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Tofu Paneer Bhurji
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5 from 1 vote

Tofu Paneer Bhurji

Paneer Bhurji is a popular Indian restaurant dish made with the Indian cheese, paneer. For this vegan Tofu Paneer Bhurji recipe, tofu and a secret ingredient replace the creamy cheese, and the result is just as delicious. Add bell peppers and tomatoes for more flavor and healthfulness.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 95kcal

Ingredients

  • 14 oz firm tofu (press out water and crumble the tofu)
  • 12 cashew nuts (soaked in ½ cup of water for 30 minutes, then blitzed into a smooth paste)
  • 1 medium red onion (minced)
  • 1 green bell pepper (minced)
  • 1 teaspoon garlic (minced or crushed)
  • 1 teaspoon ginger (grated)
  • 1 cup tomato puree
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 teaspoon paprika
  • ¼ cup cilantro (chopped)
  • 2 teaspoon avocado oil or any neutral oil
  • Juice of ½ lemon
  • Salt to taste

Instructions

  • Heat the oil in a saucepan. Add the onions and saute until they start to brown.
  • Add the garlic and ginger. Saute for a minute, then add the green peppers, coriander powder, cumin powder, turmeric and paprika. Stir to mix and add the tomato puree.
  • Cook, stirring frequently, until the tomato puree is thick and a few shades darker.
  • Crumble the tofu and add it to the saucepan. Stir well to mix,
  • Cook the mixture on medium heat for about five minutes, stirring frequently.
  • Add the cashew cream and salt to taste. Turn off heat.
  • Stir in the coriander leaves and lemon juice. Serve hot with naan.

Nutrition

Calories: 95kcal | Carbohydrates: 7.7g | Protein: 5.6g | Fat: 5.4g | Fiber: 2g