Description
Tofu Pasanda is a rich, plant-based North Indian–inspired curry featuring tofu simmered in a velvety sauce made with pumpkin seeds, poppy seeds, coconut milk, and warming spices. This nut-free dish is satisfying, creamy, and perfect for cozy meals.
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)
Instructions
- Heat 1 tsp oil in a skillet over medium heat. Add tofu, garam masala, and cinnamon. Cook 4–6 minutes until golden. Remove and set aside.
- In the same skillet, add 1 tsp oil. Toast cumin seeds, coriander seeds, fennel seeds, and clove until fragrant (about 30 seconds).
- Add onion and a pinch of salt. Cook until translucent, then add garlic and ginger. Cook until onion is golden, 7–9 minutes total.
- Add pumpkin seeds, poppy seeds, tomato, and 1/2 tsp salt. Cook 5 minutes until thick and jammy.
- Cool slightly, transfer mixture to a blender, add coconut milk, and blend until smooth. Let rest 5 minutes, blend again 2–3 times until very creamy.
- Return sauce to skillet. Bring to a gentle boil. Add tofu, water, paprika, cayenne, remaining salt, and sugar. Simmer 15–20 minutes until thickened.
- Turn off heat, let rest a few minutes. Garnish with cilantro and non-dairy cream before serving.
Notes
- Use chickpea or pumpkin seed tofu for a soy-free version.
- Reduce cayenne or omit for a milder curry.
- Sunflower seeds can substitute for pumpkin seeds.
- Ground spices can be used in place of whole (add with garlic/ginger).
- Pairs well with rice, naan, or flatbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 0mg
