Vegan Chili Paneer

Vegan Chili Paneer is a plant-based twist on the classic Indo-Chinese dish, swapping paneer with crispy, golden tofu to cater to vegan diets without compromising on flavor. This recipe features a medley of colorful bell peppers, onions, and spicy green chilies, stir-fried to perfection and coated in a bold, tangy sauce made with soy sauce, tomato ketchup, and a touch of red chili sauce for extra heat. The crunchy vegetables and tender tofu create a delightful contrast in textures, while garlic, ginger, and spring onions add layers of aromatic depth. Ready in just 40 minutes, this dairy-free rendition is perfect as a spicy appetizer or served over steamed rice or noodles for a satisfying main course. Whether you’re vegan or simply exploring diverse flavors, this Vegan Chili Paneer is a must-try!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Extra-firm tofu
• 2 tablespoons Cornstarch
• 3 tablespoons Vegetable oil
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 medium Green bell pepper, chopped
• 1 medium Red bell pepper, chopped
• 1 medium Onion, sliced
• 2 Green chilies, sliced
• 3 tablespoons Soy sauce
• 2 tablespoons Tomato ketchup
• 1 tablespoon Red chili sauce
• 1 teaspoon Vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Spring onions, chopped

Directions

Step 1

Begin by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes.

Step 2

Once the tofu is pressed, cut it into small cubes.

Step 3

In a large mixing bowl, toss the tofu cubes with cornstarch until they are well coated.

Step 4

Heat 2 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes in a single layer and fry them until they are golden brown on all sides. This should take about 8–10 minutes. Remove them from the pan and set aside.

Step 5

In the same pan, add the remaining tablespoon of oil. Reduce the heat to medium and add the minced garlic and grated ginger. Sauté until fragrant, about 1 minute.

Step 6

Add the chopped green and red bell peppers, sliced onion, and sliced green chilies. Stir-fry for about 3–4 minutes until the vegetables are slightly tender but still retain their crunch.

Step 7

Meanwhile, in a separate small bowl, mix together the soy sauce, tomato ketchup, red chili sauce, vinegar, sugar, salt, and black pepper to create the sauce.

Step 8

Add the sauce to the pan with the vegetables and stir to combine.

Step 9

Return the fried tofu to the pan. Toss everything together until the tofu is well coated with the sauce and heated through.

Step 10

Remove from heat and sprinkle with chopped spring onions for garnish.

Step 11

Serve the Vegan Chili Paneer hot as an appetizer or with steamed rice or noodles for a main course.

Nutrition Facts

Serving size	(1101.4g)

Amount per serving	% Daily Value*
Calories	1261.2

Total Fat 72.9g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 25.3g
Cholesterol 0mg	0%
Sodium 3514.3mg	0%
Total Carbohydrate 91.8g	0%
Dietary Fiber 21.7g	0%
Total Sugars 36.6g
Protein 74.0g	0%

Vitamin D 0IU	0%
Calcium 2863.5mg	0%
Iron 14.5mg	0%
Potassium 2278.8mg	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: 49.7%

Protein: 22.4%

Carbs: 27.8%