Tofu in velvety pepita seed sauce (Tofu pasanda) from Vegan Richa's Instant Pot™ Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond (page 96) by Richa Hingle

  • cilantro
  • unsweetened coconut milk
  • Show all ingredients...
  • Serves : 3

  • EYB Comments

    See recipe for a soy-free variation. Can substitute sunflower seeds for pumpkin seeds, unsweetened nondairy milk for unsweetened coconut milk, sunflower oil for safflower oil, and black poppy seeds for white poppy seeds.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a soy-free variation. Can substitute sunflower seeds for pumpkin seeds, unsweetened nondairy milk for unsweetened coconut milk, sunflower oil for safflower oil, and black poppy seeds for white poppy seeds.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.