Tofu Pasanda

Step 1: Prepare Tofu

Press the block of extra-firm tofu for 15-20 minutes to remove excess water. Tear the pressed tofu into bite-sized pieces.

Step 2: Pan-fry Tofu

Heat 1 teaspoon of oil in a skillet over medium-high heat. Add the torn tofu pieces to the hot oil. Sprinkle 1/2 teaspoon of garam masala and 1/4 teaspoon of cinnamon over the tofu. Let the tofu sit undisturbed for 2-3 minutes to crisp up one side. Flip the tofu and continue to cook, flipping every 2-3 minutes, until most edges are golden brown and crispy. Remove the crispy tofu from the skillet and set aside.

Step 3: Temper Whole Spices

Reduce the heat to medium. Add another 1 teaspoon of oil to the same skillet. Once the oil is hot, add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of fennel seeds, and 1/2 teaspoon of coriander seeds. Mix them in and cook for about 30 seconds until fragrant.

Step 4: Sauté Onions, Garlic, and Ginger

Add the chopped medium red onion and 1/4 teaspoon of salt to the skillet. Cook until the onion turns golden brown, adding splashes of water in between to help it brown evenly. Once the onion is golden, add the chopped garlic and ginger. Mix in and cook for about 1 minute.

Step 5: Cook Seeds and Tomatoes

Add 1/4 cup of pumpkin seeds and 1 tablespoon of poppy seeds to the skillet and mix them in. Then, add the chopped medium tomato and another 1/4 teaspoon of salt. Mix well and cook for 3-4 minutes. If the tomatoes are not juicy enough, add a splash of water. Mash some of the larger tomato pieces with your spatula and continue to cook until the tomatoes are jammy and the mixture is well combined. Switch off the heat and let this mixture cool slightly.

Step 6: Blend the Sauce

Transfer the cooled mixture from the skillet to a blender. Add 1/2 cup of non-dairy milk. Blend for 1 minute. Let the mixture rest for 5 minutes to rehydrate the pumpkin and poppy seeds. Blend again for 30 seconds. Repeat this blending and resting process 2-3 more times until the sauce is completely smooth and no whole spices or seeds are visible.

Step 7: Simmer the Curry

Pour the blended sauce back into the skillet. Add 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper. Mix well. Bring the sauce to a boil over medium heat. Add the pan-fried tofu to the sauce. Add more water if needed to adjust the consistency of the sauce. Taste and adjust the salt and other flavors as desired. Cover the skillet with a lid and let it simmer for about 10 minutes, or until the sauce has thickened to your preference and coats the tofu well.

Step 8: Serve

Once the sauce has thickened, switch off the heat. Garnish generously with fresh cilantro. Serve the Tofu Pasanda hot with naan, flatbread, rice, or quinoa. It can also be used to make tacos or wraps.

• To maintain nonstick skillets, hand wash them only and do not put them in the dishwasher.

• Dedicate specific nonstick pans for certain tasks; for example, avoid making flatbreads on pans used for curries to preserve the nonstick coating.

• Instead of pumpkin seeds, use cashews and/or almonds for the sauce base.

• Substitute tofu with other proteins like chickpea flour tofu, chickpeas, butter beans, lentils, seitan, or soy curls.