Tofu Pasanda (Tofu with Velvety Pepita Poppy Seed Sauce)
Tofu Pasanda - tofu in a creamy, velvety smooth North Indian curry sauce - is delicious served over rice, naan, or flatbread. This nut-free sauce gets its creaminess from pumpkin seeds, poppy seeds, and coconut milk!
Servings: 4
Ingredients
For the Tofu
- 1 teaspoon oil
- 14 ounces extra-firm tofu pressed for at least 15 minutes, torn into bite-sized pieces. Use chickpea tofu or pumpkin seed tofu for soy-free.
- 1 teaspoon garam masala
- 1/4 teaspoon ground cinnamon
For the Sauce
- 1 teaspoon oil
- 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 ” ginger finely chopped, or 2 tablespoons ginger-garlic paste in place of the ginger and garlic
- 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
Instructions
Crisp up the tofu.
- If it hasn’t been pressed, press the tofu for at least 15 minutes, then tear it into bite-sized pieces. Heat the teaspoon of oil in a large skillet over medium heat. Once the oil is hot, add the tofu, garam masala, and cinnamon. Mix everything really well, so the tofu is evenly coated with the spices and oil. Continue to cook, until the tofu is golden on most edges, about 4 to 6 minutes. Remove the tofu from the skillet and set it aside.
Make the curry.
- In the same skillet, heat another teaspoon of oil over medium heat. Add the cumin seeds, coriander seeds and fennel seeds. Cook for a few seconds, then add the onion and a good pinch of salt. Cook the onion until it starts to turn translucent. Add the ginger and garlic, mix well, and continue cooking until the onion becomes golden, about 7 to 9 minutes total.
- Mix the pumpkin seeds, poppyseeds, tomato, and 1/2 teaspoon of salt into the skillet. Cook until the tomatoes turn jammy, pressing any larger pieces to help them break down, about 5 minutes. Cool this mixture, then transfer it to a blender. Add the coconut milk to the blender and blend until the mixture becomes smooth. To fully incorporate the poppy seeds, let the mixture sit for 5 minutes between 30 second blending cycles. Repeat the blending process 2 to 3 times until the mixture is somewhat smooth and you don’t see too many whole poppyseeds.
- Pour the blended mixture back into the skillet over medium heat and bring it to a boil. Add the tofu, water, paprika, cayenne, the remaining salt, and the sugar. Mix well, then reduce the heat to medium-low. Cook, stirring occasionally, until the sauce thickens and the tofu picks up some of the color of the sauce, about 15 to 20 minutes. Switch off the heat, and let it sit for a few minutes before garnishing with non-dairy cream, cilantro, or a squeeze of lemon juice. Serve the dish with naan, flatbread, rice, quinoa, or use it as a filling for wraps or pizza.
Video
Notes
This sauce cooks a bit longer to cook out the poppyseed flavor. They can add a grassy flavor if they’re not cooked properly. Low and slow is the game of the game. You want it really flavorful and creamy without any strong flavors from any of the individual spices or the poppyseeds. I usually cook it for about 25 minutes or so.
Store: Leftovers keep for 3 or more days in the refrigerator. Or freeze for months.
This recipe is naturally gluten-free and nut-free. For soy-free, use hemp tofu or pumpkinseed tofu.
Whole spices substitute: Use equal amounts of ground spices(and 1/8 tsp ground clove), add with ginger and garlic.
Nutrition
Calories: 182kcal | Carbohydrates: 12g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 547mg | Potassium: 371mg | Fiber: 2g | Sugar: 4g | Vitamin A: 436IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg