Tofu Achari "Paneer" - Tofu & Veggies in Achari Sauce
Tofu Achari "Paneer" - Tofu & Veggies in Achari Sauce made with Indian Pickling spices. Add chickpeas or more vegetables to make soy-free. Vegan Gluten-free Recipe. Nut-free option
Servings: 3
Ingredients
Achari Masala blend:
- 1 tsp cumin seeds
- 1/4 tsp each of mustard seeds , fenugreek seeds, fennel seeds, nigella seeds (use whichever seeds you have, see notes for sub options)
- 1/2 tsp red pepper flakes
Achari Sauce:
- 8 oz tofu , pressed and cubed
- 1 tsp oil
- 1 small onion finely chopped
- 6 cloves of garlic
- 1 inch of ginger or 1 tbsp minced
- 1 hot green chile , seeds removed to reduce heat, or 1/4 of a green bell pepper
- 1 tsp coriander powder
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 2 large tomatoes or 1.5 cups canned
- 3/4 tsp salt
- 1 tsp sugar or maple
- 1/2 cup non dairy yogurt or use vegan sour cream or cashew cream made with 1/3 cup cashews blended with 1/2 cup water
- 1/2 cup water
- 2 cups vegetables such as thinly sliced bell pepper , broccoli (small florets), peas, zucchini
- 1/4 tsp nigella seeds optional for garnish, cilantro for garnish
Instructions
- Heat the spices (except red pepper flakes) on a skillet over medium heat until toasted or until fennel seeds start to change color. Mix in the pepper flakes and take off heat. Pulse once in a blender or use a mortar and pestle to break some of the spices. Reserve 1/2 tsp of the mix for garnish.
- Prep the tofu. You can use just pressed tofu, or crisped in oil for a few mins, or baked with spices like my Butter tofu.
- Heat oil in a skillet over medium heat. Add onion and a pinch of salt and cook until golden. Pulse the garlic, ginger and chile in a blender with a tbsp of water to make a paste. Add the paste to the onion skillet. Alternatively, mince them and add to the onion.
- Cook for a minute. Add the Achari spice mix(from step 1), coriander, turmeric and mix in. Cook for another minute.
- In the same blender blend the tomatoes until smooth and add to the skillet. Alternatively use chopped tomatoes.
- Cook until the tomato mixture is well roasted. Add salt, sugar and non dairy yogurt and mix in.
- Add water, tofu, veggies (except broccoli) and mix in. Cover and cook for 10 minutes. Taste and adjust salt, flavor and heat. [Add some garam masala for added flavor if needed or add 1-2 tsp mango pickle minus the mango at this point add some esp if omitting some of the spices or for some more flavor burst)]. Add broccoli and mix in. Reduce heat to medium low, Cover and cook for 3 minutes so broccoli is well steamed but not mushy. Uncover and cook for another minute to reduce sauce if needed. Take off heat.
- Garnish with the reserved achari spices, more nigella seeds (and some cayenne for additional heat) and cilantro. Serve with flatbread or with rice or grains.
Video
Notes
Fenugreek: If you have dried leaves instead of seeds, use 1/2 tsp leaves and mix into the spices with the red pepper flakes.
If you dont have nigella seeds, use 1/2 tsp onion flakes. Mix in with the warm spices when you add red pepper flakes.
To make this nut-free, use nutfree non dairy yogurt or use 1/4 cup pumpkin seeds + 2 tbsp mashed potatoes.
Nutrition is 1 of 3 serves
Nutrition
Calories: 188kcal | Carbohydrates: 19g | Protein: 14g | Fat: 6g | Sodium: 567mg | Potassium: 428mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1255IU | Vitamin C: 64.4mg | Calcium: 105mg | Iron: 1.5mg