Vegan Tofu Chilli Paneer
- Plantiful Palate
- Mar 8
- 4 min read
Picture a bustling street stall in India, with sizzling woks sending up clouds of fragrant steam. That’s the energy behind this vegan tofu chilli paneer recipe, a star of Indo-Chinese cuisine celebrated for its bold combination of spice and tang. Traditionally, this Vegan Indian recipe features cubes of paneer tossed with peppers and onions in a fiery sauce. In this vegan interpretation, tofu steps up to capture those same mouthwatering flavours—minus the dairy. The aroma of simmering tomatoes and toasted spices is enough to draw everyone around the table, making it a perfect bridge between vegan recipes and lacto vegetarian recipes alike. The result? A saucy, comforting vegan indo Chinese recipe that feels both nostalgic and delightfully new. And with every bite, you’ll get a little taste of that bustling vegan street food magic.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Ingredients:
Tofu & Marinade
450–500 g firm tofu, drained and pressed
1 teaspoon chilli powder (adjust to taste)
½ teaspoon turmeric powder Use Code: PLANTIFUL20
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon vegetable oil (e.g. rapeseed or sunflower oil)
Sauce Base
2 tablespoons vegetable oil
1 teaspoon cumin seeds Use Code: PLANTIFUL20 (optional but adds authentic flavour)
1 medium red onion, cut into wedges
1 medium green pepper, cut into bite-sized chunks
1 medium red pepper, cut into bite-sized chunks
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon ground coriander Use Code: PLANTIFUL20
½ teaspoon garam masala Use Code: PLANTIFUL20
400 g chopped tomatoes (tinned) or passata
1 tablespoon tomato purée
1 teaspoon sugar (or a sweetener of your choice)
½ teaspoon salt (or to taste)
Small handful of fresh coriander (cilantro), chopped (plus extra for garnish)
Method:
Wrap the tofu in a clean kitchen towel or paper towels, and place a light weight on top for about 10 minutes to help press out excess moisture. Once pressed, slice it into cubes of roughly 2–3 cm. In a bowl, combine the chilli powder, turmeric, salt, black pepper, and 1 tablespoon of oil. Add the tofu, stirring gently so each piece is coated. Allow it to marinate for about 10 minutes.
Meanwhile, peel the onion, trim the ends, and cut it into wedges—aim for around 6–8 wedges per onion, depending on its size. Remove the stems and seeds from the peppers, then chop them into bite-sized chunks of about 2–3 cm. Set the vegetables aside while the tofu marinates.
Warm 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat. If using cumin seeds, add them first and let them sizzle for a few seconds. Tip in the tofu cubes (along with any remaining marinade) and fry for 5–6 minutes, turning occasionally, until they become lightly golden. Transfer the tofu to a plate.
Add the onion wedges, green pepper, and red pepper to the same pan. Stir-fry for 3–4 minutes, allowing the edges to caramelise lightly for extra depth of flavour. Stir in the minced garlic and grated ginger, cooking for another minute.
Sprinkle in the ground coriander and garam masala, tossing the vegetables until they’re well coated. Add the chopped tomatoes or passata, followed by the tomato purée and sugar. Season with ½ teaspoon of salt (adjust to taste). Let the sauce simmer for about 5–7 minutes, allowing it to thicken.
Return the golden tofu cubes to the pan, folding them into the sauce so each piece is evenly coated. Add the chopped fresh coriander and stir. Cook for another 1–2 minutes to ensure the tofu absorbs all the flavours.
Taste the sauce and adjust it according to your preference—add more salt, chilli, or a pinch of sugar if needed. Garnish with extra fresh coriander. Serve hot alongside basmati rice, naan, or chapattis.
Savour the tangy, spicy notes of this tofu-based vegan chilli paneer, a traditional Indian-inspired dish that goes from wok to table in under an hour.
Additional Tips:
Crispy Tofu: Coat the marinated tofu cubes in 1 tablespoon of cornflour (cornstarch) before frying for an even crisper finish.
Add Extra Heat: Use finely chopped green chillies or increase the chilli powder if you like it spicier.
Creamy Option: Stir in a little coconut milk or cashew cream near the end if you prefer a silkier consistency.
Vegetable Boost: Toss in mushrooms, courgette, or extra onions if you want more texture.
Allergy information / alternatives:
Gluten-Free: This Indian vegan recipe is inherently gluten-free, but do check packaging on spice mixes or tinned products for hidden gluten.
Soy-Free: Replace the tofu with roasted cauliflower florets or chunky potatoes.
Nut-Free: This vegan recipe is naturally nut-free, but always double-check any store-bought sauces for hidden allergens.
Nutritional Information (per serving):
Calories: ~350 kcal
Protein: ~15 g
Fat: ~20 g
Carbohydrates: ~25 g
Sugar: ~10 g
Salt: ~2 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
Copyright
We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.
Disclaimer
**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.
Comments