Step-by-Step Instructions

1. 1.Prepare the Marinade Spices

   Measure out 1 teaspoon of cumin seeds, 1 teaspoon of fennel seeds, 0.5 teaspoon of fenugreek seeds, and 1 teaspoon of black peppercorns into separate small bowls.

2. 2.Toast Whole Spices

   Heat a dry skillet over medium heat. Add the measured whole spices (cumin, fennel, fenugreek, black peppercorns) to the skillet. Toast them for 2-3 minutes, stirring occasionally, until the fenugreek seeds start to change color and the peppercorns begin to pop.

3. 3.Blend the Marinade

   Transfer the toasted whole spices to a blender. Add 6-8 garlic cloves, 0.5 cup of non-dairy yogurt, 2 tablespoons of tamarind pulp, 2 tablespoons of coriander powder, 2 tablespoons of Kashmiri chili powder, 10-12 curry leaves, and 0.5 cup of water to the blender. Blend until all ingredients are completely smooth and form a fine puree.

4. 4.Prepare Tofu and Vegetables

   Chop 1 large potato, 0.5 head of cauliflower, 1 cup of mushrooms, and 1 large carrot into bite-sized pieces. Press 1 block of tofu for 15 minutes to remove excess water, then tear it into bite-sized pieces.

5. 5.Marinate Tofu and Vegetables

   Combine the chopped potatoes, cauliflower, mushrooms, carrots, and torn tofu in a large bowl. Add 1 tablespoon of oil, 0.5 teaspoon of salt, and half of the blended marinade to the bowl. Toss well to ensure all the vegetables and tofu are evenly coated with the marinade.

6. 6.Bake Tofu and Vegetables

   Spread the marinated tofu and vegetable mixture evenly onto a parchment-lined baking sheet. Bake in a preheated oven at 410°F (210°C) for 20 to 25 minutes, or until the potatoes and cauliflower are tender and slightly browned.

7. 7.Cook the Sauce Base

   While the vegetables are baking, heat a large skillet over medium-high heat. Add 1 tablespoon of oil, 1 large finely chopped red onion, 5-6 curry leaves, and 0.25 teaspoon of salt to the skillet. Cook, stirring occasionally, until the onion turns golden brown. You can cover the skillet with a lid after 3-4 minutes to speed up the cooking process.

8. 8.Finish the Sauce

   Add the remaining half of the blended marinade to the skillet with the cooked onions. Rinse the blender with 0.5 cup of water and add that water to the pan. Reduce the heat to medium-low and let the sauce simmer for about 5 minutes. Stir in 2 tablespoons of non-dairy yogurt (or coconut/cashew cream) for a creamier sauce. Cover with a lid and let it simmer for a few more minutes.

9. 9.Combine and Serve

   Once the roasted tofu and vegetables are ready, add them to the simmering sauce in the skillet. Toss well to coat everything evenly. Let it simmer for about 1 minute to allow the flavors to meld. Garnish with fresh cilantro and a drizzle of non-dairy yogurt if desired. Serve hot with flatbread or rice.