Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali Mirch

June 17, 2020 By Richa 93 Comments

Jump to Recipe   Print Recipe

Tofu in Creamy Black Pepper Tomato Sauce is a weeknight dinner your whole family will love! This easy Indian tofu recipe treats pan-fried firm tofu pieces to a bath of deliciously aromatic and creamy peppery gravy.  Serve over rice or with naan or roti. Oil-free, soy-free and nut-free options included. Jump to Recipe

overhead shot of a skillet with tofu in creamy black pepper sauce

I know, tofu may not seem like the most exciting food to some of you. But hey, when you wrap it in a blanket of flavors it turns into a thing of beauty!

I mean, what’s not to love about crispy fried tofu cubes in a fragrant creamy sauce? While I do already have some pretty amazing tofu curries on the blog, this one is special in so many ways.

Dum Tofu Paneer Kali Mirch, you guys! A lip-smacking delicious creamy vegan tofu curry that is packed with vibrant flavors and so easy to make that it could be dinner on any given weeknight.

As the name suggests this dish has a good amount of Kali Mirch ( black pepper ) which really livens up the gravy so don’t skimp on it. This one-pot dish is perfect as a warming main course on a rainy day. The signature-orange tomato gravy wraps itself silkily around your the tofu cubes and is sure to wow your tastebuds! This is a chunky sauce,  for smooth sauce, purée tomatoes in a blender and add to the skillet.

side view of a skillet with Indian Vegan Tofu Dum Kali Mirch sprinkled with fennugreek

overhead shot of a skillet with kali mirch tofu in black pepper sauce
Print Recipe
5 from 31 votes

Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch) 

Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch)  is a weeknight dinner your whole family will love! This easy Indian tofu recipe treats pan-fried firm tofu pieces to a bath of deliciously aromatic and creamy Indian gravy.  Serve over rice or with naan or roti. Oil-free, soy-free and nut-free options included 
Prep Time15 mins
Cook Time28 mins
Total Time43 mins
Course: Main Course
Cuisine: Indian, Vegan
Keyword: creamy tofu curry, dum paneer kali mirch, paneer kali mirch
Servings: 4
Calories: 186kcal
Author: Vegan Richa

Ingredients

  • 14 oz (396.89 g) firm or extra firm tofu pressed and cubed (see notes)
  • 2 tsp oil see note for oilfree
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground mustard
  • 1/4 tsp ground cardamom
  • 1/4 tsp garam masala
  • 1/4 tsp cayenne (omit for less heat)
  • 4 cloves garlic minced
  • 1 tbsp minced ginger
  • 1/3 cup (53.33 g) finely chopped onion
  • 1 green chili chopped (use 1/4 cup bell pepper for less heat)
  • 15 oz diced tomatoes or 3 medium, chopped
  • 1/2 cup (118.29 ml) water
  • 1/4 cup (32.25 g) cashews blended with 1 cup water see note for nutfree, 1/3 cup cashews for creamier
  • 1/2 tsp salt less or more to preference
  • 1 tsp sugar or sweetener of choice such as maple
  • 1 tbsp kasoori methi - optional
  • cilantro for garnish

Instructions

  • Heat 1 tsp oil in a skillet over medium heat. Add the presses and cubed tofu and cook for 5-7 mins until golden on most edges. Or bake at 400 deg F (205 c) for 20 mins.
  • Sauce: Heat a skillet over medium heat. Add oil. Once hot (not smoking) add the spices and cook for a few seconds. The mix should be bubbly and you should smell the roasting spices.
  • Add garlic, ginger, onion, chili and mix in. Add a good pinch of salt. Cook for 2-4 mins until the onion is translucent.
  • Add the tomato, water, salt, sugar and mix in. Cook until the tomato pieces are tender. 6-8 mins. Add cashew milk and bring to a just about a boil. Add the baked or pan fried tofu and mix in. Cover and Simmer over medium low for 10 mins to thicken and for the flavors to develop. Taste and adjust salt and sweet.
  • Sprinkle in more garam masala and cayenne for additional flavor. Fold in 1 tbsp kasoori methi(dried fenugreek leaves for flavor variation. Remove from heat. Let it sit for another few mins for flavors to meld. Garnish with cilantro and pepper flakes.The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating. Serve with flatbread or rice or add to a bowl.

