Hemp-Tofu in Rich Creamy Pasanda sauce. Vegan ‘Paneer’ Pasanda. Gluten-free Soy-free Recipe

Hemp-Tofu in Rich Creamy Pasanda sauce. Vegan Paneer Pasanda. Gluten-free Soy-free Recipe | VeganRicha.com
In the earlier months of our transition to plant based diet, I felt a bit confused, like many other new vegans, about the options and recipes that were basically vegan versions of meat and cheese. I was brought up mostly vegetarian. Our everyday meals were beans, grains, vegetables. So fortunately, what we would eat for lunch or dinner never became a stressful question during the early transition days. Over the months I also realized that the Vegan movement is quite different than the Indian Vegetarian thing, Vegetarian-ism (in India) is usually somewhat religious or something you are born into and just happen to be because of family or community, and not really thinking of vegetarian-izing other dishes. With Veganism, there is usually a conscious reason to choose the Vegan diet, ethics, health, environment etc. Hence, there are several ways to do a plant based diet, with meat subs or without, with or without cheese subs, raw, cooked, mixed, smoothies, different cuisines, and on and on, depending on where(food wise) you come from. 

Think of it this way. If most of the country(India) of more than a Billion people eats vegetarian everyday with the major portion of the meals being pulses, beans, grains and veggies, That too without an epidemic of protein, vitamin or other deficiencies, There have to be some good number of options for all those people right. And there are. There is no one Indian cuisine of the country. Each of the 29 states have their own cuisine and some regions within the states also have their own cuisines. Imagine all those plant foods based options!

This week for Veg Week, here is another creamy North-Indian style curry with bold flavors to add to that repertoire of Vegan Indian food. This sauce has some specific spices and ingredients, which give it the texture and flavor. You can omit the ingredients you do not have on hand. The sauce is usually served with Paneer cheese or meats. I used a Hemp-Tofu block (Tofu made of Hemp seeds, yup, no Soy!). Each 8 oz pack has 30 gms of protein! This curry is loaded. Or use chickpea-tofu from my book to make soy-free.


Like the pasanda sauce, there are many such complex flavor sauces that are generally served over meat or paneer, but hey all the flavor is in the sauce! So use it with anything, veggies, beans, tofu, tempeh. It is difficult to name most of these sauces/curries. Most of them end up being called creamy :) But believe you me, they taste and feel very different. 
 
Vegan Tofu Pasanda
 
You can add chunky veggies or chickpeas or white beans or tempeh to the curry. Add potatoes, cauliflower, broccoli, peppers, asparagus, mushrooms, baby corn etc at the step when the tofu is added and cook until tender.

There are several ways to make the sauce. This version is nut-free, uses pumpkin seeds to add the richness. You can also add kofta balls (veggie “meat” balls) to the curry. 
More Restaurant style Indian curries from the blog. Use any regular firm or Extra firm Tofu, Hemp-tofu, Tempeh, Seitan or Veggies. All are gluten-free an can be made soy-free with vegetables.
Palak/Saag “Paneer” – Tofu in Spinach curry
Mutter “Paneer” – Spiced Peas and Tempeh
Vegetable Jalfrezi – Veggies in smoky tangy curry
Gobi Broccoli Makhani- Cauliflower and Broccoli in creamy gravy
Tempeh Tikka Masala with Kale
Gobi Mutter Keema – Minced Cauliflower “Meat” in cilantro onion curry.
Mango Curry Tempeh. and more under the Main course India category. 

Doesn’t it look like it came right from a restaurant!

Hemp-Tofu in Rich Creamy Pasanda sauce. Vegan Paneer Pasanda. Glutenfree Soyfree Recipe | Vegan Richa


Living Harvest has a line of Hemp Tofu with plain, Chimichurri, Spicy Chili Lime and Mexican Chorizo flavors. It is currently available only at Whole foods and will soon be in other stores (in a couple of months). With 30 gms of protein per pack and a good load of Omega 3+6 aminos, this is the soy-free Tofu you should give a few chances to get accustomed to the different texture and taste. I made a Scramble Pizza with the Chili Lime Hemp-tofu, which worked well because of the added flavors and crumbling it up. This curry further masks the texture and flavor. The Hemp-tofu can be crumbly depending on the pack and quite nutty tasting with a distinctive flavor. If you don’t expect it to be like regular Tofu, you might like it more. :). Hubbs is already in love with it and I loved it much more in this curry than regular Tofu. 

Steps:

Cook the hemp-tofu with spices. 

Hemp-Tofu in Rich Creamy Pasanda sauce. Vegan Paneer Pasanda. Gluten-free Soy-free Recipe | Vegan Richa


Cook the curry ingredients, then blend and return to pan with the tofu. 


