There’s nothing quite like a hearty, soul-warming meal to embrace the beauty of fall. And what could be more comforting than a steaming bowl of spicy Kadhai Paneer? We’re taking a detour to make our kadhai paneer vegan using tofu and a medley of aromatic spices and ingredients.
So, put on your apron, crank up your favourite autumn playlist, and get ready to embark on a culinary journey that celebrates the flavours of the season.
Our Spicy Vegan Kadhai Paneer is the perfect fall comfort food, ideal for both lunch and dinner.
Can tofu be used instead of paneer in this recipe?
Absolutely!
We understand the love for creamy paneer in a spicy kadhai. But trust us, tofu can be a fantastic substitute that’s equally rich and satisfying! Whether you’re a seasoned vegan or just looking to explore some plant-based cooking, this recipe is sure to tickle your taste buds and warm your heart.
This versatile, soy-based protein not only adds a delightful creaminess to dishes but also brings along an array of health benefits. Tofu is an excellent choice for crafting a vegan-friendly Kadhai Paneer without sacrificing taste or texture.
So, if you’re looking for a delectable way to enjoy the warmth of fall without compromising your health or your values, our vegan Kadhai Paneer with tofu is the answer. It’s a win-win for your taste buds and your well-being!
Tofu: A Protein-packed Nutritional Powerhouse in Plant-based Cooking
Paneer, a staple ingredient in traditional Kadhai Paneer, can be high in saturated fat. Tofu, on the other hand, is a much leaner option. It contains heart-healthy unsaturated fats that can help lower the risk of cardiovascular diseases while keeping the dish light and guilt-free.
Tofu is a plant-based protein powerhouse, making it an ideal choice for vegans and vegetarians. It’s an excellent source of essential amino acids and can aid in muscle repair and overall growth. Tofu is a great source of important minerals like calcium, iron, and magnesium. It’s also a rich source of antioxidants and phytonutrients, which can help boost your immune system and protect your cells from oxidative stress.
With its low-calorie and high protein content, tofu can be an excellent ally in managing your weight. It can keep you feeling full and satisfied, reducing the temptation to overindulge.
For those with lactose intolerance or dairy allergies, tofu is a perfect substitute, ensuring you can savour the flavours of Kadhai Paneer without any digestive discomfort. In our Spicy Vegan Kadhai Paneer, tofu takes on the role of paneer admirably. It absorbs the vibrant spices and aromatic flavours of the dish, becoming a creamy, protein-packed canvas for the culinary artistry of Indian cuisine. By choosing tofu, we not only embrace a more inclusive and compassionate approach to food but also infuse our Kadhai Paneer with a healthy twist.
Crafting the perfect spice mix: A symphony of flavours!
The heart and soul of a delectable Kadhai Paneer lies in the harmonious blend of spices. Crafting this aromatic concoction is an art form. And we’re about to reveal the secrets behind our vegan Kadhai Paneer’s rich and spicy flavour profile.
Our magical blend of spices starts with coriander seeds – lightly crushed for a burst of citrusy, earthy notes that provide the foundation of the spice mix. Fennel seeds infuse a subtle anise flavour, a touch of sweetness and warmth. To lend that vibrant red hue and a mild, smoky heat, paprika joins the ensemble, balancing the spices beautifully. Coriander powder is an absolute must for that unmistakable hint of fresh, citrusy coriander, elevating the dish’s aroma. Nutmeg adds a warm, slightly sweet undertone that rounds out the spice blend. And finally, cinnamon adds a comforting warmth and sweetness, binding all the spices together harmoniously. The final touch of complexity, garam masala infuses depth and that classic Indian feel.
Each spice in this mix plays a specific role in creating a symphony of flavours. Combined with the other fresh ingredients and veggies, it turns your ordinary tofu into a culinary delight.
Easy & Tasty Kadhai Paneer (Kadhai Tofu) Recipe
Equipment
- Blender
- Pot pan
- Wok
Ingredients
- 2 green chilli
- 3 garlic cloves
- 1.5 inch ginger
- 6 tbsp oil
- 2 tbsp coriander seeds lightly crushed
- ½ tbsp fennel seeds
- 100 g tomato puree
- 1 handful cashews
- ½ cup water
- 400 g tofu
- 3 red onions
- 1 green bell pepper
- 1 tsp sea salt
- 1 tsp paprika powder
- 1 tbsp coriander powder
- ⅙ tsp nutmeg powder
- ¾ tsp cinnamon powder
- 1 tsp garam masala
Instructions
- Coarsely grind the green chilli, ginger and garlic.
- Heat up 3 tbsp oil in a pot and add the fennel and coriander seeds. Fry for 1 minute then add the ground ginger, garlic and chilli mix.
- Add the tomato puree and cashews, then cook for 2-4 minutes on medium-high heat.
- Add water to the pot, stir and remove the pot from the heat. Aloow to cool down and then blend to form a smooth paste.
- Cut the tofu into big chunks. Heat up a pan with 1 tbsp oil and fry the tofu until it's golden brown.
- Add 2 tbsp oil in a sperate wok and then fry the onions and bell pepper for 5 minutes in medium heat. Remove these and set them aside in a bowl.
- Transfer the ground tomato cashew paste to the same wok and mix in the salt, paprika, coriander, nutmeg, cinnamon and garam masala.
- Mix the paste, spices, fried veggies and tofu.
Nutrition
