Vegan Paneer Lababdar with Tofu
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 3/4 tsp 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
Preparation
Press the tofu if you haven't 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 for 5 to 7 minutes, stirring 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 minutes.
Cool slightly and then blend.
Heat 1 tsp oil in a skillet.
Add bay leaves, onion and a pinch of salt.
Cook until onion is mostly golden.
Add the spices and mix in.
Add the blended tomato mixture and cook for 10 minutes or until it thickens a bit and develops a shine.
Add water, green chilies, salt and sugar and mix in.
Add the pan-fried tofu and mix in and bring to a boil.
Simmer for 2 minutes.
Taste and adjust salt and flavor.
Add half of the fenugreek leaves and mix in.
Take off heat and let sit for 5 minutes.
Garnish with garam masala and remaining fenugreek and cilantro.
For events, mix in a tablespoon of vegan butter and dress with cashew cream or vegan cream for restaurant-style flavor.
Serve with flatbreads, rice or naan.
