Vegan Paneer Capsicum

Indulge in the vibrant flavors of Vegan Paneer Capsicum, a plant-based twist on the classic Indian dish that’s equal parts hearty and wholesome. In this recipe, golden, pan-fried tofu replaces paneer, pairing beautifully with a medley of crisp, colorful bell peppers and a rich, spiced tomato-coconut cream sauce. Aromatic spices like cumin, garam masala, and coriander infuse every bite with warm, comforting flavors, while a burst of fresh cilantro and zesty lemon juice add a refreshing finish. Ready in just 45 minutes, this dish is perfect for busy weeknights yet special enough for gatherings. Serve it alongside fluffy rice or vegan naan for a complete, satisfying meal that’s both vegan-friendly and irresistibly delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Firm tofu
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow bell pepper
• 1 medium Onion
• 200 ml Tomato puree
• 1 teaspoon Cumin seeds
• 1 tablespoon Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 100 ml Coconut cream
• 2 tablespoons Fresh cilantro leaves
• 2 tablespoons Cooking oil
• 1 tablespoon Lemon juice

Directions

Step 1

Press the firm tofu to remove excess water, cut it into 1-inch cubes, and set aside.

Step 2

Heat 1 tablespoon of cooking oil in a non-stick pan over medium heat and add tofu cubes. Fry them until they are golden brown on all sides. Remove the tofu and set aside.

Step 3

In the same pan, add another tablespoon of cooking oil and add cumin seeds. Let them splutter, then add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.

Step 4

Slice the onions thinly and add them to the pan, cooking until they are translucent.

Step 5

Cut the bell peppers into 1-inch squares and add them to the pan, cooking for about 3-4 minutes until slightly tender but still crunchy.

Step 6

Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 5 minutes until the oil starts to separate from the tomato puree.

Step 7

Add the fried tofu cubes back into the pan along with the coconut cream. Mix gently to coat the tofu and vegetables with the sauce.

Step 8

Sprinkle garam masala over the dish, cover the pan, and let it simmer on low heat for another 5 minutes to let the flavors meld together.

Step 9

Remove from heat, stir in the lemon juice, and garnish with freshly chopped cilantro leaves.

Step 10

Serve hot with vegan naan or rice.

Nutrition Facts

Serving size	(1376.3g)

Amount per serving	% Daily Value*
Calories	1164.7

Total Fat 60.0g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2536.9mg	0%
Total Carbohydrate 136.9g	0%
Dietary Fiber 20.6g	0%
Total Sugars 83.0g
Protein 41.4g	0%

Vitamin D 0IU	0%
Calcium 556.6mg	0%
Iron 12.6mg	0%
Potassium 3072.9mg	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: 43.1%

Protein: 13.2%

Carbs: 43.7%