Notes

  • You can use the black pepper tomato gravy with tofu, or meat substitutes or vegetables like mushrooms or eggplant.
  • I love to serve Dum Tofu Paneer Kali Mirch with a side of rice and few Indian rotis or whole wheat naan but you can also serve this with cauliflower rice to keep it low carb.
  • Omit the cayenne pepper for less heat.
  • Take care not to burn the spices as you fry them or the flavor could swing from spicy to bitter.
  • The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating. Serve with flatbread or rice or add to a bowl.
  • This is a chunky sauce. For smoother sauce, purée tomatoes and then add. 
  • For soy-free: Use 15 oz can cooked chickpeas, or 1.5 cups cubed chickpea tofu or  2-2.5 cups roasted veggies of choice.
  • For oil-free:  Omit the oil. Dry toast the spices and continue to cook the onion-garlic ginger with a few tbsp of broth.
  • For nut-free: use coconut milk or coconut cream or blended silken tofu.
Press and cube tofu:
Open a package of tofu and drain. Cut the tofu width-wise into slices — four or six should do it. Now, lay some paper towels on a sheet pan and spread your tofu slices in a single layer on top. Put more paper towels over the tofu, then another sheet pan over them.
Place heavy objects on the pan. Leave to press for at least 30 minutes.  You can leave it like this all day or overnight if you have room for it in the fridge. If you’re using extra firm tofu which doesn’t have too much moisture, you would not need to press it at all. It really depends on the brands. After pressing, uncover and cut into cubes

Nutrition

Nutrition Facts
Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch) 
Amount Per Serving
Calories 186 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 488mg21%
Potassium 285mg8%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 12g24%
Vitamin A 176IU4%
Vitamin C 13mg16%
Calcium 168mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

The addition of Indian spices and homemade cashew cream seals the deal! Not a lover of tofu? No problem!  Think of the black pepper tomato sauce as a master recipe for a gravy you can use to make any kind of curry dish. Add chickpeas, lentils, veggies – tis gravy makes everything delicious! You will mop it up with your hot roti or naan until the last drop is cleaned off your plate. It’s that good.

Ingredients:

  • Tofu – use firm or extra firm tofu for the recipe. Make sure to press it. (see below) before cubing it.
  • Spices – coriander, ground cumin, freshly ground black pepper, ground mustard, ground cardamom, cayenne pepper. Flavor central!
  • Garlic, ginger, onion, and chili are the base for this dish and are sauteed along with the fried spices.
  • Diced tomatoes add that bit of acidity and lend the gravy its gorgeous color.  I used fresh tomatoes for this recipe but diced canned would do.
  • Cashew Cream is made by soaking cashew nuts in water, then blending everything in a high-speed blender. It’s really easy and you can use it to add creaminess to all your favorite sauces. You could use coconut milk if you are allergic to cashews.

overhead shot of ingredients needed for making Tofu Dum Kali Mirch

Tips & Substitutions

  • You can use the black pepper tomato gravy with tofu, as I did, or other meat substitutes or vegetables like mushrooms or eggplant.
  • I love to serve Dum Tofu Paneer Kali Mirch with a side of rice and few Indian rotis or whole wheat naan but you can also serve this with cauliflower rice to keep it low carb.
  • Omit the cayenne pepper for less heat.
  • Take care not to burn the spices as you fry them or the flavor could swing from spicy to bitter.
  • The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating.
  • For soy-free: Use 15 oz can cooked chickpeas, or 1.5 cups cubed chickpea tofu or  2-2.5 cups roasted veggies of choice.
  • For oil-free:  Omit the oil. Dry toast the spices and continue to cook the onion-garlic ginger with a few tbsp of broth.
  • For nut-free: use coconut milk or coconut cream or blended silken tofu.

