Heat the olive oil in a large frying pan over medium heat. Add the diced onion and sauté until it turns translucent and starts to caramelize (15-20 minutes). Stir occasionally to prevent burning. As the onion cooks, you'll notice it changing colour - from pale yellow to golden brown, releasing a sweet aroma that will make your mouth water.

Add the minced garlic and grated ginger to the pan and cook for 1-2 minutes, until fragrant. You'll notice the aroma of the ginger and garlic filling the air, mingling with the sweet onion.

Add the tofu cubes to the pan and cook until they're golden brown on all sides, about 5-7 minutes. You'll hear the sound of the tofu sizzling in the pan, as it absorbs the flavours of the onion, garlic and ginger.

In a large mixing bowl, whisk together the non-dairy milk, vegetable broth, coconut milk, tomato paste, cumin, curry powder, salt and black pepper. Pour the mixture over the tofu and onion mixture in the pan.

Add the diced tomatoes to the pan and stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened and the flavours have melded together. You'll notice the sauce reducing, as the liquid evaporates, leaving a rich, creamy texture.

Taste and adjust the seasoning as needed. You can add more salt, pepper or cumin to taste. Now, take a step back and admire your creation - a vibrant, aromatic dish that's sure to impress.

Serve the vegan high-protein tofu tikka masala over basmati rice or brown rice and enjoy! My husband, who's usually picky, asked for seconds - and that, my friends, is the ultimate seal of approval.