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Vegan Kadai Tofu "Paneer", gluten-free, can be nut-free #vegan #indian #tofu #curry #glutenfree HolyCowVegan.net
Kadai Tofu "Paneer"
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A recipe for a vegan Kadai Tofu "Paneer" that's lipsmackingly delicious and nutritious. Cubes of tofu are dunked in a creamy tomato sauce, sucking in all of the spice and flavor. A vegan and gluten-free recipe that's ready in under 30 minutes.
Course: Main/Side
Cuisine: gluten-free, Indian, Indian Vegan, Indian Vegetarian
Servings: 6 servings
Calories: 182 kcal
Author: Vaishali
Ingredients
  • 1 15-oz block high protein tofu or extra firm tofu, cut into 1/2-inch cubes (if using extra-firm tofu, press out all the water you can by swaddling the tofu block in paper towels and placing it in a colander with a weight on top. Leave it for at least an hour to drain out most of the water from the tofu.
  • 3 large tomatoes, diced
  • 1 tsp vegetable oil
  • 1 tsp cumin seeds
  • 2 tbsp coriander or cilantro leaves, chopped
  • 1 inch piece ginger, grated or julienned
  • 2 shallots, sliced
  • 1 tbsp coriander powder
  • 1 heaping tsp garam masala powder
  • 1/4 cup raw cashews (blended with 1/2 cup water to make cashew cream)
For spice mix:
  • 1 tbsp coriander seeds
  • 1 dry red chili pepper
  • 1 tsp cumin seeds (jeera)
  • 1 tsp fennel seeds (saunf)
Instructions
  1. In a skillet, dry-roast the spice mix ingredients: the coriander seeds, dry chili pepper, cumin seeds and fennel seeds, until a couple of shades darker and fragrant. Remove to a spice grinder or blender and process to a coarse powder. Set aside.

  2. Heat the oil in a wok or a large saucepan. Add the cumin seeds and when they start to turn color, add the tomatoes. Saute the tomatoes until they are fully mashed and pulpy. 

  3. Add the ginger, shallots and coriander leaves along with the coriander powder and garam masala powder and continue to saute for another five minutes. Add in the tofu cubes and 1 tbsp of the prepared spice mix and mix well.

  4. Add the cashew cream and stir to mix. Check for salt. Let the sauce come to a boil, then turn off the heat. If you want a saucier sauce, add more water or vegetable stock to get it to the consistency you like.

Recipe Notes

For a nut-free version, use 1/2 cup of canned coconut milk instead of cashew cream, but this will slightly change flavor.

Nutrition Facts
Kadai Tofu "Paneer"
Amount Per Serving
Calories 182 Calories from Fat 87
% Daily Value*
Total Fat 9.7g 15%
Potassium 333mg 10%
Total Carbohydrates 11.5g 4%
Dietary Fiber 1.6g 6%
Sugars 2.9g
Protein 14g 28%
Calcium 6%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.