 

How to make Tofu in Creamy Black Pepper Sauce:

Press the tofu:

Open a package of tofu and drain. Cut the tofu width-wise into slices — four or six should do it. Now, lay some paper towels on a sheet pan and spread your tofu slices in a single layer on top. Put more paper towels over the tofu, then another sheet pan over them.

Place heavy objects on the sheet pan ( cookbooks or cans of tomatoes or beans work). Leave to press for at least 30 minutes, but preferably longer. You can leave it like this all day or overnight if you have room for it in the fridge. If you’re in a hurry, apply some good old manual pressure to cut the time down to a speedy 15 min. After pressing, uncover and cut into cubes.

overhead shot of a skillet with oan-fried tofu cubes

Fry the tofu

Heat 1 tsp oil in a skillet over medium heat. Add the dried cubed tofu and cook for 5-7 mins until golden on most edges. Or bake at 400 deg F for 20 mins.

Prepare your ingredients.

Make the creamy black pepper sauce:

Heat a skillet over medium heat. Add oil.

spices being fried in hot oil

Once the oil is hot (not smoking, just hot) add the ground spices and cook them for a few seconds. The mixture should be bubbly and fragrant.

onions, ginger and chili being stir-fried with spices and oil to make tofu in black pepper sauce

Add the garlic, ginger, onion, chili, and mix in. Add a good pinch of salt. Cook for 2-4 mins until the onion is translucent.

tomatoes gravy in a black skillet

Add the tomatoes, water, salt, sugar, and mix in. Cook until the tomato chunks are tender and begin to fall apart.

tofu cubes and cashew cream being added to skillet to make creamy Indian tofu curry

Add the cashew milk and bring to a just about a boil. Add the baked or pan-fried tofu cubes and mix it in.

Dum Tofu Paneer Kali Mirch being stirred in a skillet

Simmer your tofu in creamy tomato black pepper sauce for 8 -10 mins to allow for it to thicken and for the flavors to fully develop. Taste and adjust the level of saltiness and sweetness.

Right in the end, sprinkle in the garam masala and cayenne for additional flavor. Fold in 1 tbsp kasoori methi(dried fenugreek leaves for flavor variation.

Remove the skillet from the heat. Let it sit for another few minutes to allow for the flavors to marry. Garnish the tofu in pepper sauce with cilantro and pepper flakes.

What tofu is best for making creamy curry dishes?

For this recipe, you can use extra-firm tofu, which is the best type to use if you want to fry up your tofu into crispy cubes before adding them to the gravy. However, I’ve made curries with soft-medium tofu which is also delicious.

Softer forms of tofu are not suited for pressing since they will quite easily fall apart. For recipes like this one, that are calling for pieces of tofu to hold their shape, always buy firm or extra-firm tofu.

More delicious tofu recipes from the blog:

MORE BAKED TOFU

  • Crispy Breaded Tofu
  • Chili Garlic Baked tofu
  • Spiced Baked tofu for Butter Tofu
  • Orange Tofu
  • Cajun Tofu
  • Peanut Butter Tofu

 PAN FRIED TOFU

  • Curried Tofu for Banh Mi
  • Sticky Sesame tofu
  • Palak Tofu Paneer
  • Tofu Lalabdar – Tofu with Creamy Tomato ginger sauce

 

Filed Under: Comfort Food Recipes, gluten free, grain free, Indian Vegan Recipes, Low Carb, main course, main course:India, nut-free option, Oil free option, One Pot Meals, Soy free Option, Winter Tagged With: cashews, cayenne powder, cilantro, coriander, garam masala, ginger, onions, tofu, tomato sauce, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegan PB & J Thumbprint Cookies
Sweet Potato No Yeast Cinnamon Rolls »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Anu says

    June 17, 2020 at 6:20 pm

    Made this for dinner this evening. Easy to make and so so delicious!!

    Reply
    • Richa says

      June 17, 2020 at 6:35 pm

      Awesome! Please do add a rating when you make again!

      Reply
    • Vegan Richa Support says

      June 17, 2020 at 7:06 pm

      yay!!

      Reply
  2. Anu says

    June 17, 2020 at 6:37 pm

    5 stars
    Made tonight… delish

    Reply
  3. Darca says

    June 17, 2020 at 7:14 pm

    If you use chickpeas, do you still fry them up as with the tofu?

