Tofu Pasanda (Tofu with Velvety Pepita Poppy Seed Sauce)

Name: Tofu Pasanda (Tofu with Velvety Pepita Poppy Seed Sauce)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 teaspoon oil; 14 ounces extra-firm tofu; 1 teaspoon garam masala; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/2 teaspoon fennel seeds; 1 whole clove; 1 cup chopped red onion; 4 cloves garlic (finely chopped); 1 ” ginger (finely chopped, or 2 tablespoons ginger-garlic paste in place of the ginger and garlic); 3 tablespoons pumpkin seeds (or sunflower seeds, almonds, or cashews); 1 teaspoon white or black poppy seeds; 1 large tomato (chopped, about 1 cup); 1 cup coconut milk (or other non-dairy milk); 1/2 cup or more water; 1/2 teaspoon sweet paprika; 1/4 to 1/2 teaspoon cayenne; 3/4 teaspoon salt (divided); 1/2 teaspoon sugar (or maple syrup); cilantro and non dairy cream for garnish

Instructions

Prep:10minCook:35min

Tofu Pasanda - tofu in a creamy, velvety smooth North Indian curry sauce - is delicious served over rice, naan, or flatbread. This nut-free sauce gets its creaminess from pumpkin seeds, poppy seeds, and coconut milk!

Updated at: Tue, 16 Dec 2025 08:27:21 GMT