Malai Tofu ( Vegan Malai Paneer)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
416 kcal
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Course
Main Course
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Cuisine
Indian
Malai Tofu ( Vegan Malai Paneer)
Description
Malai Tofu reinterprets traditional Malai Paneer by using pressed firm tofu as the main protein, seasoned with garam masala, garlic powder, and starch, then pan-fried until golden on the edges. The sauce combines vegan butter, sliced onions, minced garlic and ginger, and a blend of warm spices including cumin, coriander, cardamom, and cayenne. Tomato paste and sugar add depth and a gentle sweetness. Coconut milk and almond flour create a creamy, velvety base for the sauce, which cooks down until fragrant and glossy.
The tofu cubes are returned to the sauce to absorb its rich flavors, resulting in a dish that is both satisfying and aromatic. The use of coconut milk lends a smooth texture and mild sweetness that complements the spices without overpowering the tofu's delicate flavor.
This dish can be garnished with cilantro and red pepper flakes for freshness and a touch of heat. It can be served over rice or with Indian breads for a complete meal. For those avoiding soy, the recipe notes alternative options such as chickpeas or roasted vegetables in the sauce. Almond flour, while nut-based, can be omitted for nut-free adaptations.
Ingredients
- 14 ounce firm tofu pressed for 15 minutes and cubed, or extra firm tofu
- 1/2 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 1 tsp cornstarch or tapioca starch
- 1 teaspoon neutral cooking oil generic cooking oil
For the sauce:
- 1 tablespoon vegan butter or oil
- 1 1/2 cups onion thinly sliced
- 4 cloves garlic minced or 2 teaspoons paste
- 1 inch ginger minced or 2 teaspoons ginger paste
- 1/2 teaspoon cumin ground
- 1 tablespoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cayenne pepper
- 2 bay leaf
- cinnamon a good pinch
- 1/4 cup tomato paste
- 1/2 teaspoon sugar
- 1/2 teaspoon salt divided
- 15 ounce can coconut milk reserve 2 to 3 tablespoons of coconut cream for garnish, or use cashew milk, full-fat
- 3 tablespoons almond flour
- cilantro for garnish
- red pepper flakes for garnish
Instructions
- Press and cube your tofu if you haven't already then add to a bowl. Sprinkle the Garam masala, garlic powder, starch and oil and toss well to coat.
- Heat a large skillet over medium heat. Add 1 teaspoon oil then add your coated tofu and cook until it is crisped and golden on most of the edges. Remove from the pan and set aside
Make the sauce.
- Heat butter in the same skillet. Then add onion and a good pinch of salt and mix.Cook until the onions start to turn translucent.
- Add in your garlic and ginger and mix well and continue to cook until the onion is evenly golden and the garlic and ginger are cooked.
- Add in the spices, bay leaves, and another good pinch of salt and mix well.
- Then add in your tomato paste, sugar, remaining salt, and mix well. Add 1 to 2 tablespoons of water to help the tomato paste mix in.
- Then cook until there's a sheen of oil on the tomato-onion mixture. It will take 2 to 3 minutes.
- Then add in your almond flour and coconut milk and mix in. Bring it to a boil to mix all of the spices and tomato paste into the coconut milk.
- Add in your crisped tofu. Mix gently then bring to a good simmer. Reduce heat to medium low and simmer for another 5 minutes or so.
- Taste and adjust salt and flavor then take off heat.Garnish with the reserved coconut cream drizzled all over then cilantro and pepper flakes. You can also use cashew cream for the garnish or blended-up silken tofu.
Notes
- For a soy-free version, substitute tofu with canned chickpeas and omit the crisping step.
- Roasted vegetables can be used in the sauce as a soy-free alternative to tofu.
- To omit nuts, leave out the almond flour in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Sodium | 443mg | 18% |
| Potassium | 546mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 190mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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