This vegan tofu pasanda is a delicious plant-based twist on a classic Indian dish. It features crispy tofu cubes in a rich, creamy sauce made with coconut milk, pumpkin seeds, and aromatic spices. This recipe is perfect for vegans looking to enjoy a comforting, flavorful meal that’s both satisfying and easy to make.
Ingredients:
- 400g extra-firm tofu
- 2 tbsp vegetable oil
- 1 onion
- 3 garlic cloves
- 1-inch piece of ginger
- 2 tbsp pumpkin seeds
- 1 tsp poppy seeds
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp chili powder
- 1 can (400ml) coconut milk
- 1 tbsp tomato puree
- 1 tbsp lemon juice
- Salt to taste
- Fresh coriander for garnish
Method:
- Press and cube the tofu, then fry until golden and set aside.
- Blend onion, garlic, ginger, pumpkin seeds, and poppy seeds into a smooth paste.
- Heat oil in a pan and fry the blended paste for 5 minutes.
- Add garam masala, cumin, cinnamon, and chili powder, cooking for another minute.
- Pour in coconut milk, tomato puree, and lemon juice. Simmer for 10 minutes.
- Add the fried tofu to the sauce and cook for 5 more minutes.
- Season with salt and garnish with fresh coriander.
This vegan tofu pasanda is a perfect way to enjoy the rich flavors of Indian cuisine without any animal products. The creamy sauce and crispy tofu create a delightful texture contrast that will have you coming back for seconds. Don’t hesitate to try this recipe – it’s sure to become a favorite in your vegan meal rotation!