Vegan Paneer Lababdar with Tofu. Tofu with Luscious Tomato Cashew Ginger Sauce. Use this Delicious Indian Sauce with other proteins, chickpeas, veggies, chickpea tofu, tempeh, seitain. #VeganRicha #Paneerlababdar #Vegan #Glutenfree #Recipe Nutfree Soyfree options
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5 from 11 votes

Vegan Paneer Lababdar (Tofu lababdar)

Vegan Paneer Lababdar with Tofu. Use this Luscious Indian Tomato Cashew Ginger Lababdar Sauce w/ chickpeas, veggies, chickpea tofu, seitan. Glutenfree Tofu Lababdar Recipe. Nutfree Soyfree Oilfree options
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan
Keyword: lababdar sauce, paneer lababdar, tofu lababdar, veganlababdar
Servings: 4
Calories: 184kcal
Author: Vegan Richa

Ingredients

  • 14 oz firm tofu ,pressed for 15 mins and cubed

Tomato mixture:

  • 15 oz diced tomatoes or 3 medium
  • 1/4 cup raw cashews
  • 1 inch ginger
  • 4 cloves of garlic
  • 1/4 tsp ground cardamom
  • 1 whole clove

Lababdar sauce:

  • 1 tsp oil
  • 2 bay leaves
  • 1 medium onion , finely chopped
  • 1 tsp ground coriander
  • 1/2 to 1 tsp garam masala , or use a mix of ground cumin and coriander
  • 1/3 tsp cayenne , 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 dried fenugreek leaves (or use 1/4 tsp ground mustard)
  • garam masala, cayenne, cilantro for garnish

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

Soyfree: Use 1.5 cups cooked chickpeas, chickpea tofu or shredded seitan to make soyfree. Or use 2 cups of roasted veggies such as cauliflower, potato, zucchini etc. 
Nutfree: To sub cashews, Use 1/3 cup coconut cream, or 1/4 cup mashed cauliflower + 2 tbsp pepitas, or use 1/3 cup silken tofu + 1 tsp flour, or use macadamia nuts if those work. 
Oilfree: Toss the tofu in salt, and garam masala and bake for 20 mins then use. 
Saute the onion in 2 tbsp water or broth. 
Nutrition is for 1 serve without the flatbread/rice side. 
 
 
 
 

Nutrition

Calories: 184kcal | Carbohydrates: 15g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 423mg | Potassium: 305mg | Fiber: 3g | Sugar: 6g | Vitamin A: 185IU | Vitamin C: 16.4mg | Calcium: 172mg | Iron: 2.9mg