Chili Tofu Paneer

Serves: 4 This vegan take on chilli paneer is made with tofu that's baked and then pan seared with peppers and onions and covered in a spicy tomato sauce.

Photo by Mishell R.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. extra firm tofu, drained and pressed for at least 15 minutes

  • 2

    tbsp. lemon juice

  • 1/2

    cup tomato paste

  • 1/4

    cup apple cider vinegar

  • 1/4

    cup agave or maple syrup

  • 1/4

    cup soy sauce or tamari

  • 1

    garlic clove, minced

  • 2

    tsp. Asian chili paste (or to taste)

  • 1

    tsp. cayenne pepper (or to taste)

  • 2

    tbsp. vegetable oil

  • 1

    green bell pepper, sliced into strips

  • 1

    onion, sliced and separated into strips

  • 1/4

    cup chopped fresh cilantro

  • 2

    scallions, chopped

Directions

1.Preheat oven to 400°. Line a baking sheet with parchment. 2.Cut tofu into little rectangles of about ½ inch thick, ½ inch wide and 1 inch long. Or just cut it into your favorite shapes. Arrange on parchment lined baking sheet. Brush with half of lemon juice. 3.Bake 10 minutes, carefully turn, brush with remaining lemon juice and bake another 10 minutes. 4.While tofu bakes, whisk tomato paste, vinegar, agave or maple syrup, soy sauce or tamari, garlic, chili paste and cayenne together in a small bowl. 5.When tofu is finished baking, coat a large skillet with oil and place over high heat. Add tofu in a single layer. Cook about 1 minute, until browned in spots, flip and cook another minute. Be careful, as oil could spatter! Remove from skillet and transfer to a plate. 6.Add pepper and onion to skillet. Stir fry for about 3 minutes, until tender-crisp. 7.Add tofu back into skillet, along with sauce (again, watch for spattering). Cook about 30 seconds, just until sauce thickens a bit. 8.Remove from heat and divide onto plates. Top with cilantro and scallions. Serve with rice or naan.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: