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

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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
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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

 PAN FRIED TOFU

 



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  3. 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

  4. 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

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

    Reply

    • 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. 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

  9. 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

  10. 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

  11. 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. 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

  13. 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. 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

  16. 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. 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

    • 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. 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

  19. 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

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

    Reply

    • 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. 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

      • 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

  23. 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

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

      Reply

  24. 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. 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

  28. 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

  29. 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

  30. 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. 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

  32. 5 stars
    Made this for late lunch/early dinner – loved it! It will definitely go into the rotation – thanks so much!

    Reply

  33. 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

    • 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

  36. 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

  40. 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

  41. 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

  45. 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
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