hour. Ideally, 2 hours or overnight for the flavors to fully penetrate, but one hour should suffice.

Preheat your oven to 200°C (392°F).

Line a baking sheet with parchment paper or a silicone mat.

Remove the tofu cubes from the marinade; you can leave a bit of the marinade on the tofu cubes. Set aside the remaining marinade in the bowl for the Tikka Masala sauce.

Arrange the marinated tofu cubes on the baking sheet, ensuring they do not overlap.

Bake for 20 to 25 minutes, flipping the cubes halfway through, until they are golden and slightly crispy on the outside.

Chop the onion, mince the garlic cloves, and grate the piece of ginger. Set aside.

In a large pan or pot, heat 2 tablespoons of coconut oil over medium heat (or olive, sunflower oil, etc.). Add the chopped onions and sauté until they are soft and translucent.

Add the grated ginger and minced garlic to the pan. Sauté for about 1 minute or until the mixture becomes aromatic.

Add the Garam Masala powder, turmeric, paprika, briefly crushed green cardamom seeds, and fennel seeds (also briefly crushed) to the pan. Mix well so that the onions, ginger, and garlic are well-coated with the spices.

Pour the 400 grams of crushed tomatoes into the pan. Mix well and simmer for about 5 to 7 minutes.

Add the 200 ml of coconut milk and 2 tablespoons of ground almonds to the pan, mix well, and bring to a boil. Then reduce the heat and simmer for about 10 minutes.

Add the reserved marinade that you had set aside.

Incorporate the 2 tablespoons of brown sugar and salt to taste. If you want a spicier sauce, you can also add some red chili powder.

Once your Tikka Masala sauce is ready, stir in the cooked tandoori tofu cubes. Mix well so that the tofu is well-coated with the sauce.

Serve the Tandoori Tofu with Tikka Masala Sauce hot, garnished with cilantro leaves and accompanied by rice or naan bread.