Tofu Pasanda – Tofu in a north and creamy Indian curry sauce – is delicious served on rice, naan or focaccia. This delicious walnut sauce gets its creaminess from pumpkin seeds, poppy seeds and coconut milk! This recipe was originally published on April 23, 2014
Pasanda literally means “favorite” and is a popular sauce that you find in some restaurants in North India. It has its variants depending on the region and which protein is combined, whether it is a pasanda of meat, Pasanda chicken or Pasanda. Pasanda Paneer (cheese) usually involves a stuffed bread with a tasty mixture of walnuts and spices.
Today we are making a vegan version of the Pasanda di Chicken and this Tofu Pasanda does not use walnuts. I wanted to create a variation without nuts, so we are using pumpkin seeds. If you don’t want to use pumpkin seeds, you can use a mixture of almonds and anacardi.
When I was writing my first cookbook, I had to invent English names for all these sauces, and not all of them could be called “luxurious”, “decadent” and “creamy”, right? So this is called Velvety pepper poppy seed sauceBecause it contains poppy seeds and pumpkin seeds (Aka Pipitas). Once they mix them together, they create a truly smooth and velvety mixture.
Like most of the Indian sauces that use many whole spices, the flavor of this Tofu Pasanda sauce improves over time. You can easily come forward and keep it for over three days in the refrigerator, and will have an ever better flavor at any time of passage. This recipe was originally written with hemp seed tofu. It is no longer available, so I updated it with the normal soy tofu. Use Tofu of chickpeas or pumpkin seeds for the soyless option.
Why do vegans eat vegan meat versions?
I developed this recipe in the early years our transition to eat vegan and I had to face this question. We have grown vegetarian with a lot of vegetable beans and other options and in reality no option that were vegetarian versions of non -veg dishes. I realized that the Vegan Movement is very different from the Indian vegetarian Eismism, which is often something in which you were born and it seems that it is because of the family or community, religion etc. With veganism, there is usually a conscious reason to choose the vegan diet, ethics, health, the environment. This means that many people choose not to eat meat for certain reasons, not because they don’t like the flavor. There are several ways to follow a diet based on plants, with meat subtitles or without, with or without subtitles, with or without vegetables or beans or soy, raw, cooked, different kitchens and so on, depending on where you come.
Because you will love Tofu Pasanda
- crunchy spicy tofu
- Creamy and sulfur sauce with many delicious flavors of northern India
- Tofu and Salsa Cook everyone in a pan
- Of course gluten -free and walnuts with an easy option without soy
Other Curry of North India
For the sauce
- 1 teaspoon oil
- 1/4 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon Fennel seeds
- 1 Whole cloe
- 1 cup chopped red onion
- 4 cloves garlic, finely chopped
- 1 ” ginger, Finely scaming or 2 tablespoons of ginger-ginger pasta instead of ginger and garlic
- 3 spoons pumpkin seeds, or sunflower seeds, almonds or anacardi
- 1 teaspoon Black or black poppy seeds
- 1 large tomato, chopped, about 1 cup
- 1 cup coconut, or other non -dairy milk
- 1/2 cup or more water
- 1/2 teaspoon sweet pepper
- 1/4 to 1/2 teaspoon Cayenne
- 3/4 teaspoon salt, divided
- 1/2 teaspoon sugar, or maple syrup
- Cream of coriander and non -dairy -Casearia to garnish
Prevent the screen from becoming dark
Crunchy tofu.
If it has not been pressed, press the tofu for at least 15 minutes, then tear it into small pieces. Heat the teaspoon of oil In a large pan over medium heat. Once the oil is hot, add the Tofu, Garam Masala and Cinnamon. Mix everything really well, so the tofu is uniformly covered with spices and oil. Continue to cook, until the tofu is golden on the largest number of edges, about 4-6 minutes. Remove the tofu from the pan and set it aside.
Make curry.
In the same pan, heats another teaspoon of oil over medium heat. Add the cumin seeds, coriander seeds and fennel seeds. Cook for a few seconds, then add the onion and a good pinch of salt. Cook the onion until it starts to become translucent. Add the ginger and garlicMix well and continue to cook until the onion becomes golden, for about 7-9 minutes in total.
Mix the Pumpkin seeds, poppy seeds, tomato and 1/2 teaspoon of salt in the pan. Cook until the tomatoes become Jamys, pressing any larger pieces to help them collapse, about 5 minutes. Cool this mixture, then transfer it to a blender. Add the coconut to the blender and mix until the mixture becomes smooth. To completely incorporate the poppy seeds, let the mixture rest for 5 minutes between 30 second mixing cycles. Repeat the melting process from 2 to 3 times until the mixture is somehow smooth and you don’t see too many whole poppy seeds.
