Tofu Pasanda – North Indian Restaurant Style

Step 1: Prepare Tofu

Tear the pressed tofu block into bite-sized pieces. Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the oil is hot, add the tofu pieces. Sprinkle 1/2 teaspoon of garam masala and 1/4 teaspoon of cinnamon over the tofu. Let the tofu set undisturbed for 2-3 minutes to crisp up one side, then flip to crisp other edges. Continue flipping every 2-3 minutes until most edges are golden and crispy. Remove the crispy tofu from the skillet and set aside.

Step 2: Sauté Whole Spices and Onions

Reduce the heat to medium. Add another 1 teaspoon of oil to the same skillet. Once the oil is hot, add 1 teaspoon of cumin seeds, 1 teaspoon of fennel seeds, and 1 tablespoon of coriander seeds. Mix them in and cook for about 30 seconds until fragrant. Add the chopped medium red onion and 1/4 teaspoon of salt. Cook until the onion is golden brown, adding splashes of water in between to help it brown evenly and prevent sticking.

Step 3: Add Aromatics and Seeds

Once the onion is golden, add the chopped 4-5 garlic cloves and 1 inch piece of chopped ginger. Mix in and cook for about 1 minute until fragrant. Add 1/4 cup of pumpkin seeds and 1 tablespoon of poppy seeds. Mix them into the onion mixture.

Step 4: Cook Tomatoes and Blend Sauce

Add the 2 medium chopped tomatoes and some more salt to the skillet. 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. Continue to cook until the tomatoes are jammy and the mixture is well combined. Switch off the heat and let this mixture cool slightly. Transfer the cooled mixture to a blender. Add 1/2 cup of non-dairy milk. Blend for 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 times until the sauce is completely smooth and no whole seeds are visible.

Step 5: 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 thoroughly and bring the sauce to a boil over medium heat. Add the crispy tofu pieces to the sauce. Add more water as 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 cook for 10 minutes or so, allowing the sauce to thicken and coat the tofu.

Step 6: Garnish and Serve

Once the sauce has thickened to your preference, switch off the heat. Garnish generously with fresh chopped cilantro. Serve the Tofu Pasanda hot with basmati rice, naan, flatbread, or quinoa.

• If you don't want to use pumpkin seeds, you can use cashews and/or almonds for a similar creamy texture.

• For best results with nonstick skillets, hand wash them and dedicate them to specific cooking tasks (e.g., not for high-heat flatbreads) to maintain their coating.

• Blend the sauce mixture in stages with resting time to ensure the poppy seeds and other whole spices are thoroughly blended for a smooth consistency.

• This sauce works well with various proteins like chickpea flour tofu, chickpeas, butter beans, lentils, seitan, or soy curls.

• Serve with naan, flatbread, rice, or quinoa. The rich and meaty sauce also makes a delicious filling for tacos or wraps.