Combine tikka spice blend with plant-based yogurt, lemon juice, ginger, garlic, oil and salt. Mix well.
Add marinade to tofu and toss until well-coated. Marinate in the fridge for 2-8 hours.
Heat oil in a deep sauté pan and cook the cumin seeds, dried chilies, and onion with a pinch of salt.
Add a splash of water then the garlic, ginger, diced serrano pepper, and turmeric.
Add the red chili powder, coriander, and tomato paste.
Add the tomatoes, cilantro stems, water and salt. Simmer.
After 15 minutes, scoop out the red chiles and discard.
Add coconut milk, garam masala, vegan butter and fenugreek leaves. Increase the heat and stir until everything is combined.