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Tofu Peanut Bhel is made with sauteed tofu, dry roasted peanuts, lots of veggies, spices, and chutneys. It’s a healthier version of the classic Bhel Puri.
Tofu Peanut Bhel (vegan, gluten-free, healthy-ish)

I love Chaat, any form of chaat. It’s a must-order at any Desi fast-food along with Pav Bhaji. The best way to enjoy chaat is to split it since it’s packed with unhealthy fats and calories.

For my recipe, I made Tofu Peanut Bhel which is a healthier version of Bhel Puri.

Tofu Peanut Bhel (vegan, gluten-free, healthy-ish)

What is Tofu Peanut Bhel?

Tofu Peanut Bhel is a high protein chaat and a healthier version of Bhel Puri, and so it’s made without the fried stuff. For this recipe, I sauteed tofu and dry roasted peanuts for some crunch. Tofu and peanuts are tossed with veggies with aromatic spices along with cilantro and tamarind chutneys.

How do I make healthier Bhel Puri?

Well, swap out all the fried stuff for a healthier option such as tofu. In the past, I’ve used quinoa to make Quinoa Bhel which works really well, but for more protein, I decided to use tofu this time around.

In this recipe, I did use sev, but feel free to skip it for a reduced-calorie meal. Additionally, you may add pomegranate for some extra crunch and color.

Besides tofu, what other protein options can I add?

  • Chickpeas
  • Black Beans (kale chane)
  • Quinoa – a high protein carb. Check out my Quinoa Bhel recipe.

Can I make this recipe vegan, gluten-free?

This recipe is already vegan and gluten-free.

Tips on making Tofu Peanut Bhel:

  • Press and saute the tofu until golden brown. Make sure is slightly crispy.
  • Dry roast the peanuts.
  • Chop the veggies.
  • Make the cilantro chutney or use store-bought. I buy the Tamarind Date Chutney.
  • Assemble.

Tofu Peanut Bhel (vegan, gluten-free, healthy-ish)

Ingredients you’ll need for Tofu Peanut Bhel:

Tofu: Go for extra-firm tofu, firm if you can’t find extra-firm. Make sure you press the tofu to remove the excess water. Saute the tofu until golden brown and crispy.

Peanuts: Use unsalted peanuts which I picked up from the Desi store.

Cilantro Chutney: Homemade Cilantro Chutney always tastes the best.

Tamarind Date Chutney: I just use store-bought Tamarind Date Chutney. You can find it in the refrigerated section at your local Desi store.

Veggies: Red Onions, Tomatoes, Green Bell Pepper. Finely chop all the veggies for the best flavor.

Corn: I use frozen corn that I run until warm/hot water. Drain it before adding it to your bhel.

Lemon Juice: Freshly squeezed lemon juice.

Spices: Salt, Chat Masala, Red Chili Powder, Kala Jeera (roasted cumin) – you may use regular ground cumin as well.

Kashmiri Red Chili Powder: This will be used for garnish at the end. Kashmiri Red Chili Powder is essentially paprika – all the color without the spice.

Cilantro: Garnish with some fresh cilantro leaves.

Bhujia Sev: I just used Haldiram’s Bhujia Sev, or you can omit for a healthier option.

Tofu Peanut Bhel is:

Delicious
Nutritious
Versatile
Healthy-ish
Great Source of Protein
Vegan
Gluten-free
Tofu Peanut Bhel (vegan, gluten-free, healthy-ish)

How to make Tofu Peanut Bhel recipe step by step?

Prep

1. Begin by pressing the tofu – this will remove all the excess water. This process will take about 30 minutes.
2. In the meantime, roast the peanuts for a few minutes on medium heat until a little brown. Remove from stove and set aside.
3. Chop the onions, tomatoes, and green peppers. Run some frozen corn under warm water and drain. Set aside.
4. Go ahead and make the Cilantro Chutney (recipe on my site) or you can use store-bought.

Saute Tofu

1. Once the tofu is pressed, go ahead and slice it.
2. And now form little cubes.
3. Heat up a nonstick pan on medium heat, once hot, add oil followed by the cubed tofu.
4. Cook for about 10-15 minutes until crispy and golden-brown. Stir occasionally.

Assemble

1. Add cooked tofu to a mixing bowl.
2. Add onions, green peppers, tomatoes, and corn.
3. Now add the spices – chat masala, red chili powder, kala jeera (roasted cumin powder), and a little salt. Mix well.
4. Add tamarind and green chutneys. Mix.
5. Add peanuts and cilantro. Mix.
6. Top with sev and some more red chili powder as garnish.

Pin & Enjoy!
Tofu Peanut Bhel (vegan, gluten-free, healthy-ish)

More Tofu Recipes!

5 from 5 votes

Tofu Peanut Bhel

By: Nisha
Tofu Peanut Bhel is made with sauteed tofu, dry roasted peanuts, lots of veggies, spices, and chutneys. It's a healthier version of the classic Bhel Puri.
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients 

saute tofu

  • 14 ounces organic extra-firm tofu
  • 1 tbsp avocado oil

for tofu peanut bhel

  • 1/2 cup unsalted peanuts, roasted
  • 1/2 cup red onions, chopped
  • 1/2 cup green bell peppers, chopped
  • 1/2 cup tomatoes, chopped
  • 1/2 cup frozen corn, run under hot water
  • 2 tbsp cilantro chutney
  • 2 tbsp tamarind chutney
  • 1-2 tbsp lemon juice
  • 1 tsp chat masala
  • 1 tsp kala jeera, roasted cumin, or cumin powder
  • 1/2 tsp red chili powder
  • salt to taste

for garnish

  • 1/4 cup sev
  • Kashmiri red chili powder for color
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Instructions 

Prep

  • Begin by pressing the tofu - this will remove all the excess water. This process will take about 30 minutes.
  • In the meantime, roast the peanuts for a few minutes on medium heat until a little brown. Remove from stove and set aside.
  • Chop the onions, tomatoes, and green peppers. Run some frozen corn under warm water and drain. Set aside.
  • Go ahead and make the Cilantro Chutney (recipe on my site) or you can use store-bought.

Saute Tofu

  • Once the tofu is pressed, go ahead and slice it.
  • And now form little cubes.
  • Heat up a nonstick pan on medium heat, once hot, add oil followed by the cubed tofu.
  • Cook for about 10-15 minutes until crispy and golden-brown. Stir occasionally.

Assemble

  • Add cooked tofu to a mixing bowl.
  • Add onions, green peppers, tomatoes, and corn.
  • Now add the spices - chat masala, red chili powder, kala jeera (roasted cumin powder), and a little salt. Mix well.
  • Add tamarind and green chutneys. Mix.
  • Add peanuts and cilantro. Mix.
  • Top with sev and some more red chili powder as garnish.

Video

Nutrition

Calories: 273kcal | Carbohydrates: 17g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Sodium: 262mg | Potassium: 448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 2mg

Additional Info

Course: Appetizer, Main Course
Cuisine: Indian, Indian Street Food
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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