Kadhai Tofu Recipe

Kadhai Tofu Sabji Recipe for Vegan

Kadhai Tofu Sabji is a very popular Indian dish loved by almost everyone and I am no different. This dish is full of flavours, textures, color and it doesn’t really take too much effort to make (perfect for a weekday dinner recipe). There are actually two ways to make this, either you make it the simple and healthy way – that is you use tofu instead of paneer, skip the cream or you make this dish the classic way- use panner instead of tofu, use ghee instead of the vegetable oil and cream for a creamier curry.

What Ingredients Do You Need To Make This Kadhai Tofu Recipe

Tofu

Tofu is a soy product that can also be made at home. The list is endless because soy products are frequently modified and can prepare tofu in various ways, tofu scramble, tofu nuggets, cheesecake, tofu wings, and so on. Tofu is the healthiest way to consume soy because it is fermented and contains fewer anti-nutrients. Tofu is a significant source of protein, especially for vegetarians and vegans.

Green Capsicum

An interesting fact about capsicum is that it is commonly thought of as a vegetable, but they are technically a type of fruit. These are highly nutritious and a great addition to your diet. It includes numerous amounts of minerals and vitamins. They’re high in fibre and have a low carbohydrate content. Green capsicums are highly good for your gut health, and it contains health-benefiting plant compounds.

Masala Powder

Nothing compares to the soothing flavours offered by authentic Indian masala powder. This spice blend is quite warming and aromatic, and it’s popular in Indian cooking. Garam masala is a popular Indian spice blend used to flavour soups, stews, curries, biryanis, and other Indian meals. It is one of a kind and a mix of sweet, warm, and earthy. It Helps boosts metabolism.

Ingredients:

• Tofu or Paneer:  1 Packet (200 grams approx)
• Onion: 3 Chopped
• Garlic and Ginger Paste: 1 tablespoon
• Diced Green Capsicum: 1
• Diced Onion: 1
• Tomato: 2 medium
• Turmeric Powder: 1/2 tsp
• Coriander Seeds: 1/2 tsp
• Sugar: 1/2 tsp (optional)
• Lemon Juice: 1 tsp
• Kashmiri Chili Powder/ Paprika Powder: 1/2 tablespoon
• Salt to taste
• Dry Fenugreek Leaves or Kasoori Methi: 1 tablespoon
• Fresh Cream:  2 tablespoons (optional) (if you like you could use any vegan cream)
• Vegetable oil of your choice

For Masala Powder:

• Coriander seeds: 1/2 tablespoon
• Cumin seeds: 1.2 teaspoon
• Cardamom: 2
• Cloves: 2 (Optional)
• Dry red chilli whole: 1 or you can use hot paprika powder
• Peppercorns: 4-5

How to make Kadhai Tofu Sabji Recipe

1. In a pan, take 2 tsp oil and cook diced capsicum and onion. Do not cook them all the way, just till they turn brown on the edges. Remove from the pan. Set it aside.
2. Marinate the tofu/paneer: sprinkle 1/2 tsp salt, paprika powder a pinch, half a lemon juice. Mix well.
3. Pan-fry the marinated tofu/paneer until they turn brown.
4. Make the masala powder: dry roast the spices on a pan or tawa on low flame till they turn golden brown. DO NOT BURN THE SPICES. Let them cool down, grind them into powder. Set it aside.
5. In a pan, add some oil, fry the onions till they turn golden brown. Add in the ginger-garlic paste, cook for 2-3 minutes. Add in the chopped tomatoes. Cook till the tomatoes have wilted. Turn off the heat. Let this mixture cool down. After it has cooled down properly, grind it into a paste.
6. Again in a pan, pour some oil (2 tsp approx), add the coriander seeds (the distinct flavor of this dish comes from the coriander seeds so this is an important ingredient make sure you add the seeds), add in the paste you just made, add some salt, turmeric powder. Let this cook on medium heat for 3-4 minutes.
7. Time to add the masala powder you made. The paprika powder/Kashmiri chili powder. Mix in well with the paste and let this cook on low heat for 5-6 minutes or until you see oil separating from the masala.
8. Add the pan-fried tofu/paneer. Mix everything properly.
9. Add in a cup of water to this. Mix well. Cover the pan and let this cook for 3-4 minutes.
10. Time to add cream or vegan cream. Mix well. Mix everything well.
11. Now add the diced capsicum and onion.
12. Add the fenugreek leaves. Mix well. It is ready to be served.

