• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Vegan Bowls

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

    Posted: Nov 5, 2015 · Updated: Sep 6, 2021

    Jump to Recipe Pin Recipe

    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.

    Kadai Tofu Bowl with garlicky sauteed spinach and quinoa.
    A large nonstick pan with Kadai Tofu, red onions and mint.

    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.

    A large nonstick pan with Kadai Tofu, red onions and mint.

    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?

    • Vegan Caribbean Bowl with Chickpea Curry, Roasted Plantains and Coconut Rice
    • Vegan Crack Chilli Tofu Noodle Bowl
    • Curried Chickpeas Bowl with Turmeric Rice and Garlicky Chard
    • Sesame Soba Noodle Bowl with Spinach and Tofu
    • Greek Goddess Glow Bowl with Tempeh Feta

    KADAI TOFU BOWL

    Kadai Tofu Bowl with garlicky sauteed spinach and quinoa.
    Karahi Tofu Bowl with Sauteed Garlicky Spinach and Quinoa-Cumin Pilaf. #vegan #glutenfree #giveaway

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

    A delicious and meaty Kadai Tofu Bowl with Cumin-Quinoa Pilaf and Sauteed Garlicky Spinach. A complete meal in a bowl.
    5 from 2 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main
    Cuisine: Indian, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Kadai Tofu Bowl
    Prep Time: 20 mins
    Cook Time: 1 hr
    Total Time: 1 hr 20 mins
    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 teaspoon paprika
    • ½ teaspoon turmeric
    • 1 teaspoon coconut oil
    • ¼ cup cashews soaked for an hour and blended into a paste with ½ cup of water.
    • 2 tablespoon mint (chopped)
    • 2 tablespoon cilantro (chopped)
    • Dry roast ingredients for Kadai Masala:
    • 2 tablespoon coriander seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon fennel seeds
    • ½ teaspoon peppercorns
    • 3 pods green cardamom pods
    • 1-inch stick cinnamon
    • 2 tablespoon kasoori methi (dry fenugreek leaves)
    • 3 dry red chili peppers

    For Sauteed Garlicky Spinach:

    • 8 cups baby spinach
    • ½ teaspoon coconut oil
    • 1 teaspoon sesame seeds
    • 4 cloves garlic minced
    • Salt to tase

    For Quinoa Cumin Pilaf:

    • 1 cup quinoa rinsed under running water
    • 1 teaspoon cumin seeds
    • ½ teaspoon coconut oil
    • Salt to taste
    Prevent your screen from going dark

    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 ½ 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
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    « Whole Wheat Pumpkin Garlic Knots
    Mango Shahi Tukda, Because It's Diwali »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Trezlen

      November 14, 2015 at 4:34 pm

      If I won this pan, I would use it to try out lots of vegan recipes.

      Reply
    2. Anusha

      November 12, 2015 at 8:10 pm

      Hi Vaishali,

      I would love to win the Allclad pan and make the Blackeyed peas with lobhia keema. That would be my first dish. 🙂 I have had my eye on it for a while. It looks so delicious. I shared the post on Facebook. 🙂

      https://www.facebook.com/anusha.visvanathan.9

      Thanks,
      Anusha

      Reply
    3. Anonymous

      November 12, 2015 at 6:45 pm

      Wishing I could do a nice stir fry with a pan like this!

      Reply
    4. Melissa

      November 12, 2015 at 9:56 am

      I shared this post on Pinterest. Link here: https://www.pinterest.com/pin/139822763408613462/

      I would use this pan for lots of things, like stir-fries and curry dishes. This tofu recipe you've included here looks like it'd be a good place to start with this pan 🙂

      Reply
    5. rusthawk

      November 11, 2015 at 10:28 am

      I would use this beautiful pan for stir fry. I shared on G+ -

      Reply
    6. David

      November 10, 2015 at 6:39 pm

      I shared this on facebook at

      I would make home fries. Home fries can be made in so many ways that you can suit them to any taste.

      Reply
    7. Kitty

      November 10, 2015 at 5:37 pm

      I'd make some chili and stir fries with this pan!

      Reply
    8. Pavani

      November 10, 2015 at 5:02 pm

      Shared the post on Pinterest, Facebook and Twitter.

      Reply
    9. Pavani

      November 10, 2015 at 4:59 pm

      What a lovely giveaway!! Thank you for hosting. I think I'm going to make stir fries, curries, fried rice, just about anything 🙂

      Reply
    10. Ela

      November 10, 2015 at 9:22 am

      Wishing you a very Happy Diwali ! Thank you for your wonderful recipes.!
      If I got the All clad pan I would make nut chikis ( but crisps) using it. On a medium high heat I would add one cup of sugar and let it become a syrup. Keep stirring it . Add one and a half cup of finely chopped nuts. Mix it all well and turn off heat . Spread nut mixture on a greased surface like a stone cutting board or granite or marble counter top. Use a rolling pin to even out the mix to the thickness you like. Let it cool for 3 minutes. Break it up and enjoy the delicious nut bars or crisps !

      Reply
    11. Laura Henry

      November 10, 2015 at 4:17 am

      If this pan was mine, I could see it becoming my go-to pan for so many of my dishes....from curries, to tofu scrambles, to sauces, to veggie sides. I'm extremely excited to try this recipe out (seriously, I might make it tomorrow!!) and would certainly use the pan to make it in the future. 🙂 (Also, I tweeted this post for my social media share. @_laura_beth2402 🙂 )

      Reply
      • Laura Henry

        November 10, 2015 at 4:19 am

        I also pinned it: https://www.pinterest.com/pin/274227064788427492/

        Reply
    12. Holly

      November 09, 2015 at 10:59 pm

      This would be great for curries and stir fries!

      Tweeted here:

      https://twitter.com/hollymarie076/status/663928567173152768

      Reply
    13. Amishi Shah

      November 09, 2015 at 3:35 pm

      Wasn't sure if you wanted the link to the tweet: https://twitter.com/Amishi03/status/663816890788261888

      Reply
    14. Amishi Shah

      November 09, 2015 at 3:29 pm

      I would love to use the non-stick pan for making milk-based Indian sweets or mithaai. That way I don't have to think of the milk sticking to the bottom.
      Other thing to use the pan - pav bhaji! Nom nom nom

      Reply
    15. Leigh Anne

      November 08, 2015 at 7:47 pm

      I would love to saute some butternut squash.

      Reply
    « Older Comments

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me →

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me →

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    © 2022 Holy Cow Vegan