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5 from 15 votes

Methi Malai "Paneer" Tofu - Tofu and Greens in Creamy Sauce

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Entree
Cuisine: Gluten-free, Indian, Vegan
Servings: 3
Author: Vegan Richa

Ingredients

Tofu:

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
US Customary - Metric

Instructions

  • Press the tofu for 10 minutes to remove excess moisture, then cube into small even pieces.
  • 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:

  • Heat oil in a skillet over medium heat. When hot add cumin, cloves and cinnamon and let them cook until cumin seeds change color.
  • Add onion, garlic, ginger and chile and cook until translucent. Add pureed tomato and cook for 3 to 4 minutes.
  • 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 :)
  • 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.
  • 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.

Video

Notes

Variation: Use chickpea tofu or chickpeas +veggies to make this soy-free. To make this nut-free, use non dairy yogurt or silken tofu.
Quick option: Skip baking the tofu, Add just pressed and cubed tofu to the sauce and simmer for 5 to 7 minutes.
Nutritional values based on one serving

Nutrition

Calories: 276kcal | Carbohydrates: 27g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Sodium: 883mg | Potassium: 542mg | Fiber: 4g | Sugar: 6g | Vitamin A: 210IU | Vitamin C: 9.2mg | Calcium: 379mg | Iron: 4.4mg