Serve Kadhai Tofu Sabji with Menthi Paratha, Dal Palak and Sprout & Onion Salad for a wholesome lunch.

We all know that kadhai paneer is a popular and typical Indian dish. It has the perfect balance of sweetness, sourness, and heat, thanks to the masala powder. Even though I used tofu in this recipe, it can be used in a variety of Indian dishes. This tofu version is flavour-packed and delightful. I’m sure you will enjoy the process of cooking and while having it. Do try this recipe out and let me know what do you think about it in the comment section.

If you like this recipe, you can also try other Tofu recipes such as

Palak Tofu Recipe

Thai Pineapple and Tofu Fried Recipe

Tofu and Chickpeas Recipe

Kadhai Tofu Recipe

Recipe by KhushbooCuisine: North Indian

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

We all know that Kadhai Tofu is a popular and typical Indian dish. It has the perfect balance of sweetness, sourness, and heat, thanks to the masala powder. Even though I used tofu in this recipe, it can be used in a variety of Indian dishes.

Ingredients

• Tofu or Paneer:  1 Packet (200 grams approx)

• Onion: 3 Chopped

• Garlic and Ginger Paste: 1 tablespoon

• Diced Green Capsicum: 1

• Diced Onion: 1

• Tomato: 2 medium

• Turmeric Powder: 1/2 tsp

• Coriander Seeds: 1/2 tsp

• Sugar: 1/2 tsp (optional)

• Lemon Juice: 1 tsp

• Kashmiri Chili Powder/ Paprika Powder: 1/2 tablespoon

• Salt to taste

• Dry Fenugreek Leaves or Kasoori Methi: 1 tablespoon

• Fresh Cream:  2 tablespoons (optional) (if you like you could use any vegan cream)

• Vegetable oil of your choice

• For Masala Powder

• Coriander seeds: 1/2 tablespoon

• Cumin seeds: 1.2 teaspoon

• Cardamom: 2

• Cloves: 2 (Optional)

• Dry red chili whole: 1 or you can use hot paprika powder

• Peppercorns: 4-5

Directions

• In a pan, take 2 tsp oil and cook diced capsicum and onion. Do not cook them all the way, just till they turn brown on the edges. Remove from the pan. Set it aside.
• Marinate the tofu/paneer: sprinkle 1/2 tsp salt, paprika powder a pinch, half a lemon juice. Mix well.
• Pan-fry the marinated tofu/paneer until they turn brown.
• Make the masala powder: dry roast the spices on a pan or tawa on low flame till they turn golden brown. DO NOT BURN THE SPICES. Let them cool down, grind them into powder. Set it aside.
• In a pan, add some oil, fry the onions till they turn golden brown. Add in the ginger-garlic paste, cook for 2-3 minutes. Add in the chopped tomatoes. Cook till the tomatoes have wilted. Turn off the heat. Let this mixture cool down. After it has cooled down properly, grind it into a paste.
• Again in a pan, pour some oil (2 tsp approx), add the coriander seeds (the distinct flavor of this dish comes from the coriander seeds so this is an important ingredient make sure you add the seeds), add in the paste you just made, add some salt, turmeric powder. Let this cook on medium heat for 3-4 minutes.
• Time to add the masala powder you made. The paprika powder/Kashmiri chili powder. Mix in well with the paste and let this cook on low heat for 5-6 minutes or until you see oil separating from the masala.
• Add the pan-fried tofu/paneer. Mix everything properly.
• Add in a cup of water to this. Mix well. Cover the pan and let this cook for 3-4 minutes.
• Time to add cream or vegan cream. Mix well. Mix everything well.
• Now add the diced capsicum and onion.
• Add the fenugreek leaves. Mix well. It is ready to be served.