Vegan Paneer Sabzi

Discover the vibrant flavors of Vegan Paneer Sabzi, a plant-based twist on a classic Indian favorite. In this delicious recipe, firm tofu takes center stage as the perfect vegan substitute for paneer, soaking up the rich and aromatic coconut milk curry infused with cumin, garam masala, and turmeric. Sautéed onions, ginger garlic paste, and juicy tomatoes create a luscious base, while a hint of lemon juice adds brightness to every bite. This dairy-free, gluten-free sabzi is both comforting and healthy, ready in just 40 minutes and ideal for pairing with fluffy basmati rice or warm naan. Whether you're a seasoned vegan or simply looking to explore meat-free options, this wholesome dish brings bold flavors to your table with minimal effort.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams firm tofu
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger garlic paste
• 2 medium tomatoes, finely chopped
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 200 milliliters coconut milk
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

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

Step 2

While the tofu is pressing, prepare the other ingredients: chop the onion and tomatoes, and measure out your spices.

Step 3

Once the tofu is pressed, cut it into 1-inch cubes.

Step 4

In a large pan, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they release their aroma.

Step 5

Add the chopped onion to the pan and sauté until translucent, about 5 minutes.

Step 6

Stir in the ginger garlic paste and cook for an additional 1 minute.

Step 7

Add the chopped tomatoes to the pan. Cook until the tomatoes break down and the mixture becomes thick, about 5 minutes.

Step 8

Mix in the turmeric powder, coriander powder, chili powder, garam masala, and salt. Cook for another 2 minutes to let the spices blend.

Step 9

Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.

Step 10

Add the tofu cubes into the coconut milk curry. Simmer gently for 5-7 minutes, allowing the tofu to soak up the flavors.

Step 11

Finish the dish by stirring in the lemon juice and garnishing with fresh cilantro.

Step 12

Serve hot with rice or naan.

Nutrition Facts

Serving size	(932.1g)

Amount per serving	% Daily Value*
Calories	757.6

Total Fat 44.5g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2509.9mg	0%
Total Carbohydrate 65.0g	0%
Dietary Fiber 12.1g	0%
Total Sugars 29.5g
Protein 39.2g	0%

Vitamin D 0IU	0%
Calcium 603.3mg	0%
Iron 10.9mg	0%
Potassium 1747.6mg	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: 49.0%

Protein: 19.2%

Carbs: 31.8%