Vegan Paneer Lababdar (Tofu lababdar)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
184 kcal
-
Course
Main Course
-
Cuisine
Indian, Vegan, gluten-free
Vegan Paneer Lababdar (Tofu lababdar)
Description
Vegan Paneer Lababdar (Tofu lababdar) is a plant-based take on a creamy paneer curry, replacing paneer with firm, pressed tofu cubes pan-fried until golden. The sauce combines fresh diced tomatoes, cashew nuts, ginger, garlic, and a blend of aromatic spices including cardamom, cloves, coriander, garam masala, and fenugreek leaves. The tomato and cashew mixture is cooked and blended to create a smooth, rich base that's simmered with onions, green chilies, and the tofu cubes, allowing the tofu to soak up the flavors without losing its shape.
The dish offers a balance of mild sweetness and gentle heat, with a thick, glossy sauce coating the tofu. It relies on pan-frying tofu to develop color and texture before combining with the sauce, which is carefully spiced and sweetened to taste. This recipe suits those looking for a dairy-free curry with familiar Indian flavors.
Serve this tofu lababdar alongside rice or Indian breads to soak up the sauce. The recipe notes suggest substitutions for soy-free and nut-free versions, as well as oil-free adaptations, providing flexibility for different dietary needs.
Pressing the tofu beforehand removes excess moisture for better frying, and letting the curry rest a few minutes off heat enhances the flavor blend. Adding fenugreek leaves at the end provides a subtle bitterness typical of lababdar sauces.
Ingredients
- 14 oz tofu pressed for 15 mins and cubed, firm
Tomato mixture:
- 15 oz diced tomatoes or 3 medium
- 1/4 cup cashew nuts raw
- 1 inch ginger
- 4 cloves garlic
- 1/4 tsp ground cardamom
- 1 clove whole
Lababdar sauce:
- 1 tsp neutral cooking oil generic cooking oil
- 2 bay leaf
- 1 onion finely chopped, medium
- 1 tsp ground coriander
- 1/2 to 1 tsp garam masala , or use a mix of ground cumin and coriander
- 1/3 tsp cayenne pepper adjust to heat preference
- 1/2 tsp salt , depends on if the tomatoes are salted. I use unsalted tomatoes and 3/4tsp salt.
- 1 tsp sugar or other sweetener
- 2 green chilies , chopped or 1/4 cup thinly sliced green bell pepper
- 1 cup water
- 1 tsp fenugreek leaves or use 1/4 tsp ground mustard, dried
- garam masala for garnish
- cayenne pepper
- cilantro
Instructions
- Press the Tofu if you havent already while you prep the rest of the ingredients. Heat 1 tsp oil in a non stick or cast iron skillet. Add cubed tofu and cook until golden on most sides. 5 to 7 mins. Stir occasionally.
- Combine tomatoes, cashews, ginger, garlic and spices in a saucepan over medium heat with 1/2 cup water. Bring to a boil and cook for 10 mins. Cool slightly and then blend. I usually let it cool while I cook the next 2 steps.
- Heat 1 tsp oil in a skillet. Add bay leaves, onion and pinch of salt. Cook until onion is mostly golden.
- Add the spices and mix in. Add the blended tomato mixture and cook for 10 mins or until it thickens a bit and develops a shine.
- Add water, green chilies, salt and sugar and mix in. Add the panfried tofu and mix in and bring to a boil. Simmer for 2 mins. Taste and adjust salt, flavor. Add half of the fenugreek leaves and mix in. Take off heat and let sit for 5 mins. Garnish with garam masala and remaining fenugreek and cilantro. (for events, restaurant style flavor, mix a tbsp vegan butter in, and dress with cashew cream/vegan cream). Serve with flatbreads, rice or naan.
- Store the dish or the sauce from 5 refrigerated for upto 3 days, freeze for upto a month. To use the sauce, heat with water, chili, salt, sugar, and protein such as panfried tofu, steamed tempeh, seitan, cooked chickpeas or roasted veggies and simmer for 5 mins to 15 mins depending on the ingredient used.
Notes
- Press tofu for 15 minutes before cubing to improve texture and browning during frying.
- Substitute soy with cooked chickpeas, chickpea tofu, or roasted vegetables for a soy-free version.
- Replace cashews with coconut cream, mashed cauliflower with pepitas, silken tofu with flour, or macadamia nuts for a nut-free sauce.
- For an oil-free version, bake tofu seasoned with salt and garam masala and sauté onions in water or broth.
- Nutrition info applies to one serving excluding side dishes like rice or flatbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 423mg | 18% |
| Potassium | 305mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 172mg | 17% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
