Kashmiri Lal Tofu Paneer – Vegan Indian

Step 1: Prepare and Coat Tofu

Press the block of tofu to remove excess water. Slice the pressed tofu into thick, flat pieces. In a bowl, toss the tofu slices with 1 tablespoon cornstarch, 1 teaspoon Kashmiri chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt until evenly coated.

Step 2: Crisp the Tofu

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

Step 3: Sauté Onions and Spices for Blending

In the same skillet, add 2 tablespoons of regular or mustard oil. Add 1 teaspoon fennel seeds and 1/2 teaspoon black peppercorns. Sauté for a few seconds until fragrant. Add 1 large finely chopped red onion and 1/2 teaspoon salt. Cook over medium-high heat until the onion is translucent. Add splashes of water as needed to help the onion cook evenly and prevent it from becoming mushy. Add 1 tablespoon minced garlic and continue to cook until the onion is golden brown.

Step 4: Blend the Sauce Base

Transfer the cooked onion mixture to a blender. Add 2 tablespoons Kashmiri chili powder and 1 cup water. Blend until the onion, black pepper, and fennel seeds are completely broken down and the mixture is smooth.

Step 5: Prepare the Sauce

Heat the skillet again over medium heat. Add 1 opened black cardamom pod, 1 inch cinnamon stick, and 2-3 cloves. Sauté for a few seconds until fragrant. Add 1 cup tomato puree, followed by the blended onion mixture. Rinse out the blender with 1/2 cup water and add it to the skillet. Stir in 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon garam masala. If using, add 1/4 teaspoon hing (asafoetida) with the whole spices in the previous step.

Step 6: Simmer and Serve

Mix the sauce well. Gently fold in the crisped tofu slices. Reduce the heat to low, cover the skillet, and simmer for 20 minutes. This allows the flavors to meld and the sauce to thicken. Garnish with 2 tablespoons non-dairy yogurt and 1 tablespoon chopped fresh cilantro or parsley. Serve hot over rice, naan, roti, sourdough, or any cooked grain of choice.

• For a smoother sauce without blending, chop the onion very finely and use ground fennel and black pepper instead of whole spices.

• If the sauce is too spicy, add more non-dairy yogurt to temper the heat and make it creamier.

• Instead of tofu, use chickpeas, beans, roasted vegetables, or chickpea tofu.

• Adjust the amount of Kashmiri chili powder to your spice preference, starting with 1.5 tablespoons if unsure.