Indulge in the rich, creamy, and utterly delicious world of vegan Tofu Pasanda! This plant-based twist on a classic North Indian dish offers a surprisingly authentic experience, bursting with aromatic spices and the satisfying texture of perfectly pan-fried tofu. Forget everything you think you know about tofu being bland; this recipe transforms it into a culinary star, soaking up the luscious cashew-based sauce for a truly unforgettable taste. Forget complicated techniques and lengthy ingredient lists; this recipe is surprisingly straightforward and accessible, even for beginner cooks.
This vegan Tofu Pasanda captures the essence of the original dish while embracing the versatility of tofu. We’ll guide you through creating a vibrant blend of spices, a velvety smooth sauce, and perfectly textured tofu, all while keeping it entirely plant-based. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions to create your own delicious vegan Tofu Pasanda.
Tools Needed
- Skillet
- Blender
Ingredients
- Firm or extra-firm tofu
- Oil
- Garam masala
- Cinnamon
- Cumin seeds
- Fennel seeds
- Coriander seeds
- Onion
- Salt
- Ginger-garlic paste
- Pumpkin seeds
- Poppy seeds
- Tomato puree
- Non-dairy milk
- Sugar
- Paprika
- Cayenne pepper
- Cilantro
- Naan or rice
Step-by-Step Instructions
Step 1. Crisp the Tofu and Sauté Aromatics
- Heat oil in a skillet over medium-high heat. Add tofu, garam masala, and cinnamon. Cook undisturbed for 2-3 minutes per side, flipping to crisp all edges. Remove from skillet.
- Reduce heat to medium. Add oil, cumin, fennel, and coriander seeds. Cook for 30 seconds. Add onion and salt; cook until golden, adding splashes of water to prevent burning.
Step 2. Build the Flavor Base
- Stir in ginger-garlic paste, pumpkin seeds, and poppy seeds. Add tomato puree and salt; cook 3-4 minutes, mashing larger tomato pieces. Cook until jammy.
Step 3. Create and Refine the Sauce
- Let the tomato mixture cool slightly. Blend in batches with non-dairy milk until smooth. Blend multiple times to ensure seeds are finely incorporated. Let sit 5 minutes, then blend again.
- Return sauce to the skillet. Add sugar, paprika, and cayenne. Bring to a boil. Add tofu and water to adjust consistency. Cover and simmer 10 minutes to thicken the sauce.
Step 4. Serve the Vegan Tofu Pasanda
- Garnish with cilantro and serve with naan, rice, or quinoa.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- If you don't have pumpkin seeds, use cashews and/or almonds.
- This sauce works well with other proteins like chickpeas, butter beans, lentils, or soy-based proteins.
- For non-tofu options, skip the crisping step and add the protein directly to the sauce with the garam masala and cinnamon.
- White or black poppy seeds can be used.
- Hand-wash your non-stick skillet and avoid using it for high-heat cooking to maintain its non-stick properties.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 40-50g
- Protein: 25-30g
FAQs
1. Can I use a different type of tofu?
Yes! Firm or extra-firm tofu works best for this recipe as it holds its shape well during cooking. Avoid silken tofu.
2. What can I substitute for cashews if I have an allergy?
Almonds or sunflower seeds can be used as a substitute for cashews. Soak them in hot water for at least 30 minutes before blending.
3. How can I make this dish spicier?
Add more chili powder or a pinch of cayenne pepper to the spice blend to increase the heat level according to your preference.
This Vegan Tofu Pasanda recipe proves that plant-based cooking can be both incredibly flavorful and satisfying. Enjoy this delicious and surprisingly easy dish as a comforting meal or a show-stopping centerpiece for your next gathering. Impress your friends and family with this unique and delicious take on a classic!