Tofu Pasanda – Vegan Richa Style

Step 1: Prepare Tofu

Press 1 block (14 oz) of extra-firm tofu to remove excess water. Tear the pressed tofu into bite-sized pieces.

Step 2: Chop Aromatics and Vegetables

Chop 4-5 cloves of garlic and a 1-inch piece of ginger. Slice 2 medium tomatoes and 1 medium red onion.

Step 3: Crisp the Tofu

Heat 1 teaspoon of oil in a skillet over medium-high heat. Once hot, add the torn tofu pieces. Sprinkle a small pinch of garam masala and cinnamon over the tofu. Let the tofu sit undisturbed for 2-3 minutes to crisp up. Flip the tofu and crisp up the other edges, continuing to flip every 2-3 minutes until most edges are golden and crispy. Remove the crispy tofu from the skillet and set aside.

Step 4: Sauté Whole Spices and Onion

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

Step 5: Cook Aromatics and Seeds

Once the onion is nicely golden, add the chopped garlic and ginger. Mix in and cook for about 1 minute. Add 1/4 cup pumpkin seeds and 1 teaspoon poppy seeds. Mix those in.

Step 6: Cook Tomatoes

Add the chopped tomatoes and another pinch of 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 and well-cooked. Switch off the heat and let this mixture cool slightly.

Step 7: Blend the Sauce Base

Transfer the cooled sauce base mixture 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 about 30 seconds. Repeat this blending and resting process 2-3 times until the poppy seeds and all other whole spices are nicely blended and the sauce is smooth.

Step 8: Simmer the Curry

Add the blended sauce back to the skillet. Add 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon garam masala, and 1/4 teaspoon cinnamon. Mix in and bring it to a boil over medium heat. Add the crispy tofu. Add some more water to adjust the consistency of the sauce as desired. Taste and adjust salt and flavor.

Step 9: Finish and Serve

Cover the skillet with a lid and let it cook for 10 minutes or so for the sauce to thicken a little bit and coat the tofu. Once the sauce has thickened to your preference, switch off the heat. Garnish with fresh cilantro. Serve hot with naan, flatbread, rice, or quinoa. It can also be used to make tacos or wraps.

• If you don't want to use pumpkin seeds, you can use cashews and almonds or both for a richer sauce.

• For non-stick skillet care: hand wash only and have dedicated pans for specific tasks (e.g., don't use for flatbreads that require high heat or different spatulas) to maintain non-stick properties.

• When blending the sauce base, blend for 1 minute, let it rest for 5 minutes to rehydrate the seeds, then blend again for 30 seconds. Repeat this 2-3 times until all seeds and whole spices are finely blended and no whole pieces are visible.

• This sauce is versatile; you can use chickpea flour tofu, chickpeas, butter beans, lentils, seitan, or soy curls instead of regular tofu.

• Nut-based Pasanda: Replace pumpkin seeds and poppy seeds with cashews and/or almonds for a traditional rich flavor.

• Protein variations: Substitute tofu with other plant-based proteins like chickpea flour tofu, chickpeas, butter beans, lentils, seitan, or soy curls.

• Tomato puree option: For a quicker process, use tomato puree instead of fresh chopped tomatoes, eliminating the need to blend the sauce base.