The tofu in this recipe acts as a delicious, cheap, nutritious, vegan substitute for paneer and does a damn fine job at it. Paneer is an Indian fresh cheese that is delicate and mild in flavor- it adds richness and density to traditional dishes. No doubt that its tasty and serves a purpose but here it is seamlessly replaced- you have my word that it will not be missed. I used tofu alongside red lentils and a myriad of spices, making a gorgeously seasoned Indian dish. Eat it atop rice or accompanied with warm naan bread. Its beautifully simple & quick to put together- the result being an entree that is surprisingly so very good. As soon as I had a bite I knew that this was something that I would be preparing time and time again. I paired it with a cool cucumber & avocado salad and garnished the whole thing with fresh cilantro.

Ingredients

Directions

1. In heavy saucepan, over medium heat, saute onion & garlic in 1 Tbsp oil.  Stir until golden then add the ginger, stir 1 minute more. Add the lentils & broth, gently allow to boil uncovered until the lentils fall apart and the liquid is reduced to a saucy, thick consistency (this could vary anywhere from 20-30 minutes).
2. While lentils are boiling- heat up a little bit of oil in a skillet over medium heat. Add the cubes of tofu and cook them evenly until all sides are golden, careful not to break them apart and keep them in cube form. Place the tofu cubes aside on a plate.
3. Using the same skillet used for the tofu, heat the remaining 1 Tbsp of oil. Throw in the cumin seeds and fenugreek, stir for 1 minute (they should turn a shade darker). Add the garam masala, curry powder, cayenne and salt. Cook, stirring until fragrant (just 15-30 seconds).
4. Pour the hot spices into the lentils, stir in combining them well. Next, gently fold in the tofu cubes. Let it stand, covered for 5 minutes. Salt & pepper to taste, garnish with fresh cilantro.