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    Home » gluten free

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

    Published: Apr 23, 2014 · Modified: Jul 17, 2020 by Richa 83 Comments

    Jump to Recipe   Print Recipe
    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
    Jump to 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 below. Use any regular firm or Extra firm Tofu, Hemp-tofu, Tempeh, Seitan or Veggies. All The curries are gluten-free and can be made soy-free with vegetables. Tofu and veggies are Glutenfree proteins while seitan is wheat. Tempeh can have gluten. 
    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

    Get this super popular recipe also in my cookbook! Available internationally!
    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 #vegan #glutenfree #veganricha
    Print Recipe
    5 from 7 votes

    Hemp Tofu Pasanda Curry

    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
    Prep Time20 mins
    Cook Time35 mins
    Total Time55 mins
    Course: Main
    Cuisine: Indian
    Servings: 2
    Calories: 230kcal
    Author: Vegan Richa

    Ingredients

    • 1 8 oz (226 g) pack Hemp-Tofu cubed 1/2- 3/4 inch cubes regular or Chimicurri flavor, or use Firm Tofu, pressed and cubed
    • 2 tsp oil use less or more to preference
    • 1/2 tsp (0.5 tsp) garam masala
    • 1/4 tsp (0.25 tsp) cinnamon powder
    • 1/2 cup (7 g) red onion chopped
    • 2 cloves of garlic chopped
    • 1 inch ginger chopped
    • 1/4 tsp (0.25 tsp) cumin seeds
    • 1/4 tsp (0.25 tsp) fennel seeds
    • 1/2 tsp (0.5 tsp) coriander seeds
    • 1 clove
    • 1 Tbsp pumpkin seeds or sunfllower seeds
    • 1/2 tsp (0.5 tsp) white or black poppy seeds khus khus
    • 1 medium tomato chopped
    • 1/2 cup (113 ml) coconut milk
    • 1/4 cup (62.5 ml) water
    • 1/2 tsp (0.5 tsp) paprika
    • 1/4 - 1/2 tsp (1/4 to 1/2 tsp) cayenne or to taste
    • 3/4 tsp (0.75 tsp) salt
    • 1/2 tsp (0.5 tsp) sugar

    Instructions

    • 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 saucy. Mash the larger tomato pieces while it cooks.
    • Cool slightly and blend to a smooth puree with a 1/2 cup coconut milk. Blend well until the poppy seeds break down.
    • Add puree back to the pan. 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 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.
    • 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 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.
    Nutritional information based on one serving

    Nutrition

    Nutrition Facts
    Hemp Tofu Pasanda Curry
    Amount Per Serving
    Calories 230 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 5g31%
    Sodium 275mg12%
    Potassium 433mg12%
    Carbohydrates 12g4%
    Fiber 2g8%
    Sugar 4g4%
    Protein 11g22%
    Vitamin A 985IU20%
    Vitamin C 9.3mg11%
    Calcium 62mg6%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

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


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    1. Linnea

      April 22, 2022 at 10:12 pm

      Hi! Could this recipe be converted to the instant pot?

      Reply
      • Richa

        April 23, 2022 at 12:04 am

        Yes and it’s in my new cookbook veganricha.com/vrip

        Reply
    2. Rani

      February 16, 2022 at 5:09 am

      5 stars
      Hi Richa good morning, loved the recipe, but cannot open how to make hemp~tofu please could you help me with that. I always try your recipes and they are great. Loves Rani

      Reply
      • Vegan Richa Support

        February 17, 2022 at 5:04 pm

        Yes, that livingharvest.com link / company seems to be not functioning anymore, thank you.. can also use regular tofu / tempeh, veggies, or chickpeas, thanks Rani ❤️❤️❤️❤️. or Or use chickpea-tofu from my book to make soy-free.

        Reply
    3. Celeste Gober

      January 04, 2022 at 8:35 am

      Sadly, your recipe does not include instructions on making hemp tofu, and currently, in January of 2022, it’s no where to be found. Not online & not even in Whole Foods. Since I’m following the Plant Paradox, you can understand that, as a GMO product that’s a hormone disrupter, soy is unacceptable as a protein replacement. Will you be adding a recipe for making hemp tofu? Thank you.

