Methi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/Greens in Creamy Sauce Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Entree
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

Tofu:

  • 12 oz firm Tofu
  • 1 tsp oil
  • 2 tbsp cornstarch
  • 1 tsp garam masala
  • 1 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Methi Malai Sauce:

  • 1 tsp oil
  • 1/4 tsp cumin seeds
  • 2 cloves
  • 2 inch cinnamon stick (or add a heaping 1/4 tsp ground cinnamon later with the garam masala)
  • 1 medium onion (finely chopped)
  • 5 cloves of garlic (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 hot green chile (chopped)
  • 1/3 cup tomato puree (or puree 1/2 heaping cup chopped tomato with a tbsp of water)
  • 1/4 cup raw cashews (soaked in warm water for 15 minutes)
  • 1 cup water (or non dairy milk)
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp or more cayenne
  • 1 cup fresh Fenugreek (methi leaves, just the leaves washed and drained, or 2 cups chopped greens + 2 to 3 tsp dried fenugreek leaves (kasuri methi))
  • 3/4 tsp salt or more to taste
  • 1/2 tsp sugar or more to taste

Method

  1. Press the tofu for 10 minutes to remove excess moisture, then cube into small even pieces.
  2. Toss pressed tofu in oil. Mix the spices and starch and a small bowl, then add to tofu. Toss untill well coated. Bake on parchment lined sheet or greased baking dish at 400 degrees F / 200ºc for 15 to 20 minutes

Malai Sauce:

  1. Heat oil in a skillet over medium heat. When hot add cumin, cloves and cinnamon and let them cook until cumin seeds change color.
  2. Add onion, garlic, ginger and chile and cook until translucent. Add pureed tomato and cook for 3 to 4 minutes.
  3. Meanwhile, blend the cashews with water until smooth (or use premade cashew cream and add some non dairy milk). Or blend 1/4 cup silken tofu or non dairy yogurt + 1 tbsp flour with non dairy milk. Too many options:)
  4. Add the ground spices, greens and fenugreek leaves, salt and sugar and mix well. Cook for 2 to 3 minutes or until the greens are wilting. Add cashew milk to the pan. Bring to a boil. Taste and adjust salt, heat, spice and sweet. Add more non dairy milk if too thick.
  5. Add in the baked tofu and let it simmer for 2 minutes. Serve hot with Naan or rice or make an Indian Bowl with chutney or pickled onion, cooked grains, garam masala roasted veggies.

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.