This Tofu Pasanda recipe is intriguing and easy. Tofu crisped with spices and cooked in a special Pasanda sauce which pleases all. Indian Vegan Gluten-free

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Total time: 55 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 8 oz pack Hemp-Tofu cubed 1/2- 3/4 inch cubes (regular or Chimicurri flavor, or use Firm Tofu, pressed and cubed)
  • 2 tsp oil (use less or more to preference)
  • 1/2 tsp garam masala
  • 1/4 tsp cinnamon powder
  • 1/2 cup red onion chopped
  • 2 cloves of garlic (chopped)
  • 1 inch ginger (chopped)
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 1 clove
  • 1 Tbsp pumpkin seeds or sunfllower seeds
  • 1/2 tsp white or black poppy seeds (khus khus)
  • 1 medium tomato (chopped)
  • 1/2 cup coconut milk
  • 1/4 cup water
  • 1/2 tsp paprika
  • 1/4 - 1/2 tsp cayenne or to taste
  • 3/4 tsp salt
  • 1/2 tsp sugar

Method

  1. In a pan, add oil and heat at medium. Add the cubed Hemp-tofu, garam masala and cinnamon and cook for 4-5 minutes or until lightly golden on some edges. Remove from pan and keep aside.
  2. To the same pan, add onion and cook for 4-5 minutes until translucent. Add garlic, ginger, cumin, coriander, fennel seeds, clove, pumpkin seeds, poppy seeds and cook for 2 minutes.
  3. Add the tomato and cook for 4-5 minutes until saucy. Mash the larger tomato pieces while it cooks.
  4. Cool slightly and blend to a smooth puree with a 1/2 cup coconut milk. Blend well until the poppy seeds break down.
  5. Add puree back to the pan. Add water, paprika, cayenne, salt and sugar and the hemp-tofu cubes.
  6. Mix well. Cover and cook on low-medium heat for 15-18 minutes or until the sauce thickens and the tofu picks on the color. Stir twice in between. taste and adjust salt, spice. The curry needs to cook through to cook the poppy seeds which are somewhat grassy uncooked.
  7. Serve hot with rice/quinoa, flatbread, Naan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.