Pour the mixture mixed in the pan over medium heat and bring it to a boil. Add the tofu, Water, paprika, cayenna, remaining salt and sugar. Mix well, then reduce medium-low heat. Cook, stirring occasionally, until the sauce thickens and the tofu collects some of the color of the sauce, about 15-20 minutes. Turn off the heat and let it rest for a few minutes before garnishing with non -dairy cream, coriander or a lemon juice narrow. Serve the dish with Naan, focaccia, rice, quinoa or use it as a filling for compresses or pizza.
The leftovers keep for 3 or more days in the refrigerator.
This recipe is naturally gluten -free and walnuts. For without soy, use the hemp tofu or the pumpkin seed tofu.
Calories: 182Kcal, Carbohydrates: 12G, Protein: 10G, Fat: 10G, Saturated fat: 4G, Polynsaturo fat: 3G, Monolysatuine fat: 3G, Sodium: 547mg, Potassium: 371mg, Fiber: 2G, Sugar: 4G, Vitamin A: 436Iu, Vitamin C: 9mg, Soccer: 73mg, Iron: 2mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients and replacements
- oil – To fool the tofu and jump.
- tofu – This is your “chicken”. You can use the chickpea tofu or the hemp seed tofu for soy.
- land spices – Confine the tofu with Garam Masala and Cinnamon. For the sauce, you need sweet paprika and cayenna.
- Entire spices – The first layer of flavor in the sauce is toasted cumin, coriander, fennel seeds and whole cloves.
- aromatic – The onion, the garlic and the skied ginger give this sauce so much flavor!
- seed – This sauce obtains its creaminess from pumpkin seeds and poppy seeds that also add a complex flavor to the sauce. Ideally you want to use white poppy seeds, but black will also work
- tomato – adds humidity, umami and color to the sauce.
- coconut -O use your favorite non -dairy milk. Choose without soy and/or walnuts, if necessary.
- sugar – A little sweet balances the heat. You can use maple syrup for refined sugar without sugar.
💡 Tips
- If the pan starts to dry during cooking onion, you can add a splash of water.
- Make sure to melt the sauce until it is really creamy for the best results. It may be necessary to make a few rounds of mixing for bread completely the seeds.
- This kitchen sauce a little longer to cook the flavor of poppy seeds. They can add a grassy flavor if they are not cooked correctly. The low and slow is the game of the game. You really want it tasty and creamy without strong flavors from any of the individual spices or poppy seeds. Usually I cook it for about 25 minutes.
How to do the Tofu Pasanda
If it has not been pressed, press the tofu for at least 15 minutes, then tear it into small pieces. Heat the teaspoon of oil In a large pan over medium heat. Once the oil is hot, add the Tofu, Garam Masala and Cinnamon. Mix everything really well, so the tofu is uniformly covered with spices and oil.
Continue to cook, until the tofu is golden on the largest number of edges, about 4-6 minutes. Remove the tofu from the pan and set it aside.
In the same pan, heats another teaspoon of oil over medium heat. Add the cumin seeds, coriander seeds and fennel seeds.
Cook for a few seconds, then add the onion and a good pinch of salt. Cook the onion until it starts to become translucent.
Add the ginger and garlicMix well and continue to cook until the onion becomes golden, for about 7-9 minutes in total.
Mix the Pumpkin seeds, poppy seeds, tomato and 1/2 teaspoon of salt in the pan. Cook until the tomatoes become Jamys, pressing any larger pieces to help them collapse, about 5 minutes.
Cool this mixture, then transfer it to a blender. Add the coconut to the blender and mix until the mixture becomes smooth. To completely incorporate the poppy seeds, let the mixture rest for 5 minutes between the mixing cycles (half minutes). Repeat the melting process from 2 to 3 times until the mixture is somehow smooth and you don’t see too many whole poppy seeds. Even an immersion blender could work, but you will have to merge longer.
Pour the mixture mixed in the pan over medium heat and bring it to a boil. Add the crunchy tofu, Water, paprika, cayenna, remaining salt and sugar. Mix well, then reduce medium-low heat.
Cook, stirring occasionally, until the sauce thickens and the tofu collects some of the color of the sauce, about 15-20 minutes.
Turn off the heat and let it rest for a few minutes before garnishing with non -dairy cream, coriander or a lemon juice narrow. Serve the dish with Naan, focaccia, rice, quinoa or use it as a filling for compresses or pizza.
What to serve with Tofu Pasanda
Serve the dish with Naan, focaccia, rice or quinoa. It is also an excellent filling for the windings! You can also put it at the top of my crust for the no-Yeast pizza to prepare a Tofu Pasanda pizza or use my gluten-free pizza crust for a gluten-free pizza.
Frequent questions
This recipe is naturally gluten -free and walnuts. For without soy, use the hemp tofu or the pumpkin seed tofu.
The leftovers keep for 3 or more days in the refrigerator. The flavor is deepened while finding, so this is an excellent Making recipe!