      Reply
      • Richa

        January 04, 2022 at 8:46 am

        Yup they stopped making it. You can use pumfu (pumpkin seed tofu) or make my chickpea tofu and use that (https://veganricha.com/?=chickpea+tofu

        Reply
    4. Cher

      November 12, 2021 at 5:09 pm

      5 stars
      This was a winner! Made with chickpeas and vegetables, and all coconut milk rather than the water. Warming and flavourful.

      Reply
      • Richa

        November 13, 2021 at 8:37 pm

        Awesome

        Reply
    5. Chloe Rayner

      March 07, 2021 at 1:47 am

      5 stars
      I cooked this for my family and my dad (not a vegan) loved it!! Definitely, a new curry favourite for the family and have to make sure mum learns the recipe.

      Reply
      • Vegan Richa Support

        March 09, 2021 at 12:01 pm

        nice – and you can cook together too

        Reply
    6. Lauri R Hyde

      July 17, 2020 at 4:41 pm

      You state that Seitan is gluten free. It is NOT!!! It is made from vital wheat gluten! Correct your information or risk getting sued by a celiac patient!

      Reply
      • Richa

        July 17, 2020 at 5:15 pm

        I don’t think I say that Seitan is gluten-free anywhere. The statement says that the dishes which are basically the sauces are gluten-free and then depending on what protein you add obviously that will change. I’ll update to be clear

        Reply
    7. Aileen

      June 13, 2020 at 7:32 am

      5 stars
      Amazingly complex and balanced flavor! SO GOOD! The Hemp Tofu was perfect in this dish. This is a very healthy recipe, and I think it is the tastiest Indian dinner we have ever made. I could see using this sauce in a variety of different dishes and protein sources. Can’t wait to make this for guests!

      Reply
      • Vegan Richa Support

        June 13, 2020 at 7:59 pm

        so pleased to hear that, thanks a million

        Reply
    8. Chetna

      October 27, 2019 at 11:53 am

      5 stars
      Awesome recipe! Thanks so much for sharing! I didn’t use any tomato and still tasted delicious!

      Reply
      • Richa

        October 27, 2019 at 12:25 pm

        awesome!

        Reply
    9. Eileen

      January 13, 2019 at 10:42 am

      Hi there. Just purchased 2 hemp tofu. one package had a yellowish substance on one side and the date was march 2019 the other did not – had date of Feb 2019. Do you have any experience with this aspect of the product? Thanks.

      Reply
      • Richa

        January 13, 2019 at 6:40 pm

        I am not sure. probably check with the company. You can tweet to them or email

        Reply
    10. Christine

      August 30, 2017 at 3:45 am

      The link to the hemp tofu no longer works. Could you update it? I’m not familiar with the product. Thanks!

      Reply
      • Richa

        August 30, 2017 at 10:53 am

        updated https://livingharvest.com/hemp-tofu-extra-firm-original/

        Reply
    11. Rasheda

      August 29, 2017 at 10:51 am

      5 stars
      Tried this recently from the cookbook. So incredible! Thank you for sharing.

      Reply
    12. Jo

      March 18, 2017 at 7:10 am

      5 stars
      Yum, yum! I’ve just cooked this dish 🙂
      I already enjoy the recipes from you book 🙂 Your cookbook made me a little Indian master chef 🙂
      I didn’t think it was possible.
      Thank you!

      Reply
      • Richa

        March 18, 2017 at 10:38 am

        Awesome!!

        Reply
    13. Deb Howard

      November 10, 2015 at 12:05 pm

      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!

      Reply
      • Richa

        November 10, 2015 at 12:30 pm

        yay! i am so happy to hear that! yes those spices are a great investment, as now you already know 🙂

        Reply
    14. Nina

      June 09, 2015 at 5:22 am

      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 😉 😉

      Reply
      • Richa

        June 09, 2015 at 9:44 am

        Awesome!! the sauce is definitely a keeper!!

        Reply
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