Malai Tofu ( Vegan Malai Paneer)
Malai Tofu - a simple Indian weeknight curry with tofu in a thick spiced tomato coconut milk sauce. Serve with naan and/or rice for a delicious plant-based dinner. Soy-free option included.
Servings: 4
Ingredients
- 14 ounce firm or extra firm tofu pressed for 15 minutes and cubed
- 1/2 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 1 tsp cornstarch or tapioca starch
- 1 teaspoon oil
For the sauce:
- 1 tablespoon vegan butter or oil
- 1 1/2 cups thinly sliced onion
- 4 cloves garlic minced or 2 teaspoons paste
- 1 inch ginger minced or 2 teaspoons ginger paste
- 1/2 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cayenne
- 2 bay leaves
- a good pinch of cinnamon
- 1/4 cup tomate paste
- 1/2 teaspoon sugar
- 1/2 teaspoon salt divided
- 15 ounce can full-fat coconut milk reserve 2 to 3 tablespoons of coconut cream for garnish, or use cashew milk
- 3 tablespoons almond flour
- cilantro and pepper flakes for garnish
Instructions
- Press and cube your tofu if you haven't already then add to a bowl. Sprinkle the Garam masala, garlic powder, starch and oil and toss well to coat.
- Heat a large skillet over medium heat. Add 1 teaspoon oil then add your coated tofu and cook until it is crisped and golden on most of the edges. Remove from the pan and set aside
Make the sauce.
- Heat butter in the same skillet. Then add onion and a good pinch of salt and mix.Cook until the onions start to turn translucent.
- Add in your garlic and ginger and mix well and continue to cook until the onion is evenly golden and the garlic and ginger are cooked.
- Add in the spices, bay leaves, and another good pinch of salt and mix well.
- Then add in your tomato paste, sugar, remaining salt, and mix well. Add 1 to 2 tablespoons of water to help the tomato paste mix in.
- Then cook until there's a sheen of oil on the tomato-onion mixture. It will take 2 to 3 minutes.
- Then add in your almond flour and coconut milk and mix in. Bring it to a boil to mix all of the spices and tomato paste into the coconut milk.
- Add in your crisped tofu. Mix gently then bring to a good simmer. Reduce heat to medium low and simmer for another 5 minutes or so.
- Taste and adjust salt and flavor then take off heat.Garnish with the reserved coconut cream drizzled all over then cilantro and pepper flakes. You can also use cashew cream for the garnish or blended-up silken tofu.
Video
Notes
Soyfree: To make this without soy, use 1 can of chickpeas and skip the crisping step.
You can also use roasted vegetables in the sauce to make it soy-free.
Nut-free: omit them almond flour
Nutrition
Calories: 416kcal | Carbohydrates: 18g | Protein: 14g | Fat: 35g | Saturated Fat: 18g | Sodium: 443mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 391IU | Vitamin C: 13mg | Calcium: 190mg | Iron: 6mg