Dairy-Free Paneer Bhurji

Elevate your mealtime with this delicious Dairy-Free Paneer Bhurji, a plant-based twist on the classic Indian dish! Made with crumbled firm tofu as a perfect substitute for paneer, this recipe is a flavorful medley of aromatic spices, sautéed onions, juicy tomatoes, and colorful bell peppers. Infused with the warm notes of cumin, turmeric, and garam masala, it delivers a rich and satisfying taste without the dairy. Quick to prepare in just 30 minutes, this gluten-free and protein-packed meal is perfect for busy weeknights or a hearty breakfast. Serve it hot with flatbread, rice, or as a filling for wraps, and finish with a zingy splash of lemon juice and fresh cilantro for a vibrant touch. Try this wholesome, dairy-free delight to bring bold Indian flavors to your table!

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams firm tofu
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 medium, finely chopped onion
• 1 finely chopped green chili
• 1 teaspoon ginger garlic paste
• 1 large, chopped tomato
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.75 teaspoon salt
• 0.5 diced bell pepper
• 2 tablespoons, chopped fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Start by draining the tofu and squeezing out excess water. Use a clean kitchen towel or paper towels to press the tofu until it's relatively dry. Crumble the tofu using your hands into a bowl and set aside.

Step 2

Heat olive oil in a large non-stick pan over medium heat. Once the oil is hot, add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 3

Add the finely chopped onion and green chili to the pan. Sauté the onions for about 3-4 minutes until they become translucent.

Step 4

Add ginger garlic paste and continue to sauté for another minute until the raw smell disappears.

Step 5

Add the chopped tomato to the mixture and cook for about 2 minutes until it softens.

Step 6

Stir in the turmeric powder, red chili powder, garam masala, and salt. Mix well for about a minute ensuring the spices are well integrated with the mixture.

Step 7

Add the crumbled tofu to the pan and mix thoroughly with the spice onion-tomato mixture. Cook for about 5-6 minutes, stirring occasionally.

Step 8

Add the diced bell pepper and cook for an additional 3 minutes until the peppers are tender but still slightly crunchy.

Step 9

Turn off the heat and sprinkle the fresh chopped cilantro and lemon juice over the tofu mix. Toss gently to combine.

Step 10

Serve the Dairy-Free Paneer Bhurji hot with a side of warm flatbread, rice, or use it as a filling for wraps.

Nutrition Facts

Serving size	(774.4g)

Amount per serving	% Daily Value*
Calories	706.7

Total Fat 44.1g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3587.9mg	0%
Total Carbohydrate 52.6g	0%
Dietary Fiber 10.9g	0%
Total Sugars 28.6g
Protein 38.6g	0%

Vitamin D 0IU	0%
Calcium 581.8mg	0%
Iron 10.2mg	0%
Potassium 1413.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 20.3%

Carbs: 27.6%