Indian Butter Tofu & Lentils

INGREDIENTS

1/2 cup

whole black urad dal (you can sub another variety of lentil — see note)

1/4 cup

vegan butter (divided)

1 14 ounce package

extra firm tofu, drained, pressed, and cut into 1-inch cubes

medium onion (diced)

serrano pepper (seeded and minced (optional, omit for a milder version))

garlic cloves (minced)

1 tsp

freshly grated ginger

2 tsp

garam masala (to taste)

1/2 tsp

ground cumin

1/2 tsp

turmeric

1/4 tsp

ground cardamom

1 14 ounce can

crushed tomatoes

1 cup

vegetable broth

2 tsp

vegan granulated sugar (you can skip this if you're opposed to adding sugar, but it helps balance out the tartness of the tomatoes and yogurt)

2/3 cup

container plain non-dairy yogurt

Salt and pepper

Fresh cilantro

Cooked basmati rice (for serving)