Methi Malai Paneer Tofu
A fast and fabulously flavorful recipe for Instant Vegan Methi Malai Paneer Tofu made with the basic tomato onion sauce.
Servings: 6 servings
- 1 16-oz block super firm tofu (cut into ½-inch cubes)
- 2 bell peppers (cut in a ½-inch dice)
- 1 teaspoon vegetable oil
- 1 teaspoon cumin seeds
- 1 ½ cups basic tomato onion sauce
- 2 tablespoon kasoori methi (dry fenugreek leaves)
- 2 tablespoon raw cashews
- 2 tablespoon cilantro (chopped, optional)
Blend the cashews with ¼ cup water and set aside.
Heat the oil and add the cumin seeds. As they begin to darken slightly and become fragrant, add the bell peppers. Saute the peppers three to four minutes or until they soften a bit, then add the kasoori methi, stir it in, then add tomato sauce and salt to taste. Add the tofu and mix.
When the sauce comes to a boil, add the cashew paste and stir it in. Turn off the heat and serve. Garnish with cilantro, if you wish.
Calories: 153kcal | Carbohydrates: 10.8g | Protein: 11g | Fat: 7.7g | Potassium: 232mg | Fiber: 3.3g | Sugar: 4.3g | Vitamin A: 300IU | Vitamin C: 99.8mg | Calcium: 160mg | Iron: 2.5mg