Kadai Paneer Tofu & Peppers

Name: Kadai Paneer Tofu & Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 3 serving
Ingredients: 2 tsp organic canola or safflower oil; 1/4 cup chopped red onion; 1 green chile; 3/4 cup thinly sliced red bell pepper; 1 cup thinly sliced green bell pepper; 1.5 cups cubed hemp tofu or Steamed tempeh; 1 to 1.5 tsp garam masala; 3 cloves garlic minced; 1/2 inch ginger minced; 1 cup small broccoli florets; 1.5 cups chopped tomato; 3 Tbsp overnight soaked almonds; 1 tsp coriander seeds; 1/2 tsp red pepper flakes or to taste; 1/2 tsp paprika; 1/2 cup water; 3/4 tsp or more salt; 1/2 tsp dried fenugreek leaves; Cilantro for garnish

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
3
Calories
313 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Kadai Paneer Tofu & Peppers

Danielle Hudson

Report

Kadai "Paneer" Tofu & Peppers. Kadhai Tofu in spiced tomato sauce. Shimla Mirch/ Capsicum, Broccoli and Crisped Hemp Tofu in an easy blender tomato almond sauce makes a great entree for Diwali. Vegan Gluten-free Soy-free Cashew-free Recipe.

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Ingredients

Servings

2 tsp organic canola or safflower oil
1/4 cup chopped red onion
1 green chile chopped
3/4 cup thinly sliced red bell pepper 1/2 red bell pepper
1 cup thinly sliced green bell pepper 1 medium green pepper
1.5 cups cubed hemp tofu or Steamed tempeh or pressed and cubed firm tofu
1 to 1.5 tsp garam masala
3 cloves garlic minced
1/2 inch ginger minced
1 cup small broccoli florets 1 to 1.5 inch size
1.5 cups chopped tomato 2 medium
3 Tbsp overnight soaked almonds or almond pulp - leftover after making almond milk
1 tsp coriander seeds
1/2 tsp red pepper flakes or to taste
1/2 tsp paprika
1/2 cup water
3/4 tsp or more salt
1/2 tsp dried fenugreek leaves
Cilantro for garnish

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Instructions

In a large skillet, add oil and heat at medium heat. Add the onion and cook for 3 minutes. Add the chile and tofu and cook for 8 minutes or until the peppers and tofu are slightly golden. Stir occasionally. Add the peppers and continue to cook for another 2 mins.
Meanwhile, blend the tomato, almonds, coriander seeds, pepper flakes, paprika, water into a smooth puree. You might need to blend a couple of 1 minute cycles and set aside.
Add garam masala, garlic, ginger to the skillet and mix to coat. Add the broccoli and mix in.
Add the puree to the pan and mix. Add salt, and fenugreek leaves and mix to combine. Cook covered for 20 minutes. Stir once in between
Taste and adjust salt and spice. Add cayenne for heat if needed. Add nondairy milk for creamy sauce or cook longer to make a dryer dish. Cook for a few more minutes for desired consistency. Serve hot garnished with loads of fresh cilantro. Serve with flatbread or rice.

Notes

Nutritional values based on one serving

Nutrition Information

Show Details

Calories 313kcal (16%) Carbohydrates 24g (8%) Protein 20g (40%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 832mg (35%) Potassium 911mg (26%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 1965IU (39%) Vitamin C 128.5mg (143%) Calcium 185mg (19%) Iron 4.5mg (25%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 313 kcal

% Daily Value*

Calories	313kcal	16%
Carbohydrates	24g	8%
Protein	20g	40%
Fat	17g	26%
Saturated Fat	2g	10%
Sodium	832mg	35%
Potassium	911mg	19%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	1965IU	39%
Vitamin C	128.5mg	143%
Calcium	185mg	19%
Iron	4.5mg	25%