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A rich and creamy Mughlai curry made with pan-fried tofu triangles simmered in a luscious gravy of cashews, almonds, and aromatic spices. This vegan take on a classic royal dish is perfect for special occasions.
For 4 servings
Prepare the Tofu
Create the Creamy Paste
Build the Gravy Base
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A rich and creamy Mughlai curry made with pan-fried tofu triangles simmered in a luscious gravy of cashews, almonds, and aromatic spices. This vegan take on a classic royal dish is perfect for special occasions.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 438.72 calories per serving with 14.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Garnish
Replace tofu with paneer (for a vegetarian version) or seitan. Adjust cooking times accordingly. For paneer, pan-fry until golden before adding to the gravy.
For a nut-free gravy, substitute cashews and almonds with 1/4 cup of poppy seeds (khus khus) and 2 tablespoons of melon seeds (magaz), soaked and blended into a paste.
For an extra decadent curry, replace half of the water with unsweetened plant-based milk (like oat or soy) and increase the vegan cream to 1/4 cup.
Tofu is an excellent source of complete protein, containing all nine essential amino acids, which are crucial for muscle repair, growth, and overall body function.
The use of cashews and almonds provides monounsaturated and polyunsaturated fats, which can help lower bad cholesterol levels (LDL) and support cardiovascular health.
Tofu is rich in isoflavones, plant compounds that have antioxidant properties and may contribute to bone health and reduce the risk of certain chronic diseases.
One serving of Tofu Pasanda contains approximately 480-520 calories, depending on the type of oil, yogurt, and cream used. This estimate includes the tofu, gravy, and nuts.
Yes, Tofu Pasanda can be a healthy dish. It is rich in plant-based protein from tofu and provides heart-healthy monounsaturated fats from the nuts. It is also completely cholesterol-free. To keep it healthier, use minimal oil and opt for low-fat vegan yogurt and cream.
Absolutely. For a nut-free version, you can substitute the cashews and almonds with a paste made from 1/4 cup of soaked poppy seeds (khus khus) and 2 tablespoons of soaked melon seeds (magaz). This will provide a similar creamy texture.
You can store leftover Tofu Pasanda in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling, so you may need to add a splash of warm water when reheating.
Freezing is not recommended for this dish. The texture of tofu can become spongy and unpleasant after thawing, and cream-based gravies have a tendency to separate.