    (This recipe looks amazing and I’m going to make it this weekend!)

    Reply
    • Richa says

      June 17, 2020 at 11:10 pm

      No you don’t need to fry the chickpeas, just add them at the step where you add tofu

      Reply
  4. Susan says

    June 17, 2020 at 9:46 pm

    5 stars
    This was amazing! I would give this 10 stars if I could. 🙂 So flavorful and creamy. My husband really enjoyed this. Flawless recipe. It’s a keeper!

    Reply
    • Richa says

      June 17, 2020 at 11:10 pm

      Yay!!

      Reply
  5. Olwyn says

    June 18, 2020 at 5:56 am

    Looks delicious and easy. Thank you for the oil free options and the reduced heat options. This will be supper tonight!

    Reply
  6. Maneesha says

    June 18, 2020 at 6:07 am

    This is on the menu for tonight, Richa! Can’t wait to try it!

    Reply
    • Maneesha says

      June 19, 2020 at 8:18 am

      5 stars
      Made this and ABSOLUTELY LOVED IT! Perfect blend of spices! I used chickpeas instead of tofu, and it turned out beautifully! My husband really enjoyed it too! Thank you for all the hard work you put into your recipes and your blog! I love all your recipes!

      Reply
  7. Sue says

    June 18, 2020 at 10:42 am

    5 stars
    I wish I could give this 10 stars; it was that delicious!! Made it with cut-up baby eggplants and my last few mushrooms; loved the flavors and the creaminess. Thanks Richa!

    Reply
    • Richa says

      June 18, 2020 at 12:34 pm

      Awesome!!

      Reply
  8. arj says

    June 18, 2020 at 11:11 am

    Can’t wait to try this!

    Reply
  9. William says

    June 19, 2020 at 5:48 pm

    5 stars
    Followed the recipe exactly including tofu. Slightly adjusted sweetness and saltiness at the end but no additional garam masala nor cayenne. My first curry from scratch and it was delicious. Loved the smells, flavour and taste, thank you.

    Reply
    • Richa says

      June 19, 2020 at 6:20 pm

      Yay

      Reply
    • Vegan Richa Support says

      June 19, 2020 at 6:37 pm

      thank you William, that’s great. it’s nice to tailor it to your taste

      Reply
    • Theresa Summerfield says

      June 30, 2020 at 11:18 am

      5 stars
      We had this last night, with left overs for lunch. I did half tofu & half red lentils, with coconut milk instead of cashews. It was utterly delicious!!! This will definitely be a regular in our kitchen, thank you

      Reply
      • Richa says

        June 30, 2020 at 12:10 pm

        Awesome

        Reply
  10. Nicky says

    June 20, 2020 at 4:57 am

    Would love to make this, with the oil free/nut free version (as on a low fat diet). Could you tell me what ground mustard you use, please?

    Reply
    • Richa says

      June 20, 2020 at 12:47 pm

      It’s just powdered yellow mustard

      Reply
      • Nicky says

        June 21, 2020 at 2:02 am

        Thank you so much 🙂

        Reply
  11. Davol says

    June 21, 2020 at 6:15 pm

    5 stars
    We just made this (oil-free) and it’s superb! The methi leaves are a wonderful addition.
    Thanks Richa for another delicious recipe 🙂

    Reply
  12. Maddie says

    June 21, 2020 at 8:30 pm

    5 stars
    Magnificent recipe. I used pre-cooked brown lentils instead of tofu and added a swirl of vegan butter at the end. The result is creamy, spicy, and rich. Ugh so delicious!!!

    Reply
    • Richa says

      June 21, 2020 at 9:52 pm

      Awesome

      Reply
  13. Mary S says

    June 22, 2020 at 1:11 pm

    Looks like another one that will be perfect for my super-firm (already paneer-textured) tofu: where I live now it’s much easier to get than where I lived when I first became your fan of you and your recipes. Thinking that I will make mine in my Dutch oven so I can puree the tomatoes after I add them with my immersion blender; the depth of the Dutch oven keeps things from splashing out!

