Vegan Paneer Makhani (Tofu)
Introducing the Indian-favourite Paneer Makhani in a completely vegan friendly version, using tofu instead of dairy.
Servings: 4
Calories: 176kcal
Ingredients
- 280 g Firm Tofu 10 oz
- 400 g Chopped Tomatoes 1 can
- 100 g Soy Milk ½ cup + 1 tbsp
- 2 tablespoon Vegetable Oil or Vegan Butter
- 1 tablespoon Golden Syrup
- 1 inch Fresh Ginger
- 2 Garlic Cloves
- ½ tablespoon Hot Paprika
- ½ tablespoon Chilly Flakes
- 1 teaspoon Curry Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- 1-2 Bay Leaves
- Salt
- Pepper
Instructions
- 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 ½ 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 ½ 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).
Nutrition
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