Dairy-Free Paneer Bhurji
Discover the irresistible flavor of Dairy-Free Paneer Bhurji, a plant-based twist on the classic Indian dish made with protein-packed tofu instead of paneer. Perfect for those seeking vegan or lactose-free options, this recipe combines crumbled tofu with a fragrant blend of cumin seeds, sautéed onions, fresh tomato, and bold spices like turmeric, garam masala, and red chili powder. A hint of tangy lemon juice and fresh cilantro adds a refreshing finish, while crunchy bell pepper provides texture in every bite. Ready in just 30 minutes, this quick and wholesome dish is ideal for busy weeknight dinners, and it pairs beautifully with flatbreads, rice, or even wraps. Whether you're catering to dietary restrictions or simply exploring new ways to enjoy Indian flavors, Dairy-Free Paneer Bhurji is a sure crowd-pleaser!
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Recipe Information
Ingredients
- 300 grams firm tofu
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 medium, finely chopped onion
- 1 finely chopped green chili
- 1 teaspoon ginger garlic paste
- 1 large, chopped tomato
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.75 teaspoon salt
- 0.5 diced bell pepper
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
Start by draining the tofu and squeezing out excess water. Use a clean kitchen towel or paper towels to press the tofu until it's relatively dry. Crumble the tofu using your hands into a bowl and set aside.
Heat olive oil in a large non-stick pan over medium heat. Once the oil is hot, add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the finely chopped onion and green chili to the pan. Sauté the onions for about 3-4 minutes until they become translucent.
Add ginger garlic paste and continue to sauté for another minute until the raw smell disappears.
Add the chopped tomato to the mixture and cook for about 2 minutes until it softens.
Stir in the turmeric powder, red chili powder, garam masala, and salt. Mix well for about a minute ensuring the spices are well integrated with the mixture.
Add the crumbled tofu to the pan and mix thoroughly with the spice onion-tomato mixture. Cook for about 5-6 minutes, stirring occasionally.
Add the diced bell pepper and cook for an additional 3 minutes until the peppers are tender but still slightly crunchy.
Turn off the heat and sprinkle the fresh chopped cilantro and lemon juice over the tofu mix. Toss gently to combine.
Serve the Dairy-Free Paneer Bhurji hot with a side of warm flatbread, rice, or use it as a filling for wraps.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 15.5 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2160 mg | 166% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
