Tofu Preparation:  Cube 100 gm of tofu (soy paneer).

Wok Heating:  Heat a wok and add 1 tsp of mustard oil.

Spice Infusion:  Add 1 tsp each of asafoetida (hing), dry ginger powder, fennel powder, turmeric powder, and 2 Kashmiri red chillies to the oil.

Cooking Spices:  Cook the spices for a couple of seconds.

Top with Garlic: Garnish the salad with the remaining roasted garlic cloves.

Adding Tofu and Vegan Curd:  Add the cubed tofu and 1/2 cup whisked soy curd to the wok.

Gentle Cooking:  Whisk continuously to prevent curdling. Let it cook on low flame for 10 mins, adjusting consistency with water if needed.

Seasoning and Serving:  Add coarsely ground black peppercorns and salt. Stir and remove from the flame.