Tofu Pasanda (Tofu in Indian Velvety Pepita Poppy Seed Sauce)
Tofu Pasanda – a creamy, velvety smooth North Indian curry sauce with tofu – is a delicious dish that can be enjoyed with rice, naan, or flatbread. This nut-free sauce gets its creaminess from pumpkin seeds, poppyseeds, and coconut milk! Originally published on April 23, 2014.
Pasanda, which means “favorite,” is a popular sauce in North Indian cuisine. It has variations based on the protein it is paired with, such as meat Pasanda, chicken Pasanda, or paneer Pasanda. The paneer Pasanda typically involves paneer stuffed with a flavorful mixture of nuts and spices, creating a complex and fantastic flavor profile with spices like cumin, coriander, fennel, cinnamon, and poppy seeds.
This vegan version of chicken Pasanda, tofu Pasanda, does not use any nuts. Instead, it includes pumpkin seeds to create a nut-free variation. For those who prefer, a mixture of almonds and cashews can be used as an alternative.
Named the Velvety Pepita Poppy Seed Sauce, this sauce derives its name from the poppy seeds and pumpkin seeds it contains. When blended together, they create a smooth and velvety texture.
Indian sauces with whole spices, like this tofu Pasanda sauce, tend to develop better flavor over time. It can be made ahead of time and stored in the fridge for up to three days, with the flavors intensifying with each passing hour. Originally written with hemp seed tofu, the recipe has been updated to use regular soy tofu. Chickpea tofu or pumpkin seed tofu can be used for a soy-free option.
Why do vegans eat vegan versions of meat?
When transitioning to a vegan diet, the question of why vegans eat vegan versions of meat often arises. Unlike Indian vegetarianism, which is often based on cultural or religious factors, veganism is typically a conscious choice made for ethical, health, or environmental reasons. This means that many vegans opt for meat substitutes not because they dislike the flavor, but because of their personal beliefs and values.
- Continue cooking until the tofu is golden on most edges, about 4 to 6 minutes. Remove the tofu from the skillet and set it aside.
For the first layer of flavor in the sauce, toast cumin, coriander, fennel seeds, and whole cloves.
To enhance the aroma of the sauce, sauté onion, garlic, and ginger until fragrant.
For creaminess and complexity, incorporate pumpkin seeds and poppy seeds into the sauce. White poppy seeds are preferred, but black can be used as well.
Tomatoes add moisture, umami, and color to the sauce.
Use coconut milk or your preferred non-dairy milk, ensuring it is soy-free and/or nut-free if necessary.
A touch of sweetness balances the heat in the sauce. Maple syrup can be used for a refined sugar-free option.
Tips:
- If the pan becomes dry while cooking the onion, add a splash of water.
- Blend the sauce until it is creamy for optimal results. Multiple blending cycles may be required to break down the seeds completely.
- Cook the sauce slowly to eliminate any grassy flavor from the poppy seeds. Aim for a flavorful and creamy texture without any overpowering individual spice or seed flavors.
Serve the Tofu Pasanda dish with naan, flatbread, rice, or quinoa, or use it as a filling for wraps or pizza.
Frequently Asked Questions:
- Is this recipe allergy-friendly? This recipe is naturally gluten-free and nut-free. For a soy-free option, use hemp tofu or pumpkin seed tofu.
- Can I make this dish ahead of time? Leftovers can be stored in the refrigerator for 3 or more days, with the flavors intensifying over time. This makes it a great make-ahead meal option. sentence as follows:
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The cat is peacefully sleeping next to the window.
