Name: Tofu Pasanda (Tofu with Velvety Pepita Poppy Seed Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: For the tofu:; 1 teaspoon oil; 14 ounces extra-firm tofu, pressed and torn into bite-sized pieces; 1 teaspoon garam masala; 1/4 teaspoon ground cinnamon; For the sauce:; 1 teaspoon oil; 1/4 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/2 teaspoon fennel seeds; 1 whole clove; 1 cup red onion, finely chopped; 4 cloves garlic, finely chopped; 1 inch fresh ginger, finely chopped; 3 tablespoons raw pumpkin seeds; 1 teaspoon white or black poppy seeds; 1 large tomato, finely chopped (about 1 cup); 1 cup full-fat coconut milk; 1/2 cup water (plus more as needed); 1/2 teaspoon sweet paprika; 1/4 to 1/2 teaspoon cayenne pepper, to taste; 3/4 teaspoon salt, divided; 1/2 teaspoon sugar or maple syrup; For garnish:; Chopped fresh cilantro; Non-dairy cream (optional)

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This Tofu Pasanda is a rich, comforting North Indian–style curry featuring tender tofu simmered in a creamy, velvety sauce made from pumpkin seeds, poppy seeds, warm spices, and coconut milk. The result is a deeply flavorful, nut-free dish that feels indulgent yet wholesome, perfect with rice, naan, or flatbread.

Why You’ll Love This Recipe

This recipe delivers restaurant-style flavor using simple, plant-based ingredients. The sauce is luxuriously creamy without relying on nuts, making it suitable for many dietary needs. Everything cooks mostly in one pan, the flavors improve as it rests, and it’s naturally gluten-free with easy soy-free options. It’s a great make-ahead curry that tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tofu
1 teaspoon oil
14 ounces extra-firm tofu, pressed for at least 15 minutes and torn into bite-sized pieces
1 teaspoon garam masala
1/4 teaspoon ground cinnamon

For the sauce
1 teaspoon oil
1/4 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1 whole clove
1 cup finely chopped red onion
4 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
3 tablespoons raw pumpkin seeds
1 teaspoon white or black poppy seeds
1 large tomato, finely chopped (about 1 cup)
1 cup full-fat coconut milk
1/2 cup water, plus more as needed
1/2 teaspoon sweet paprika
1/4 to 1/2 teaspoon cayenne pepper, to taste
3/4 teaspoon salt, divided
1/2 teaspoon sugar or maple syrup

For garnish
Chopped fresh cilantro
Non-dairy cream (optional)

Directions

Heat 1 teaspoon of oil in a large skillet over medium heat. Add the torn tofu, garam masala, and cinnamon. Toss well so the tofu is evenly coated. Cook for 4 to 6 minutes, stirring occasionally, until the tofu is golden on most sides. Remove from the skillet and set aside.

In the same skillet, heat another teaspoon of oil over medium heat. Add the cumin seeds, coriander seeds, fennel seeds, and clove. Stir for a few seconds until fragrant.

Add the chopped onion and a pinch of the salt. Cook until the onion becomes translucent, then add the garlic and ginger. Continue cooking, stirring often, until the onion turns golden, about 7 to 9 minutes total.

Add the pumpkin seeds, poppy seeds, chopped tomato, and 1/2 teaspoon of the salt. Cook for about 5 minutes, stirring and pressing the tomatoes until the mixture becomes thick and jammy.

Turn off the heat and allow the mixture to cool slightly. Transfer it to a blender, add the coconut milk, and blend until smooth. Let the mixture rest for 5 minutes, then blend again for 30 seconds. Repeat 2 to 3 times until the sauce is very creamy and most poppy seeds are fully broken down.

Pour the blended sauce back into the skillet and bring it to a gentle boil over medium heat. Add the crisped tofu, water, paprika, cayenne, remaining salt, and sugar. Stir well, reduce the heat to medium-low, and simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens and coats the tofu beautifully.

Turn off the heat and let the curry rest for a few minutes. Garnish with cilantro and a drizzle of non-dairy cream if desired before serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

For a soy-free version, use chickpea tofu or pumpkin seed tofu instead of soy tofu.
If you prefer a milder curry, reduce the cayenne or omit it entirely.
For extra richness, add a splash of non-dairy cream at the end of cooking.
You can replace pumpkin seeds with sunflower seeds if needed.
For a deeper spice flavor, substitute whole spices with ground versions using equal amounts and add them with the garlic and ginger.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making this dish excellent for meal prep. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce thickens too much. This curry also freezes well for up to 2 months.

FAQs

Can I make Tofu Pasanda ahead of time?

Yes, this curry tastes even better after resting and can be made up to two days in advance.

Is this recipe nut-free?

Yes, the sauce uses pumpkin seeds and poppy seeds instead of nuts.

Can I make it soy-free?

Absolutely. Use chickpea tofu or pumpkin seed tofu for a soy-free option.

Is this dish spicy?

It has mild to moderate heat, which you can easily adjust by changing the amount of cayenne.

Can I use ground spices instead of whole spices?

Yes, use equal amounts of ground cumin, coriander, and fennel, plus a pinch of ground clove.

What can I serve with Tofu Pasanda?

It pairs well with rice, naan, flatbread, or even quinoa.

Why does the sauce need longer cooking?

Slow cooking helps mellow the poppy seeds and creates a smoother, more balanced flavor.

Can I use a different non-dairy milk?

Yes, any creamy non-dairy milk works, though coconut milk gives the richest result.

How do I get the sauce really smooth?

Blend in multiple short cycles and allow resting time between blends to fully break down the seeds.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free.

Conclusion

Tofu Pasanda is a comforting, flavorful curry that brings classic North Indian inspiration into a fully plant-based, nut-free dish. With its velvety sauce, warming spices, and satisfying texture, it’s perfect for both special occasions and everyday meals. Whether served fresh or enjoyed as leftovers, this dish is sure to become a favorite in your kitchen.