    Reply
  14. Shanna says

    June 22, 2020 at 2:59 pm

    This will be dinner tonight. The cashews are soaking. Still deciding whether to go with the chick peas or the tofu. I don’t have fenugreek leaves, but I do have ground. Any idea how much ground fenugreek I should add? Thanks.

    Reply
    • Richa says

      June 22, 2020 at 3:06 pm

      1/8 tsp. Ground fenugreek is from seeds which are a much stronger flavor

      Reply
      • Shanna says

        June 22, 2020 at 4:16 pm

        Thanks. Adding it now with the other dried spices.

        Reply
  15. Martha says

    June 22, 2020 at 5:30 pm

    5 stars
    My first attempt of an Indian recipe from scratch. It was terrific and very easy to make.
    Thank you!

    Reply
    • Richa says

      June 22, 2020 at 5:43 pm

      Yay

      Reply
  16. Shanna says

    June 22, 2020 at 5:37 pm

    5 stars
    Thanks for a fantastic recipe. The flavors are amazing. I made it with chickpeas and served it with basmati rice. Next time I’ll try it with the tofu.

    Reply
  17. Ashley says

    June 26, 2020 at 8:50 am

    Do you think pecans could give a similar creaminess in place of the cashews? I know cashews are the classic for great vegan creaminess but I have this huge bag of pecans. Thanks! We LOVE your recipes!

    Reply
    • Vegan Richa Support says

      June 26, 2020 at 1:27 pm

      Pecans might not be as creamy and will give the dish a different flavor but hey, why not try? Let me know how it turns out! Thank you for stopping by!

      Reply
  18. Liz Herbes says

    June 28, 2020 at 4:35 pm

    5 stars
    I made this for dinner tonight. It is excellent! Easy to make and so flavorful. I didn’t deviate from the recipe and wouldn’t change a thing. We served it over brown basmati Thank you, Richa, for a great recipe!

    Reply
    • Vegan Richa Support says

      June 29, 2020 at 8:15 am

      Awesome! So glad you enjoyed it!

      Reply
  19. Charlotte says

    July 1, 2020 at 4:31 pm

    5 stars
    Wow! This is outstanding! Thank you so much for the wonderful recipe Richa! I love it with the tofu and can’t wait to try it with chickpeas too.

    Reply
    • Vegan Richa Support says

      July 1, 2020 at 7:58 pm

      I’m so glad you enjoyed this!

      Reply
  20. sa says

    July 1, 2020 at 11:19 pm

    didn’t love. dry.

    Reply
    • Richa says

      July 1, 2020 at 11:53 pm

      Sorry that didn’t work out for you. What was dry the sauce or the tofu ? Maybe things got cooked too long?

      Reply
  21. Jennifer says

    July 2, 2020 at 11:17 am

    Can you make this in an instant pot – instructions similar to your butter chicken with soy curls? Thanks!

    Reply
    • Richa says

      July 2, 2020 at 4:20 pm

      Yes, don’t cook the tomatoes for long and don’t add cashew cream. Pressure cook, then start sauté and add cashew cream. Cashews thicken and stick and cause burn errors

      Reply
  22. Karen says

    July 2, 2020 at 3:39 pm

    5 stars
    This tasted exactly as delicious as it looked in the fabulous photo! I saw this and had to try it. It did not disappoint. I will be making this often. So delicious! Thanks for another fantastic recipe.

    Reply
    • Vegan Richa Support says

      July 2, 2020 at 6:02 pm

      Amazing! 🙏 Thank you

      Reply
      • Karen says

        August 12, 2020 at 3:22 am

        5 stars
        Just to say that I still make this on a regular basis and tonight I’m going to try it using soy chunks! We can’t get soy curls in the UK as yet, but I’m crossing my fingers for the future. I hope that you and yours have all been safe and well. Very best from Norfolk. (East coast of England) x

        Reply
        • Vegan Richa Support says

          August 12, 2020 at 2:18 pm

          whatever works – esp in these past months for sure. thanks a lot

          Reply
          • Karen says

            August 12, 2020 at 3:36 pm

            It was DELISH! 👍🏻

  23. Whitney Montague says

    July 4, 2020 at 11:36 am

    5 stars
    Finally a recipe that lured me away from my insta-pot!

