How to substitute paneer in recipes for cheaper protein?

Question

How can you substitute paneer in recipes for a cheaper protein? Discover affordable plant-based alternatives that work well in Indian curries.

Answer 1

Tofu, especially firm or extra-firm tofu, is an excellent and more affordable substitute for paneer in most recipes. Press the tofu to remove excess water for a texture similar to paneer.

Detailed Explanation:

Paneer, a fresh cheese common in Indian cuisine, is known for its mild flavor and firm, non-melting texture. When looking for a cheaper protein substitute, tofu stands out as a versatile option. Here's a breakdown of how to effectively use tofu in place of paneer:

1. Choose the Right Tofu: Firm or extra-firm tofu works best. These varieties have a lower water content, mimicking paneer's density.
2. Press the Tofu: This is crucial. Wrap the tofu in paper towels or a clean kitchen towel and place a heavy object (like books or a cast iron pan) on top for at least 30 minutes. This removes excess water, resulting in a firmer texture that holds its shape when cooked.
3. Cut and Prepare: Cut the pressed tofu into cubes similar in size to how you would prepare paneer.
4. Marinate (Optional): While paneer readily absorbs flavors, tofu benefits from a marinade. A simple marinade of ginger, garlic, turmeric, and chili powder can add depth.
5. Cooking Methods: Tofu can be used in any recipe that calls for paneer. It can be sautéed, grilled, baked, or added to curries. Be mindful that tofu can be more delicate than paneer, so handle it gently during cooking.
6. Other Substitutes: While tofu is the best overall substitute, other options include halloumi (though often more expensive), or even chickpeas for a different texture and flavor profile.

Pro Tip:

For a paneer-like texture in dishes like Saag Paneer, crumble the pressed tofu and lightly pan-fry it before adding it to the spinach. This helps to prevent the tofu from becoming mushy and gives it a slightly browned, more appealing texture.