Vegan Masala Recipe
Tofu Pasanda (Tofu with Velvety Pepita Poppy Seed Sauce)
Tofu Pasanda features tofu simmered in a rich pepita and poppy seed sauce, enhancing the dish's creaminess with coconut milk. This curry balances warmth with a hint of spice, making it ideal for enjoying over rice or with warm naan.
From the kitchen
What to expect
This Tofu Pasanda offers a heartwarming blend of textures and spices, perfect for a nurturing meal with family.
Serving idea
Best served simply
Serve alongside fluffy basmati rice or warm naan to soak up the flavorful sauce.
Cook the recipe
Method
- 1
If not pressed, press the tofu for at least 15 minutes, then tear it into bite-sized pieces. Heat 1 teaspoon of oil in a large skillet over medium heat. Once hot, add the tofu, garam masala, and cinnamon. Stir to coat the tofu evenly, cooking until golden on most edges, about 4 to 6 minutes. Remove the tofu from the skillet and set aside.
- 2
In the same skillet, heat the remaining teaspoon of oil over medium heat. Add the cumin seeds, coriander seeds, and fennel seeds, cooking briefly until fragrant. Stir in the chopped onion with a pinch of salt, cooking until translucent. Add the ginger and garlic, mixing well, and continue until the onion is golden, about 7 to 9 minutes.
- 3
Mix the pumpkin seeds, poppy seeds, and chopped tomato into the skillet, along with 1/2 teaspoon of salt. Cook until the tomatoes begin to break down and the mixture thickens, about 5 minutes. Allow it to cool, then transfer to a blender. Add the coconut milk and blend until smooth, pausing to let it sit for 5 minutes between 30-second cycles to fully incorporate the poppy seeds.
- 4
Pour the blended mixture back into the skillet over medium heat and bring to a gentle boil. Add the tofu, water, sweet paprika, cayenne, the remaining salt, and sugar. Stir well, then reduce heat to medium-low. Simmer, stirring occasionally, until the sauce thickens and the tofu absorbs some color, about 15 to 20 minutes. Turn off the heat and let it sit briefly before garnishing with non-dairy cream and cilantro.
Gather everything first
Ingredients
- •14 ounces extra-firm tofu
- •1 teaspoon oil, divided
- •1 teaspoon garam masala
- •1/4 teaspoon ground cinnamon
- •1/4 teaspoon cumin seeds
- •1 teaspoon coriander seeds
- •1/2 teaspoon fennel seeds
- •1 whole clove
- •1 cup chopped red onion
- •4 cloves garlic, finely chopped
- •1 inch ginger, finely chopped (or 2 tablespoons ginger-garlic paste)
- •3 tablespoons pumpkin seeds (or sunflower seeds, almonds, or cashews)
- •1 teaspoon white or black poppy seeds
- •1 large tomato, chopped (about 1 cup)
- •1 cup coconut milk (or other non-dairy milk)
- •1/2 cup or more water
- •1/2 teaspoon sweet paprika
- •1/4 to 1/2 teaspoon cayenne
- •3/4 teaspoon salt, divided
- •1/2 teaspoon sugar (or maple syrup)
- •cilantro and non-dairy cream for garnish
A few useful notes
Notes
- •For a creamier texture, blend the sauce longer, but avoid over-blending which can cause separation.
- •Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if the sauce thickens too much.
- •Adjust the cayenne based on your heat preference and consider adding a squeeze of lemon juice before serving for a touch of brightness.
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