In a sauce pan, over medium heat, add the butter and let it melt. Add the garlic and ginger. Cook for 2-3 minutes.

Add the tomato paste, chili powder, garam masala, brown sugar, and salt. Stir to combine.

Add the water and stir. Bring mixture to a slight boil.

Remove from the heat. Add the milk and stir to combine. Cover and set aside.

In a skillet, over medium heat, add the vegetable oil and the tofu. Allow the tofu to cook for about 1 minute per side. Just slightly brown the tofu - do not overcook as the tofu will take on a tough, chewy texture.

Once done, add all of the tikka masala sauce and the black beans. Stir to combine. Lower the heat to simmer. Simmer the mixture for 4-5 minutes.

Plate and serve with chopped parsley for garnish. Enjoy!