Kashmiri Lal Tofu Paneer

Step 1: Prepare and Slice Tofu

Press the block of extra-firm tofu to remove excess water. Slice the pressed tofu into thick, flat slices. Alternatively, tear the tofu into organic shapes for better flavor absorption.

Step 2: Coat Tofu Slices

In a small bowl, combine 1 tablespoon cornstarch, 1 teaspoon Kashmiri chili powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Sprinkle this mixture over the tofu slices and toss gently to ensure they are evenly coated.

Step 3: Crisp Tofu

Heat 2-3 tablespoons of oil (regular or mustard oil, or a mix) in a skillet over medium-high heat. Add the coated tofu slices to the hot skillet and cook undisturbed for 2-3 minutes until golden brown on the bottom side. Flip the slices and continue to cook until they are golden brown on the other side as well. Remove the crisped tofu from the skillet and set aside.

Step 4: Sauté Aromatics for Sauce

In the same skillet, add 1 tablespoon of oil. Add 1/2 teaspoon fennel seeds and 1/2 teaspoon whole black peppercorns. Sauté for a few seconds until fragrant. Add 1 medium finely chopped red onion and 1/4 teaspoon salt. Cook over medium-high heat until the onion is translucent, adding splashes of water as needed to ensure even cooking and prevent burning. Once the onion is golden brown, add 1 tablespoon minced garlic and continue to cook until the onion is evenly golden.

Step 5: Blend Sauce Base

Transfer the cooked onion and garlic mixture to a blender. Add 2 tablespoons of Kashmiri chili powder (or start with 1.5 tablespoons if you prefer less heat) and 1 cup of water. Blend until the onion, black pepper, and fennel seeds are completely broken down and the mixture is smooth.

Step 6: Prepare Whole Spices for Sauce

Heat the skillet again over medium heat. Add 1 black cardamom pod (opened slightly), 1 small cinnamon stick, and 2-3 cloves. If using, add 1/4 teaspoon hing (asafoetida) at this stage. Sauté until fragrant.

Step 7: Combine and Simmer Sauce

Add 1 cup of tomato puree to the skillet. Then pour in the blended onion mixture. Rinse out the blender with 1/2 cup of water and add it to the skillet. Add 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/8 teaspoon turmeric, and 1/4 teaspoon garam masala. Mix everything really well. Reduce the heat to low, add the crisped tofu, cover the skillet, and simmer for 20 minutes. Allow the sauce to cook low and slow until all the flavors and spices meld and the sauce thickens slightly.

Step 8: Serve and Garnish

Once the sauce has simmered and thickened, remove from heat. Garnish with a drizzle of non-dairy yogurt and chopped fresh cilantro or parsley. Serve hot over rice, naan, roti, sourdough, or any cooked grain of your choice.

• Add splashes of water while cooking onions to ensure even cooking and prevent burning.

• Adjust the amount of Kashmiri chili powder based on your heat preference; start with 1.5 tablespoons if unsure.

• If the sauce is too spicy or you prefer a creamier texture, add non-dairy yogurt at the end.

• For a more rustic texture and better flavor absorption, tear the tofu into organic shapes instead of slicing.

• If you don't want to blend the sauce, chop the onion very finely and use ground fennel and ground black pepper instead of whole spices.

• Substitute tofu with chickpeas, beans, roasted vegetables, or chickpea flour tofu for alternative protein options.