Tofu Peanut Bhel
This Tofu Peanut Bhel is a flavorful Indian chaat with crispy tofu, roasted peanuts, fresh vegetables, and sweet and tangy chutneys in every bite.
Servings: 4 servings
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.
Nutrition
Calories: 320kcal | Carbohydrates: 27g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Sodium: 598mg | Potassium: 548mg | Fiber: 5g | Sugar: 9g | Vitamin A: 774IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 3mg