Tofu in Velvety Pepita Poppy Seed Sauce Indian Recipe

Tofu In Velvety Pepita Poppy Seed Sauce Indian Recipe

Ingredients

• recipe for : Tofu Pasanda
• 2 teaspoons safflower or other neutral oil, divided
• 14 ounces extra-firm tofu, pressed in a kitchen towel for 10 minutes, or Hemp-Tofu (does not need pressing), cut into 3/4-inch cubes
• 1 teaspoon Garam Masala
• 1/4 teaspoon ground cinnamon
• 1 cup chopped red onion
• 4 cloves garlic, chopped
• 1 (1-inch knob) of ginger, chopped
• 1/4 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1 clove
• 2 tablespoons pumpkin seeds or sunflower seeds
• 1 teaspoon white or black poppy seeds
• 1 large tomato, chopped (1 cup)
• 3/4 cup coconut milk or other nondairy milk
• 1/2 cup water
• 1/2 teaspoon sweet paprika
• 1/4 to 1/2 teaspoon cayenne
• 3/4 teaspoon salt, or more
• 1/2 teaspoon sugar

Method

1. Heat 1 teaspoon of oil in a large skillet over medium heat
2. Add the cubed tofu, garam masala, and cinnamon and cook until lightly golden on some edges, about 4 minutes
3. Set aside
4. Heat 1 teaspoon of oil in a large skillet over medium heat
5. Add the onion and cook until translucent, about 6 minutes
6. Add the garlic, ginger, cumin, coriander, fennel seeds, clove, pumpkin seeds, and poppy seeds and cook for 2 minutes
7. Add the tomato and cook until saucy, about 5 minutes.
8. Stir occasionally
9. Mash the larger tomato pieces
10. Cool the mixture slightly and transfer to a blender
11. Add the coconut milk and blend into a smooth puree
12. Add the puree to the skillet with the tofu
13. Add water, paprika, cayenne, salt, and sugar
14. Mix well
15. Cover and cook over medium-low heat until the sauce thickens and the tofu picks up the color of the sauce, about 25 minutes, stirring occasionally
16. Taste and adjust the salt and spices, if needed
17. The sauce needs to be cooked well to cook the poppy seeds which are somewhat grassy tasting when raw
18. Cook longer until the sauce tastes flavorful and creamy without any grassy aftertaste
19. Variations: To make with tempeh: Steam the tempeh and add to the skillet with the sauce at Step 3
20. Continue with the rest of the steps
21. To make with vegetables or cooked chickpeas: Add 3 cups of vegetables or 2 1/2 cups cooked chickpeas with the spices in step 1, cook for 5 minutes, then set aside and continue with the rest of the steps
22. Add the sauce to the vegetables at step 3 and cook until tender

Full List of Sauce Recipes
Full List of Tofu Recipes

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