Vegan Paneer Makhani (Tofu)
Introducing the Indian-favourite Paneer Makhani in a completely vegan friendly version, using tofu instead of dairy.
Grate the garlic clove and the ginger and heat in a pan with oil and bay leaves until starts to sizzle.
In the meantime pour the chopped tomatoes into a blender and blend until smooth.
Add the tomatoes to the pan, cover with the lid and cook for 15 minutes. Note: if the sauce reduces add 1/2 glass of filtered water.
Season with salt and pepper, and add syrup and all the remaining spices.
Press the tofu, then cut it into cubes of rougly 1/2 inch per side.
Add tofu into the sauce. Cover and cook for 5 minutes.
Pour soy milk (or cream), stir well and heat for a couple of minutes.
Serve it warm accompanied with vegan naan, rotis, or rice and cumin seeds (jeera rice).
Calories: 176kcal | Carbohydrates: 13g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Potassium: 243mg | Fiber: 2g | Sugar: 8g | Vitamin A: 548IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 2mg