Tofu Pasanda (Tofu with Velvety Pepita Poppy Seed Sauce)

Cook the recipe

Method

1. 1

   If needed, press the 14 ounces extra-firm tofu for at least 15 minutes, then tear it into bite-sized pieces. Heat 1/2 teaspoon of the oil in a large skillet over medium heat. Add the tofu, 1 teaspoon garam masala, and 1/4 teaspoon ground cinnamon, then stir until the pieces are lightly golden on the edges, 4 to 6 minutes. Transfer to a plate.

2. 2

   In the same skillet, heat the remaining 1/2 teaspoon oil over medium heat. Add 1/4 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/2 teaspoon fennel seeds, and 1 whole clove. Cook for a few seconds until fragrant, then add 1 cup chopped red onion with 1/4 teaspoon salt. Cook until softened and turning golden, 7 to 9 minutes.

3. 3

   Stir in 1 inch finely chopped ginger and 4 cloves finely chopped garlic. Cook for 1 minute, then add 3 tablespoons pumpkin seeds, 1 teaspoon poppy seeds, 1 large chopped tomato, and the remaining 1/2 teaspoon salt. Cook until the tomato breaks down and the mixture looks thick and pasty, about 5 minutes.

4. 4

   Remove from the heat and let the mixture cool slightly. Transfer to a blender, add 1 cup coconut milk, and blend until very smooth, pausing if needed so the poppy seeds fully break down. Return the sauce to the skillet.

5. 5

   Set the skillet over medium heat and bring the sauce to a gentle simmer. Add the tofu, 1/2 cup water, 1/2 teaspoon sweet paprika, 1/4 to 1/2 teaspoon cayenne and 1/2 teaspoon sugar. Stir gently and simmer on medium-low until the sauce thickens and coats the tofu well, 15 to 20 minutes. Turn off the heat, then finish with cilantro and a little non-dairy cream if you like.