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
Servings: 2
Calories: 230kcal
Ingredients
- 1 8 oz 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 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
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
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
Calories: 230kcal | Carbohydrates: 12g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Sodium: 275mg | Potassium: 433mg | Fiber: 2g | Sugar: 4g | Vitamin A: 985IU | Vitamin C: 9.3mg | Calcium: 62mg | Iron: 2.2mg