Tofu Paneer

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). Y

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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