Kadai "Paneer" Tofu & Peppers. Kadhai Tofu in spiced tomato sauce. Shimla Mirch/ Capsicum, Broccoli and Crisped Hemp Tofu in an easy blender tomato almond sauce makes a great entree for Diwali. Vegan Gluten-free Soy-free Cashew-free Recipe.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 60 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 2 tsp organic canola or safflower oil
  • 1/4 cup chopped red onion
  • 1 green chile (chopped)
  • 3/4 cup thinly sliced red bell pepper (1/2 red bell pepper)
  • 1 cup thinly sliced green bell pepper (1 medium green pepper)
  • 1.5 cups cubed hemp tofu or Steamed tempeh (or pressed and cubed firm tofu)
  • 1 to 1.5 tsp garam masala
  • 3 cloves garlic minced
  • 1/2 inch ginger minced
  • 1 cup small broccoli florets (1 to 1.5 inch size)
  • 1.5 cups chopped tomato (2 medium)
  • 3 Tbsp overnight soaked almonds (or almond pulp - leftover after making almond milk)
  • 1 tsp coriander seeds
  • 1/2 tsp red pepper flakes or to taste
  • 1/2 tsp paprika
  • 1/2 cup water
  • 3/4 tsp or more salt
  • 1/2 tsp dried fenugreek leaves
  • cilantro for garnish

Method

  1. In a large skillet, add oil and heat at medium heat. Add the onion and cook for 3 minutes. Add the chile and tofu and cook for 8 minutes or until the peppers and tofu are slightly golden. Stir occasionally. Add the peppers and continue to cook for another 2 mins.
  2. Meanwhile, blend the tomato, almonds, coriander seeds, pepper flakes, paprika, water into a smooth puree. You might need to blend a couple of 1 minute cycles and set aside.
  3. Add garam masala, garlic, ginger to the skillet and mix to coat. Add the broccoli and mix in.
  4. Add the puree to the pan and mix. Add salt, and fenugreek leaves and mix to combine. Cook covered for 20 minutes. Stir once in between
  5. Taste and adjust salt and spice. Add cayenne for heat if needed. Add nondairy milk for creamy sauce or cook longer to make a dryer dish. Cook for a few more minutes for desired consistency. Serve hot garnished with loads of fresh cilantro. Serve with flatbread or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.