    I just finished eating another bowl of this great recipe. This is my third time making it. I now make a version with tofu and one with chickpeas. Husband and daughter prefer the chickpeas; I just love both!

    Great taste, spice level, very hearty. This has been added to our weekly rotation.

    Reply
    • Vegan Richa Support says

      July 5, 2020 at 5:01 pm

      they are a great invention though. haha. some people even bake with them! awesome Whitney. thanks a million

      Reply
  24. Elizabeth says

    July 5, 2020 at 7:16 pm

    5 stars
    We are omnis and we loved this! It tastes so good for being so quick. Leftovers were really good too! I’m always amazed how well the cashew milk/cream thickens and has just a perfect creaminess. Will definitely make again 🙂

    Reply
  25. Nandini says

    July 7, 2020 at 7:21 pm

    Tried out this recipe last night…Im vegetarian so I used Paneer..It turned out so yummy. Can’t believe how easy and quick it was compared to all the other paneer curries I have made.
    I have tried so many of your recipes already and am so glad to have found this recipe goldmine 😀

    Reply
    • Vegan Richa Support says

      July 7, 2020 at 7:58 pm

      That is great! thank you for stopping by

      Reply
  26. Lala says

    July 11, 2020 at 5:57 am

    Easy and delicious. I’m allergic to cashews so I used coconut milk.

    Reply
    • Vegan Richa Support says

      July 11, 2020 at 7:31 pm

      Perfect !!! Thanks – good to know

      Reply
      • Shaasvath Aishvarya S says

        August 9, 2020 at 2:35 am

        Can anyone tell me if I can use oat milk instead of coconut milk

        Reply
        • Richa says

          August 9, 2020 at 10:42 am

          Yes

          Reply
  27. Aga says

    July 13, 2020 at 7:41 am

    5 stars
    Just made it for lunch, so so yummy !!!! Thank you Richa !!

    Reply
    • Vegan Richa Support says

      July 13, 2020 at 10:42 am

      So glad you enjoyed this! 🙂

      Reply
  28. Ben says

    July 22, 2020 at 1:25 pm

    5 stars
    I made this for dinner this week and really enjoyed it (leftovers are great too)! Tofu is so delicious when combined with a flavorful sauce like this one.

    For future reference – do you recommend using regular or no-salt-added diced tomatoes for your recipes?

    Reply
    • Richa says

      July 22, 2020 at 2:41 pm

      I always use no salt added.

      Reply
  29. Monica says

    July 23, 2020 at 6:48 pm

    5 stars
    Holy wow! This dish is good! Creamy and delicious. I added extra garam masala and cayenne at the end as the recipe suggested. Otherwise made it exactly as the recipe states. Definitely will be making this again…and again…and again

    Reply
    • Vegan Richa Support says

      July 24, 2020 at 7:53 am

      Thank you for the great review, I’m so glad you enjoyed this! 🙂

      Reply
  30. Jean Heath says

    August 1, 2020 at 10:49 am

    5 stars
    Going on the to do again soon list. Wish I had used the Vitamix to do the cashews but thought a small amount would be ok in my little blender but my fault. Very nice taste. thank you.

    Reply
  31. Laiwohi says

    August 2, 2020 at 6:34 pm

    5 stars
    Super easy and super delicious! Next time I will double the recipe because it went fast! Served with naan bread. Fabulous, just like all of Richa’s recipes!

    Reply
    • Richa says

      August 2, 2020 at 8:22 pm

      Yay

      Reply
  32. Kelly says

    August 4, 2020 at 4:21 pm

    5 stars
    Made this for late lunch/early dinner – loved it! It will definitely go into the rotation – thanks so much!

    Reply
    • Vegan Richa Support says

      August 4, 2020 at 8:20 pm

      I”m so pleased. Thanks a million

      Reply
  33. Sarega says

    August 9, 2020 at 7:18 am

    Hi, I am dealing with nut allergy as well as dislike of coconut milk. What do you suggest I substitute? Can greek yoghurt or oat milk work?

