Ingredients

For the Tofu

• 1 lb (500 g) firm tofu or vegan chicken substitute, cut into chunks
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) white vinegar
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) dried basil
• 1 teaspoon (5 ml) hot pepper paste

For the Sauce

• 4 oz (120 g) vegan butter or coconut oil
• 1 cup (250 ml) minced onion
• 1 pinch ground nutmeg
• 1/2 teaspoon (2.5 ml) ground black cardamom
• 1 tablespoon (15 ml) minced garlic
• 1 teaspoon (5 ml) ground white or black pepper
• 2 teaspoons (10 ml) ground coriander seeds
• 2 teaspoons (10 ml) ground cumin seeds
• 1 tablespoon (15 ml) fresh ginger, grated
• 1/2 cup (125 ml) Chinese persimmon, peeled and minced (remove hard bits)
• 1 cup (250 ml) tomato concassé (blanched, peeled, deseeded, diced) or tomato purée

Additional Ingredients

• 1 cup (250 ml) coconut milk or plant-based cream
• 1 oz (30 g) candied papaya, finely minced
• 2 oz (60 g) cashews, ground
• 2 teaspoons (5 g) amchur (dried ground mango)

Instructions

1. Marinate the Tofu

• In a large bowl, mix together the olive oil, white vinegar, ground coriander, ground cumin, dried basil, and hot pepper paste.
• Add the tofu chunks to the bowl, ensuring they are well coated with the marinade.
• Cover and refrigerate for an hour or more.

2. Cook the Tofu

• Preheat your oven to 250°F (120°C).
• Place the marinated tofu on a baking pan lined with parchment paper.
• Bake in the preheated oven for about 1 hour, or until the tofu is slightly crispy on the outside and tender inside.
• Alternatively, pan-fry the tofu over medium heat until golden brown on all sides.

3. Prepare the Sauce

• In a deep, heavy-bottomed saucepan, melt the vegan butter over medium heat.
• Add the minced onion and sauté until translucent and soft.
• Stir in the spices.
• Continue to sauté until the onions turn golden.

4. Add Fruits and Tomatoes

• Add the minced Chinese persimmon and tomato concassé (or tomato purée) to the saucepan.
• Reduce the heat to low.
• Cover and let it cook for 15 minutes, stirring occasionally.

5. Combine All Ingredients

• Add the cooked tofu chunks to the sauce.
• Stir in the coconut milk or plant-based cream, finely minced candied papaya, ground cashews, and amchur.
• Mix well to combine all ingredients.
• Cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.
• Salt to taste.

6. Serve

• Remove from heat and let it rest for a few minutes.
• Serve hot over steamed rice or with vegan naan bread.

Notes

• Protein Options: You can substitute tofu with tempeh, seitan, or your favorite plant-based chicken alternative.
• Spice Level: Adjust the spices and hot pepper paste to suit your heat preference.
• Substitutions:
  • If Chinese persimmon is unavailable, regular persimmon can be used.
  • Amchur powder adds a tangy flavor; if you can't find it, substitute with a squeeze of fresh lemon juice.
• Consistency: For a thicker sauce, simmer uncovered for the last 10–15 minutes.
• Cooking Method: Baking the tofu at a low temperature helps it absorb the marinade flavors. For a quicker method, sauté or grill the tofu instead.

Enjoy!