Sindhi Seyal Tofu (Pan-Smothered)

About this recipe

Seyal is the Sindhi pan-smothering technique—cooking something in a thick, dry onion-tomato masala until it's coated rather than drowned. Here it gives tofu the same treatment Sindhis give paneer or bread, and it works beautifully as a plant-based main. This is not a light curry; it's rich and concentrated, the gravy clinging to every piece. Press the tofu first so it firms up, strips away water, and can take on the colour and flavour of the masala. Cube it and fry in oil until golden on the edges—this gives it presence and texture. Then build your seyal: onions cooked until deep golden and sweet, tomatoes added until they break down completely, spices added when the oil separates. That oil separation is the moment you know the base is ready. This is when the flavours have concentrated enough to carry the tofu. Fold the fried tofu in gently, cover the pan, and let it sit on low heat so the tofu absorbs the masala without breaking apart. This is Sindhi cooking at its warmest—rich, concentrated, designed to stay with you. The seyal-style cooking is what makes it feel less like a modern plant-based substitute and more like an authentic Sindhi dish. Serve with hot phulka or rice, the kind of meal that's genuinely satisfying. The leftover curry tastes even better the next day, when the flavours have settled. It keeps for three days in the fridge.