5 from 72 votes
Vegan Paneer Lababdar (Tofu lababdar)
Vegan Paneer Lababdar uses pressed firm tofu cubes simmered in a thick tomato-based sauce enriched with ground cashews, ginger, garlic, and warm spices like cardamom, coriander, and fenugreek. The sauce is cooked until glossy and slightly thickened, balancing subtle sweetness and heat from cayenne pepper and green chilies. This recipe provides a plant-based alternative to traditional paneer curry, with tofu absorbing the rich flavors while maintaining a tender yet firm texture, ideal for serving with flatbreads or rice.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 184
% 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.