This is tofu? Yes it is, and it is delicious and super healthy

Indian paneer inspired golden tofu saute

Indian paneer inspired golden tofu saute

Everyone has their “go to” dishes that they prepare regularly because they enjoy them so much.  This dish definitely fits into that category for my husband and I, although our children don’t eat it because it does pack a decent amount of spiciness.  This dish is very healthy, vegetarian (vegan too!) and packed with great East Indian flavors.  Even tofu skeptics have enjoyed it because the tofu is crispy.  The recipe has been adapted from the book “This Can’t be Tofu!” and is based on Indian paneer.  However I’ve changed both the types and amounts of spice to produce more of a flavor punch.  I hope it becomes one of your regular dishes too! :)

This is tofu? Yes it is, and it is delicious and super healthy
Prep time

Cook time

Total time


Serves: 4

  • 1 brick of extra firm tofu, pressed to expel as much liquid as possible, and cut into cubes
  • 1 teaspoon cumin powder
  • pinch of tumeric
  • 1 lime, juiced
  • Kirkland Sea Salt and fresh ground Telicherry pepper
  • 3 tablespoons canola oil
  • 1 heaping teaspoon of cumin seeds
  • 1 large onion, cut into wedges
  • 1 extra large green bell pepper, cut into squares
  • 1-2 heaping tablespoons of garlic, chopped (if you like garlic, 2)
  • 2 heaping tablespoons of ginger, chopped
  • ½ teaspoon red pepper flakes (use more for a bigger kick of heat)
  • 2 heaping teaspoons ground coriander
  • 4-5 Roma tomatoes, chopped
  • 5 tablespoons cilantro, chopped
  • option: 3 cups cooked basmati rice

  1. Option – prepare 3 cups of cooked basmati rice
  2. Place the cubed tofu into a bowl and grind an even dusting of fresh pepper and salt onto the tofu. Sprinkle ½ teaspoon of cumin powder over the tofu and a pinch of tumeric.
  3. Toss the cubed tofu and re-apply a dusting of salt and fresh ground pepper. Sprinkle the remaining ½ teaspoon of cumin powder.
  4. Take half of the lime juice and pour it over the tofu and again toss.
  5. In a large fry pan over medium high heat, add and warm 1 tablespoon of canola oil. When it is hot add the tofu cubes.
  6. Saute the tofu, stirring every 2 minutes so that most sides of the tofu cubes turn a nice golden color.
  7. Scoop the tofu from the pan back into the bowl and add the remaining half of the lime juice. Toss again to coat everything and set the tofu aside.
  8. In the same fry pan, add the remaining canola oil and the heaping teaspoon of cumin seeds. Warm the oil and seeds over medium high heat.
  9. Once the oil is hot, add the onion wedges and saute them (stirring frequently) for 4 minutes, or until they begin to brown and soften
  10. Add the green bell pepper squares, stir and fry for 2 minutes.
  11. Add the garlic, ginger, coriander powder and pepper flakes and continue to saute until the bell pepper has softened
  12. Season to taste with salt (anywhere from ½ teaspoon to 1 teaspoon)
  13. Continue to fry for a couple of minutes longer, but keep a close eye on the garlic to ensure it is not burning. If it is getting too hot add a couple tablespoons of water.
  14. Add the chopped tomatoes and the tofu and cook for several more minutes until the tomatoes begin to release their water and the tofu is heated through.
  15. Serve the tofu saute topped with fresh chopped cilantro on a bed of basmati rice