Kadai Paneer Tofu Bowl with Garlicky Sauteed Spinach and Quinoa-Cumin Pilaf

This kadai paneer tofu bowl with garlicky spinach and a quinoa-cumin pilaf is fragrant, healthful, delicious, and it will make you glow inside out.

This is a really easy-to-put-together recipe, and you’ll be so, so glad you made it. The tofu cubes are chock-full of flavor, and so is the spinach and the quinoa. Together, they make food magic happen.

I love bowls like these because of the ease and convenience of putting them together, and the fact that they make you feel like a million bucks on a satiated tummy. Now how can anyone argue against that?

Bye for now, and here’s the recipe for this scrumptious Kadai Paneer Tofu Bowl with Garlicky Sauteed Spinach and Quinoa-Cumin Pilaf.

Looking for more tasty vegan bowls?

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KADAI TOFU BOWL

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5 from 1 vote

Kadai Tofu Bowl with Garlicky Sauteed Spinach and Quinoa-Cumin Pilaf. And a Giveaway.

A delicious and meaty Kadai Tofu Bowl with Cumin-Quinoa Pilaf and Sauteed Garlicky Spinach. A complete meal in a bowl.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main

Cuisine: Indian, Vegan

Servings: 6

Calories: 257kcal

Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

For Kadai Tofu

• 14 oz firm tofu. (Drain out all water and pat dry. Cut into six tiles and place in a baking pan sprayed with oil, then spray on some more oil on top. Bake in a 450-degree oven for 30 minutes or until really chewy. You want very chewy tofu for great texture in this recipe. Once the tofu has cooled, cut into a small dice.)
• 1 medium red onion (thinly sliced)
• 2 tomatoes (finely diced)
• 1 large green bell pepper (finely diced)
• 6 button mushrooms (or crimini mushrooms, sliced)
• 1-inch knob ginger (peeled and julienned)
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tsp coconut oil
• 1/4 cup cashews soaked for an hour and blended into a paste with 1/2 cup of water.
• 2 tbsp mint (chopped)
• 2 tbsp cilantro (chopped)
• Dry roast ingredients for Kadai Masala:
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 tsp peppercorns
• 3 pods green cardamom
• 1-inch stick cinnamon
• 2 tbsp kasoori methi (dry fenugreek leaves)
• 3 dry red chili peppers

For Sauteed Garlicky Spinach:

• 8 cups baby spinach
• 1/2 tsp coconut oil
• 1 tsp sesame seeds
• 4 cloves garlic minced
• Salt to tase

For Quinoa Cumin Pilaf:

• 1 cup quinoa rinsed under running water
• 1 tsp cumin seeds
• 1/2 tsp coconut oil
• Salt to taste

Instructions

Make the Kadai Masala:

• In a pan, roast all of the dry-roast ingredients until fragrant and the coriander is a couple of shades deeper. Set aside to cool for a few minutes, then grind into a fine powder in a coffee or spice grinder.

Make the Kadai Tofu:

• Heat the oil in a large pan, like the All-Clad. Add the onions, saute a couple of minutes until it starts to soften, then add the tomatoes, paprika, and turmeric. Cover with a lid and cook until the tomatoes are completely broken down. Stir occasionally during cooking.
• Add the green peppers and mushrooms, stir, and continue to cook, covered for another five minutes.
• Add the tofu and the karahi masala, a tablespoon at a time. Add enough masala to your taste, and store the remaining in an airtight jar for another use.
• Add 1/2 cup of water, cover the pan, and cook for another 10 minutes, stirring occasionally.
• Add the cashew paste and salt to taste.
• Sprinkle the coriander and mint leaves, stir, and turn off the heat.

Make the Pilaf:

• Heat the oil in a pan.
• Add the cumin seeds and roast them for a minute.
• Add he drained quinoa and cook, stirring, until the grains start to look dry and opaque, around 2-3 minutes.
• Add 2 cups of water and salt to taste. Let the quinoa come to a boil, then cover the pan with a tight-fitting lid and cook over low heat for 15 minutes. After turning off the heat, let the quinoa sand for at least 10 minutes before fluffing with a fork and serving.

Make the Garlicky Sauteed Spinach:

• Heat the oil in a pan.
• Add the sesame seeds and stir for a minute.
• Add the garlic and stir-fry until the garlic is slightly golden.
• Add the spinach and mix well. Cover and cook for a couple of minutes until the spinach is completely wilted.
• Add salt to taste.
• Assemble your bowl by layering the Quinoa-Cumin Pilaf first, then the Karahi Tofu, and finally the Sauteed Spinach.

Nutrition

Calories: 257kcal | Carbohydrates: 32g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Potassium: 723mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4437IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 5mg