Hemp-Tofu in Rich Creamy Pasanda sauce. Vegan Paneer Pasanda. Gluten-free Soy-free Recipe | Vegan Richa


Cook until thick and aromatic.


Hemp-Tofu in Rich Creamy Pasanda sauce. Vegan Paneer Pasanda. Gluten-free Soy-free Recipe | Vegan Richa


Hemp-Tofu Pasanda Curry

Allergen Information: Free of Dairy, egg, corn, soy, yeast, gluten, nut

Serves 2-3

Ingredients:
1 8 oz pack Hemp-Tofu cubed 1/2- 3/4 inch cubes, regular or Chimicurri
2 tsp oil (use less or more to preference)
1/2 tsp garam masala
1/4 tsp cinnamon powder
1/2 cup red onion chopped 
2 cloves of garlic, chopped  
1 inch ginger, chopped
1/4 tsp cumin seeds
1/4 tsp fennel seeds
1/2 tsp coriander seeds
1 clove
1 Tbsp pumpkin seeds or sunfllower seeds
1/2 tsp white or black poppy seeds (khus khus)
1 medium tomato, chopped
1/2 cup coconut milk
1/4 cup water 
1/2 tsp paprika
1/4 – 1/2 tsp cayenne or to taste
3/4 tsp salt
1/2 tsp sugar 

Method:

In a pan, add oil and heat at medium. Add the cubed Hemp-tofu, garam masala and cinnamon and cook for 4-5 minutes or until lightly golden on some edges. Remove from pan and keep aside.
To the same pan, add onion and cook for 4-5 minutes until translucent. Add garlic, ginger, cumin, coriander, fennel seeds, clove, pumpkin seeds, poppy seeds and cook for 2 minutes.
Add the tomato and cook for 4-5 minutes until mushy. Smash the tomato a bit while it cooks.
Cool slightly and blend to a smooth puree with a 1/2 cup coconut milk. 
Add puree to the pan again. Add water, paprika, cayenne, salt and sugar and the hemp-tofu cubes. 
Mix well. Cover and cook on low-medium heat for 15-18 minutes or until the curry thickens and the tofu picks on the color of the curry. Stir twice in between. taste and adjust salt, spice. The curry needs to cook through to cook the poppy seeds which are somewhat grassy uncooked. 

Serve hot with rice/quinoa, flatbread, Naan.

Notes: To make this with regular firm tofu, press the tofu and cook tofu exactly as the recipe.
To make this with Tempeh, cook the Tempeh with the garam masala, cinnamon and 1/2 cup of water on medium heat for 10-11 minutes or until all the water is absorbed. then continue with the rest of the steps.
To make with Veggies or cooked Chickpeas, Cook the veggies/chickpeas with the spices in step 1 for 3-4 minutes and keep aside and continue with the rest of the steps. Cook with the curry until tender.
 
Get this super popular recipe also in my cookbook! Available internationally!
 

Hemp Tofu Pasanda Curry
 
Prep time
Cook time
Total time
 
This Tofu Pasanda recipe is intriguing and easy. Tofu crisped with spices and cooked in a special Pasanda sauce which pleases all. Indian Vegan Gluten-free
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2
Ingredients
  • 1 8 oz pack Hemp-Tofu cubed ½- 3/4 inch cubes, regular or Chimicurri flavor, or use Firm Tofu, pressed and cubed
  • 2 tsp oil (use less or more to preference)
  • ½ tsp garam masala
  • ¼ tsp cinnamon powder
  • ½ cup red onion chopped
  • 2 cloves of garlic, chopped
  • 1 inch ginger, chopped
  • ¼ tsp cumin seeds
  • ¼ tsp fennel seeds
  • ½ tsp coriander seeds
  • 1 clove
  • 1 Tbsp pumpkin seeds or sunfllower seeds
  • ½ tsp white or black poppy seeds (khus khus)
  • 1 medium tomato, chopped
  • ½ cup coconut milk
  • ¼ cup water
  • ½ tsp paprika
  • ¼ - ½ tsp cayenne or to taste
  • ¾ tsp salt
  • ½ tsp sugar
Instructions
  1. In a pan, add oil and heat at medium. Add the cubed Hemp-tofu, garam masala and cinnamon and cook for 4-5 minutes or until lightly golden on some edges. Remove from pan and keep aside.
  2. To the same pan, add onion and cook for 4-5 minutes until translucent. Add garlic, ginger, cumin, coriander, fennel seeds, clove, pumpkin seeds, poppy seeds and cook for 2 minutes.
  3. Add the tomato and cook for 4-5 minutes until saucy. Mash the larger tomato pieces while it cooks.
  4. Cool slightly and blend to a smooth puree with a ½ cup coconut milk. Blend well until the poppy seeds break down.
  5. Add puree back to the pan. Add water, paprika, cayenne, salt and sugar and the hemp-tofu cubes.
  6. Mix well. Cover and cook on low-medium heat for 15-18 minutes or until the sauce thickens and the tofu picks on the color. Stir twice in between. taste and adjust salt, spice. The curry needs to cook through to cook the poppy seeds which are somewhat grassy uncooked.
  7. Serve hot with rice/quinoa, flatbread, Naan.
Notes
Notes: To make this with regular firm tofu, press the tofu and cook tofu exactly as the recipe.
To make this with Tempeh, cook the Tempeh with the garam masala, cinnamon and ½ cup of water on medium heat for 10-11 minutes or until all the water is absorbed. then continue with the rest of the steps.
To make with Veggies or cooked Chickpeas, Cook the veggies/chickpeas with the spices in step 1 for 3-4 minutes and keep aside and continue with the rest of the steps. Cook with the curry until tender.

