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Whenever I’m craving chaat, this Tofu Peanut Bhel is one of my go-to recipes. It has all the bold, tangy flavors I love, with sautéed tofu and roasted peanuts adding extra substance. Tossed with fresh veggies, spices, and chutneys, it’s a fun twist on classic Bhel Puri that comes together quickly.
Tofu Peanut Bhel
Chaat is a type of Indian street food that’s full of bold flavors and textures – and I love it in any form. It’s always a must-order for me at any Desi fast-food spot, especially Papdi Chaat and Dahi Puri, which are my absolute favorites.
This Tofu Peanut Bhel is my take on a classic bhel, made with sautéed tofu and dry-roasted peanuts for texture and crunch. Everything gets tossed together with fresh veggies, aromatic spices, and a mix of cilantro and tamarind chutneys for the sweet, tangy, and spicy flavor chaat is known for.
If you enjoy chaat as much as I do, you’ll also love my Bhel Puri with Chana and Quinoa Bhel – each one brings a different texture and flavor profile to the table while keeping that same bold, irresistible chaat vibe.
Nisha’s Tips
- Press Tofu – Use a tofu press to press the tofu for 30 minutes before sautéing.
- Sauté Tofu – Cube the tofu into small pieces and sauté until golden brown and crispy.
- Peanuts – Dry roast the peanuts in the same pan after the tofu is done. The leftover oil from the tofu adds extra flavor to the peanuts.
- Chop Veggies – Chop the veggies into small pieces. I love using my vegetable chopper for evenly sized cuts.
- Papad – You can make the tofu bhel ahead of time; however, add the hot papad just before serving to keep it crunchy.
Ingredients You’ll Need
- 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. Sauté the tofu until golden brown and crispy.
- Cilantro Chutney – Try my homemade Cilantro Chutney, which tastes amazing.
- Tamarind Date Chutney: I just use store-bought, which you can find in the refrigerated section at your local Desi store.
*See the recipe card below for full information on ingredients and quantities.*
Let’s Make Tofu Peanut Bhel
Press Tofu & Saute
Step 1. Press tofu to remove excess water. Cube tofu into small cubes and saute in a pan with 1 tablespoon of oil
Step 2. Sauté tofu on medium heat until golden brown – this will take about 10-12 minutes. Set aside.
Dry Roast Peanuts & Papad
Step 3. In the same pan, dry-roast the peanuts over medium heat for a few minutes, until lightly browned. Remove from the stove and set aside.
Step 4. On a tawa, dry roast papad on both sides.
Assemble – Add Tofu & Veggies
Step 5. Add the tofu to a large bowl.
Step 6. Then add the veggies – red onion, tomatoes, green bell pepper, and corn.
Add Chutneys, Spices, Papad
Step 7. Add green and tamarind chutneys, along with the spices – chat masala, Kashmiri chili powder, red chili powder, kala jeera, kala namak (pink salt), and pinch of salt (if needed).
Step 8. Then add cilantro, papad, and a squeeze of fresh lemon juice.
Add Peanuts, Sev & Toss
Step 9. Add the dry roasted peanuts, pomegranate seeds, and sev.
Step 10. Toss well and enjoy immediately.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
This post has been updated from the recipe archives with new photos and tips, first published in February 2022.
Tofu Peanut Bhel
INGREDIENTS
saute tofu
- 14 ounces organic extra-firm tofu, very small cubes
- 1 tbsp avocado oil
for tofu peanut bhel
- add sauteed tofu
- 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
- 1 tsp chat masala
- 1 tsp kala jeera, roasted cumin, or cumin powder
- 1 tsp red chili powder
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp kala namak
- pinch of salt
- 2 1/2 tbsp cilantro chutney
- 2 1/2 tbsp tamarind chutney
- 1/4 cup fresh cilantro, chopped
- 1 jeera papad
- 1-2 tbsp lemon juice
- 2 tbsp pomegranate seeds
- 1/2 cup dry roasted unsalted peanuts
- 1/4 cup sev
INSTRUCTIONS
- Prep. Press the tofu for 30 minutes to remove excess water. Once pressed, cut the tofu into small cubes and sauté in a little oil on medium heat for 10–15 minutes until golden and crispy. Remove the tofu from the pan, then in the same pan, dry roast the peanuts on medium heat until lightly browned; set aside. Chop the onions, tomatoes, and green peppers, and thaw and drain the corn. Prepare the cilantro chutney or use store-bought.
- Assemble. In a large bowl, add the sautéed tofu along with the onions, tomatoes, green peppers, and corn. Add chaat masala, red chili powder, Kashmiri red chili powder, roasted cumin powder (kala jeera), and kala namak, then mix well. Add the cilantro and tamarind chutneys and toss to combine. Then add fresh cilantro, crush the papad, and add lemon juice. Finish by adding pomegranate seeds, roasted peanuts, and sev.
So yummy and filled with so much protein! Super vegetarian friendly recipe
Thanks Vrushali. So glad you liked it. 🙂