For the vegan chicken, into a food processor, add tofu, oil, water, nutritional yeast, bouillon, onion powder, and garlic powder, and process until smooth. Roughly tear yuba with hands and add to food processor. Pulse for a few seconds, until yuba is chopped into large, flaky bits (without overprocessing). Transfer to a bowl and mix in wheat gluten.
On a clean surface, knead mixture for 6 minutes or until firm (the longer you knead, the firmer it becomes). Roll into a 4-inch-diameter log, and cut into 12 slices. Heat oil in a large, deep frying pan. Add chicken to pan and cook on both sides over medium heat until browned, 3 to 4 minutes on each side. Pour broth to cover chicken, and add soy sauce. Cover and bring to a boil, turn heat to low, and simmer for 30 minutes.
For the Indian Butter sauce, in a large skillet over medium heat, warm oil. Add onions and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Add garlic and ginger, and cook for another minute, stirring continuously. Add cumin, coriander, turmeric, cardamom, cinnamon, and red pepper flakes. Cook for another 30 seconds, or until spices coat onions and bottom and sides of pan.
Add vegetable broth, scraping any browned bits off bottom of pan as it bubbles away. Stir in coconut milk and tomato sauce, and add potatoes and carrots. Season with salt and pepper, and bring to a simmer. Reduce heat to low, cover, and cook for 25 to 30 minutes, or until potatoes and carrots are tender.
Stir in vegan chicken and cook, covered, for another 5 minutes. Remove from heat, season with more salt and pepper as desired, crumble butter over pan, and stir until butter has melted. Serve over cooked rice.