    Reply
    • Richa says

      August 9, 2020 at 10:45 am

      Yes use oat milk. You can blend in 1/4 cup pumpkin seeds into the oat milk if it doesn’t thicken enough

      Reply
  34. Angi says

    August 14, 2020 at 10:28 am

    Can I freeze this meal and reheat it? I don’t know what makes foods non-freezable or not.

    Reply
    • Vegan Richa Support says

      August 14, 2020 at 10:39 am

      all are unique depending on the water content/ ingredients/cooking techniques . You can freeze and reheat the texture of the tofu will change slightly (won’t be as crispy) but no problem

      Reply
  35. Pujah says

    August 20, 2020 at 6:07 am

    5 stars
    Delicious!

    Reply
    • Vegan Richa Support says

      August 21, 2020 at 8:49 am

      Thank you for the great review!

      Reply
  36. Emily says

    August 22, 2020 at 2:38 pm

    5 stars
    I’ve made a lot of your recipes, but this one is my new favorite! Husband loved it too. Thank you for another delicious recipe!

    Reply
  37. Lisa says

    August 30, 2020 at 4:51 pm

    5 stars
    So good! Thanks for the easy recipe!

    Reply
    • Vegan Richa Support says

      August 30, 2020 at 10:27 pm

      thank you Lisa!!!

      Reply
  38. Nicole says

    September 3, 2020 at 8:03 am

    5 stars
    This was super delicious – thanks Richa!

    Reply
    • Vegan Richa Support says

      September 3, 2020 at 10:45 am

      happy to hear it – 😊 thank you

      Reply
    • Vegan Richa Support says

      September 3, 2020 at 5:07 pm

      SO glad you enjoyed this! 🙂

      Reply
  39. Linnea J Priest says

    September 22, 2020 at 7:53 am

    5 stars
    delicious!

    Reply
    • Vegan Richa Support says

      September 22, 2020 at 11:23 am

      Hooray!!!

      Reply
  40. Amy says

    October 3, 2020 at 1:39 pm

    5 stars
    Super delicious. I did use less black pepper cause I was scared to put the full amount and it was so good that I wish I would have put the full amount now. Once again thank you for a recipe that will be a keeper.

    Reply
    • Richa says

      October 4, 2020 at 6:32 am

      Awesome! It’s always a old idea to try less and if you like it you can always make again and again 🙂

      Reply
  41. Erin says

    November 7, 2020 at 6:13 pm

    5 stars
    AH-MAZING! Baked the tofu, used a can of crushed peppers and a can of coconut milk. Will definitely make this again! I have your Indian Kitchen book on hold at my library and now I’m even more excited for it!

    Reply
    • Vegan Richa Support says

      November 8, 2020 at 5:58 pm

      CRUSHING IT!!! Love it! Thank you 🙏

      Reply
  42. Colleen says

    November 15, 2020 at 4:54 pm

    5 stars
    Very delicious dish, I served with garlic naan and feel like I could have eaten the whole pan.

    Reply
    • Vegan Richa Support says

      November 17, 2020 at 1:23 pm

      😃 😄 excellent ! thank you

      Reply
  43. Jill Burry says

    November 21, 2020 at 6:24 am

    5 stars
    Hi, I made without the sugar and it was great.

    Reply
  44. Eva says

    December 11, 2020 at 10:58 am

    My blender is too weak to blend the cashews smoothly, what would your recommend? Thank you.

    Reply
    • Richa says

      December 11, 2020 at 4:10 pm

      Soak the cashews jn hot water for half an hour and then blend or use coconut milk

      Reply
  45. jaykayem says

    January 3, 2021 at 2:46 pm

    5 stars
    Delicious. Doubled the recipe, used a green bell pepper and a green chilli and canned diced toms so I didnt double the water. So so tasty.

    Reply
    • Vegan Richa Support says

      January 4, 2021 at 1:55 pm

      thank you!

      Reply
  46. Julie says

    January 7, 2021 at 3:46 pm

    5 stars
    Very flavorful! I served over spaghetti squash.

    Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC