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Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch) 
5 from 141 votes

Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch) 

This recipe features firm tofu cubes cooked in a thick, creamy black pepper tomato sauce scented with a blend of warm spices including coriander, cumin, mustard, cardamom, garam masala, and cayenne. Garlic, ginger, onion, and green chili enrich the sauce’s flavor alongside diced tomatoes and cashew cream, creating a rich and spicy vegetarian dish that pairs well with rice or flatbreads.

Prep Time
15 mins
Cook Time
28 mins
Total Time
43 mins
Servings: 4
Calories: 186 kcal
Course: Main Course
Cuisine: Indian, Vegan

Ingredients

  • 14 oz firm tofu pressed for 15 mins and cubed (see notes for subs, or extra firm tofu
  • 2 tsp neutral cooking oil see note for oilfree, generic cooking oil
  • 1 tsp ground coriander
  • 1/2 tsp cumin ground
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp ground mustard
  • 1/4 tsp ground cardamom
  • 1/4 tsp garam masala
  • 1/4 tsp cayenne pepper omit for less heat
  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 1/3 cup onion finely chopped
  • 1 green chili chopped (use 1/4 cup bell pepper for less heat)
  • 15 oz diced tomatoes or 3 medium, chopped
  • 1/2 cup water
  • 1/4 cup cashews see note for nutfree, use 1/3 cup cashews for creamier, blended with 1 cup water
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add garlic, ginger, onion, chili and mix in. Add a good pinch of salt. Cook for 3-4 mins until the onion is translucent.
  4. 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. Simmer uncovered for longer if not thickened to preference. Taste and adjust salt and sweet.
  5. 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

  • Press tofu by layering slices between paper towels and placing a weighted pan on top; let sit at least 30 minutes or overnight in the fridge for best texture.
  • This sauce works well with tofu, vegetables, chickpea tofu, or meat substitutes.
  • Serve with rice, whole wheat naan, roti, or cauliflower rice for low-carb.
  • Omit cayenne pepper for milder heat.
  • To avoid burnt flavors, carefully toast spices and monitor heat while cooking.
  • Reheat gently, thinning sauce with water or non-dairy milk as needed.
  • For a smoother sauce, puree tomatoes before cooking.
  • Substitute coconut milk or blended silken tofu for a nut-free version; use cooked chickpeas or roasted vegetables for soy-free versions.

Nutrition Information

Calories 186kcal (9%) Carbohydrates 14g (5%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 488mg (20%) Potassium 285mg (6%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 176IU (4%) Vitamin C 13mg (14%) Calcium 168mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 186

% Daily Value*

Calories 186kcal 9%
Carbohydrates 14g 5%
Protein 12g 24%
Fat 10g 15%
Saturated Fat 1g 5%
Sodium 488mg 20%
Potassium 285mg 6%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 176IU 4%
Vitamin C 13mg 14%
Calcium 168mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.