This is probably one of my most favorite recipes and I tend to make it a couple times a month because it’s relatively easy to make and it’s classic comfort food. It’s actually the closest I’ve come to making a traditional paneer dish and I promise you won’t miss the cheese. This paneer is 100% plant based, using tofu as the substitute for the paneer.
Description
This vegan paneer is made with a rich tomato gravy and tofu. It's best served over rice and paired with vegan naan for a deeply comforting meal.
Ingredients
For The Tofu
For The Tomato Gravy
Instructions
-
For The Tofu
In a small bowl add nutritional yeast, onion powder, and garlic powder. Cut tofu into 1/2-inch cubes and add to the bowl. Mix with spices until tofu is coated and then spread tofu evenly on a cookie sheet lined with parchment paper. Bake at 400 for 25 minutes.
-
For The Tomato Gravy
1. Combine the onion, garlic, and 2 tbsp of olive oil in a large pot or skillet. Cook over medium heat until the onion is translucent (about 4 minutes)
2. In a small bowl mix the cumin, curry powder, coriander, paprika, and cayenne. Add mixture to pot or skillet and stir until onion mixture is thoroughly coated.
3. Add crushed tomatoes, apple cider vinegar, maple syrup, and tamari to the pot and mix well.
4. Next fold in almond butter and coconut milk and stir until almond butter has melted.
5. Cover and simmer for about 10 minutes. Add chopped cilantro,
and serve over cooked rice and enjoy with some vegan naan.
Servings 6
- Amount Per Serving
- Calories 407kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 14g70%
- Sodium 295mg13%
- Potassium 800mg23%
- Total Carbohydrate 27g9%
- Dietary Fiber 7g29%
- Sugars 11g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
