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Photo of vegan tofu prawn patia in a black bowl with spoon and cilantro
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5 from 11 votes

Vegan Tofu “Prawn” Patia

Prawn Patia is a classic dish made with shellfish and it comes from India's small but prominent Parsi community. Its incredible mix of flavors--sweet, spicy, salty, tangy and savory--works just as well with tofu in this vegan version.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course/Curry
Cuisine: Parsi (Indian)
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 218kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

  • 16 oz super-firm tofu/high-protein tofu (or extra firm tofu with water pressed out, cut into ½-inch cubes)
  • 2 teaspoon avocado oil or any neutral oil
  • ½ teaspoon turmeric (divided)
  • ¼ teaspoon cayenne
  • 1 teaspoon Old Bay seasoning (optional)
  • Salt to taste.
  • 14 oz coconut milk
  • 1 teaspoon cumin seeds
  • 1 tablespoon grated ginger
  • 2 dry red chillies
  • 1 large onion (finely diced)
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 2 large tomatoes (finely diced)
  • 1 tablespoon jaggery (can substitute with coconut sugar or regular sugar)
  • ½ teaspoon garam masala
  • Juice of 1 lemon
  • 2 tablespoon cilantro or mint (for garnish)
US Customary - Metric

Instructions

  • Mix the tofu with ¼ teaspoon turmeric, cayenne, Old Bay, if using, and 1 teaspoon vegetable oil. Place in an air fryer basket and air fry at 375 degrees for 12 minutes or bake in 400-degree oven for 30-40 minutes or until firm and chewy.
  • Blend the coconut milk, cumin seeds, ginger and red chili peppers into a smooth paste. Set aside.
  • Heat the remaining 1 teaspoon oil in a skillet or saucepan and add the onions. Saute until they brown at the edges, then add in the ground coriander, ground cumin and remaining turmeric.
  • Stir for a minute and then add the coconut milk mixture. Cook on a slow flame about five minutes or until you see tiny pools of the fat from the coconut milk on top.
  • Stir in the tofu and ½ cup water. Mix well.
  • Add the tomatoes, jaggery and garam masala and stir in.
  • Bring to a boil and let the curry simmer for another couple of minutes. You can add a bit more water, around ½ cup, if the sauce is too thick for your liking. Check salt and add more if needed.
  • Serve hot.

Nutrition

Calories: 218kcal | Carbohydrates: 11g | Protein: 8g | Fat: 17g | Saturated Fat: 14g | Potassium: 463mg | Fiber: 2g | Sugar: 5g | Vitamin A: 558IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 4mg