In a large cast-iron or heavy bottom dutch oven over medium heat, add the oil and butter, once melted, add the onion, garlic, and ginger and sauté for 3 - 4 minutes stirring frequently to prevent sticking.
Add the bay leaf, sambar spice, cayenne, and paprika. Continue stirring and sauté for another minute or two while the spices become fragrant. Add a splash or two of broth as required. Add the tofu chunks, stirring gently to coat with spices. Push tofu to the sides - add the tomato paste and another splash or two of broth and let if cook for a minute. Then stir all the ingredients together.
Add ground tomatoes, 1 cup of broth, methi leaves, salt, and sugar. Let simmer over medium heat until it starts to bubble, then add the cauliflower florets and chickpeas. Reduce the heat and partially cover for 15 minutes, stir in ½ - 1 cup of cashew cream (to taste). Let simmer, covered over medium-low until the cauliflower is fork tender. Keeping it partially covered. Lower heat if boiling. Taste for flavours and adjust as necessary.*I use Better Than Bouillon Broth (add 1 heaping tsp per cup of water).
Serve over basmati rice, garnished with chopped cilantro, and a squeeze of lime.