Dairy-Free Paneer Stir Fry
Discover the perfect twist on a classic Indian-inspired dish with this vibrant Dairy-Free Paneer Stir Fry, designed for plant-based food lovers and dairy-free enthusiasts. This recipe swaps traditional paneer for golden-crisp tofu, marinated with nutritional yeast and turmeric to mimic the cheesy, creamy flavors of paneer without any dairy. Packed with colorful veggies like bell peppers, carrots, and sugar snap peas, and seasoned with soy sauce, lime juice, and garlic for a bold, tangy kick, this stir fry is a powerhouse of flavor and nutrition. Quick to prepare in under 35 minutes, it’s ideal for busy weeknights and can be served alone or over a bed of rice or quinoa for a wholesome, gluten-free meal. Garnished with fresh cilantro, this dish is a feast for the eyes and palate, perfect for anyone seeking a flavorful, dairy-free alternative to paneer stir fry.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Nutritional yeast
- 1 teaspoon Turmeric powder
- 3 tablespoons Olive oil
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 1 large Carrot, julienned
- 200 grams Sugar snap peas
- 3 cloves Garlic cloves, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by pressing the tofu to remove excess moisture, ideally using a tofu press or wrapping it in a clean kitchen towel and placing a heavy weight on top for about 15-20 minutes.
Cut the pressed tofu into cubes and place them in a mixing bowl.
Add nutritional yeast and turmeric powder to the tofu cubes. Toss gently to coat the tofu evenly, giving it a golden hue and a cheesy flavor.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat.
Add the tofu cubes to the heated skillet and cook for 5-7 minutes, turning occasionally, until they are crisp and golden brown on all sides.
Remove the tofu from the skillet and set aside on a plate.
Using the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced red and green bell peppers, julienned carrot, and sugar snap peas. Stir fry for 5-6 minutes, until the vegetables are just tender but still retain some crunch.
Return the cooked tofu to the skillet, toss with the sautéed vegetables, and stir in the soy sauce and lime juice.
Season with salt and black pepper to taste. Adjust the seasoning as needed.
Cook everything together for an additional 2-3 minutes, ensuring that all ingredients are well combined and heated through.
Garnish the stir fry with freshly chopped cilantro before serving.
Serve the dairy-free paneer stir fry hot, as a standalone dish or over a bed of rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 28.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1941 mg | 41% | |
*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.
