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Tofu Paneer

Updated: Feb 15, 2021

I use this in any Indian recipe that calls for paneer, which is a hard Indian cheese. Look for an organic, non-GMO tofu. You can use the same marinade on beans (garbanzos absorb the flavors particularly well). You also don't have to do the extra step of putting the tofu in the freezer overnight. However, it makes it hold shape much better than cutting it up straight from the package.

You can also cut the tofu into steaks rather than cubes to serve as a "fillet" along with sides or as the base for a sandwich.


- 16 oz firm or extra firm tofu

- 2 TB nutritional yeast

- 1 tsp garlic powder (or to taste)

- 1/4 tsp salt

- 1/4 tsp garam masala

- 1/4 tsp turmeric

- pinch black pepper

- 2 TB water

- oil to cook ( about 1 TB of olive or avocado)


- Put packaged tofu in freezer overnight

- put back in fridge until defrosted and ready to use

- drain tofu by pressing it down with paper towel. after the freeze and reconstitution, this should be pretty easy to manage without it crumbling

- cut tofu into size and dimension. For curries, I go for a straightforward medium cube

- mix all other ingredients besides oil in a bowl or shallow tray

- add tofu, and toss until coated

- let marinate in fridge for 20 minutes or longer (usually the time it takes me to prep the curry I am using it for)

- heat oil in pan, add tofu turn heat to medium low. cook until browned, turning over the pieces to sear evenly


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