Hemp-Tofu in Rich Creamy Pasanda sauce. Vegan Paneer Pasanda. Glutenfree Soyfree Recipe | VeganRicha.com

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Comments

  1. says

    This is total comfort food deliciousness! Yum. I may not be totally well versed in the exact definition of a curry but dal makhani is one of my favorite foods in the world!

  2. says

    I didn’t know this existed but I. NEED. IT. Omg. I love tofu but am not really into eating it often but I do eat copious amount of hemp seeds and alwayyys want more.
    My mind is so blown right now.

    I like spinach curry/saag paneer without the paneer :) sub chickpeas :)
    Thanks for the chance to win and try this amazing-looking product

  3. Terri Cole says

    Richa, that gravy looks incredible! I’m not sure if this counts as a curry because it’s not saucy, but I love to make Biryani.

    gaia (at) cinci (dot) rr (dot) com

  4. says

    I’m still pretty new to the realm of indian food so I don’t really know what they are all called but I have loved all of the types of curry that I have tried so far so I probably couldn’t pick a favorite even if I knew what they were called lol

  5. says

    I like your point about most people in India eating vegetarian and not having health problems. This is usually my response to people who give me a hard time for eating a plant-based diet – entire cultures have eaten this way for generations and are doing just fine health-wise.

    This sounds delicious. I’ve never tried hemp tofu but now it’s on my list!

  6. Anonymous says

    Found your blog on Chocolate covered Katie and SO HAPPY that I now subscribe to it! Its been hard turning Vegan and not cooking much BUT your simple recipes and suggestions for a novice cook like me, has been GREAT! I now enjoy cooking and eating healthy! I bought my first Food processor (I know!) Hurrah to you!

  7. says

    Hello,
    We love your recipes.
    These are soo delicious.
    You have shared some nice information about Hemp-Tofu In Rich Creamy Gravy in this post. The points you mentioned are genuine and perfect.
    The content completely describes about the topic you wanted to portray with us.
    Thanks for sharing such valuable post.

    Regards
    VentairIndia Team

  8. says

    Wow!!! Yummmmm!!! About 5 months ago I made the transition from vegetarian to vegan for various ethical reasons. I love sprouted organic tofu but will look out for the hemp tofu. This looks amazing and though I miss the paneer I don’t miss the abuse cows have to go thru to provide selfish humans dairy(that they don’t need). Thank you for providing a great slew of recipes that vegans who used to eat paneer can enjoy!

  9. says

    I made this tonight and Oh My WOW! This curry is amazing. The entire family raved about it. I’ve made many many bad curries and just about gave up. But something about this one convinced me to try once more. I am so glad I did. Phenomenal recipe! I will post about it on my blog. Thank you for sharing it!

  10. Nina says

    I have made this, this week. I made it with broccoli because I don’t like tofu. The sauce was really delicious! Didn’t like the broccoli though :) lol. That’s just my bad. I think next time maybe chickpeas and potatoes or something. Haven’t quite figured out an alternative yet. Oh and I made your vegan naan to go with it. Those were also very good!
    Making the Buffalo pizza tomorrow :D:D

  11. Nina says

    I know I have commented before but I just want to say that this dish is insanely good!! I made it yesterday and this time with potatoes. It’s so good, I can’t get over it 😀 ..made some paratha’s to go with it. Totally rocks 😉 😉

  12. Deb Howard says

    Richa, I received your Indian Kitchen in the mail on Saturday afternoon, and by Sunday evening I’d already made three of the dishes! The Tofu Pasanda was so good that my meat-eating 9-year old declared she was going to become a vegetarian if we could have that tofu all the time :) We live in a small Midwestern city, so some of the spices are hard to come by locally, but when the shipment arrives in the mail, I’m going to be busy making a lot more of everything in your beautiful cookbook!

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