Dairy-Free Paneer Capsicum
Experience the irresistible flavors of **Dairy-Free Paneer Capsicum**, a vibrant and wholesome plant-based twist on the classic Indian dish. In this recipe, firm tofu takes center stage as a dairy-free alternative to paneer, beautifully sautéed to a golden perfection and paired with a trio of colorful bell peppers. Sautéed onions, juicy tomatoes, and a medley of aromatic spices like cumin, turmeric, and garam masala create a rich and flavorful masala base. This quick and healthy dish is cooked to a perfect balance—vegetables remain slightly crisp, while the tofu soaks up the fragrant spices. Ready in just 50 minutes, it's a delightful, protein-packed option that's ideal for vegan and gluten-free diets. Serve it with steamed rice or warm flatbreads for a satisfying and nutritious meal. Perfect for weeknight dinners or a flavorful addition to your plant-based recipe collection!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 large onion
- 2 medium tomato
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons cilantro
Instructions
Press the tofu to remove excess moisture. Cut it into 1-inch cubes and set aside.
Chop the red, green, and yellow bell peppers into 1-inch squares. Thinly slice the large onion and chop the tomatoes.
Heat 1 tablespoon of coconut oil in a non-stick pan over medium heat. Add the tofu cubes and sauté until they are golden brown on all sides. Remove them from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of coconut oil. Add cumin seeds and let them splutter.
Add the sliced onion and sauté until translucent. Stir in the ginger-garlic paste and sauté for another minute until fragrant.
Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala.
Add the chopped bell peppers to the pan and cook for about 5-7 minutes until they are slightly tender but still crisp.
Return the tofu to the pan and mix well with the vegetables and spices. Sprinkle garam masala over the mixture and cook for another 2 minutes, allowing the flavors to meld.
Garnish with chopped cilantro and serve hot with rice or dairy-free flatbreads.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4822 mg | 210% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 43.4 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2517 mg | 54% | |
*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.
