Tofu Pasanda (Tofu with Velvety Pepita Poppy Seed Sauce)
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Vegan Richa · by Vegan Richa★ 5.0 (19)

Tofu Pasanda (Tofu with Velvety Pepita Poppy Seed Sauce)

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 28%
CARBS 13G18% OF CAL
5G FIBER3G OTHER5G TOTAL SUGAR
FAT 24G72% OF CAL
14G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Silky tofu in a creamy North Indian sauce made from pumpkin seeds and poppy seeds with warm spices like cinnamon and garam masala. Rich, velvety, and aromatic despite being nut-free. Serve with rice or flatbread for a satisfying plant-based curry.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 teaspoon oil
  • 14 ounces extra-firm tofu
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1 whole clove
  • 1 cup chopped red onion
  • 4 cloves garlic (finely chopped)
  • 1 ” ginger (finely chopped, or 2 tablespoons ginger-garlic paste in place of the ginger and garlic)
  • 3 tablespoons pumpkin seeds (or sunflower seeds, almonds, or cashews)
  • 1 teaspoon white or black poppy seeds
  • 1 large tomato (chopped, about 1 cup)
  • 1 cup coconut milk (or other non-dairy milk)
  • 1/2 cup or more water
  • 1/2 teaspoon sweet paprika
  • 1/4 to 1/2 teaspoon cayenne
  • 3/4 teaspoon salt (divided)
  • 1/2 teaspoon sugar (or maple syrup)
  • cilantro and non dairy cream for garnish
PREP
10M
SODIUM
454MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.