Tofu Pasanda

Step 1: Prepare and Fry the Tofu

Start a skillet over medium-high heat. Add 1 tsp oil. Once hot, add the pressed tofu pieces. Sprinkle 1/2 tsp garam masala and 1/4 tsp cinnamon over the tofu. Let the tofu set undisturbed for 2-3 minutes, then flip to crisp up other edges. Continue flipping every 2-3 minutes until most edges are golden and crispy. Remove the tofu from the skillet and set aside.

Step 2: Sauté Whole Spices and Onions

Reduce the heat to medium. Add another 1 tsp of oil to the same skillet. Once the oil is hot, add 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, and 1/2 tsp coriander seeds. Mix in and let them cook for about 30 seconds until fragrant. Add the chopped red onion and a good pinch of salt. Cook, adding splashes of water in between to help the onion brown evenly, until the onion is nicely golden.

Step 3: Add Aromatics and Seeds

Once the onion is golden, add the chopped garlic and ginger. Mix in and cook for about 1 minute. Then, add 2 tbsp pumpkin seeds and 1 tsp poppy seeds. Mix them in.

Step 4: Cook Tomatoes and Create Sauce Base

Add the chopped tomatoes and some more salt. Mix in and continue to cook for 3-4 minutes. Add a splash of water if the tomatoes are not juicy enough. Continue to cook, mashing some of the larger pieces, until the tomatoes are jammy. Switch off the heat and let this mixture cool slightly.

Step 5: Blend the Sauce

Add the cooled sauce base to a blender. Add 1/2 cup non-dairy milk. Blend for about 1 minute, then let the mixture rest for 5 minutes to rehydrate the seeds. Blend again for 30 seconds. Repeat this blending and resting process 2-3 more times until the poppy seeds and all other whole spices are nicely blended and you don't see any whole pieces floating around.

Step 6: Simmer the Curry

Add the blended sauce back to the skillet. Add 1 tsp sugar, 1 tsp paprika, and 1/2 tsp cayenne pepper. Mix in and bring it to a boil over medium heat. Add the fried tofu pieces and some water to adjust the consistency of the sauce. Taste and adjust salt and flavor as needed. Cover the skillet with a lid and let it cook for 10 minutes or so for the sauce to thicken and coat the tofu.

Step 7: Garnish and Serve

Once the sauce has thickened to your preference, switch off the heat. Garnish with 2 tbsp chopped cilantro. Serve hot with naan, flatbread, rice, or quinoa.

• For a nut-free sauce, use pumpkin seeds and poppy seeds instead of cashews or almonds.

• To maintain nonstick skillets, hand wash them only and dedicate certain pans for specific uses (e.g., don't cook flatbreads on pans used for curries).

• If using chickpeas or beans as protein, you don't need to crisp them; add them directly to the sauce with the reserved garam masala and cinnamon.

• You can use cashews and/or almonds instead of pumpkin seeds for the sauce base.

• Substitute tofu with chickpea tofu, chickpeas, butter beans, lentils, seitan, or soy curls.

• Serve with naan, flatbread, rice, or quinoa. The curry can also be used as a filling for tacos or wraps.