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Kashmiri Roasted Vegetables & Tofu Paneer with Cucumber Raita & Millet
2 or 4 Serving Dinner

Kashmiri Roasted Vegetables & Tofu Paneer

with Cucumber Raita & Millet

Tags: Gluten-Free High-Protein Chef's Choice
SERVINGS
PREP & COOK TIME
35 min
CALORIES
610
FAT
19g
CARBOHYDRATES
87g
PROTEIN
29g

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INGREDIENTS

  1. ½ cup millet
  2. 14 oz organic extra firm tofu
  3. 3 carrots
  4. 2 garlic cloves
  5. 1 oz fresh ginger
  6. 1 tbsp Kashmiri chile powder
  7. 1 tbsp tomato powder
  8. 4 oz grape tomatoes
  9. 1 cucumber
  10. 1 lemon
  11. ¼ cup vegan sour cream
  12. ¼ cup mango chutney
  13. 2 tbsp (4 tbsp) vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (coconut)
Tools: Baking sheet, Small saucepan with lid
SERVINGS
PREP & COOK TIME
35 min
CALORIES
610
FAT
19g
CARBOHYDRATES
87g
PROTEIN
29g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the millet

Preheat the oven to 425°F. Add millet to a small saucepan over medium-high heat. Toast until millet is aromatic and begins to pop, 3 to 5 minutes. Add 1 cup (2 cups) water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 17 to 20 minutes. Remove cooked millet from heat and set aside, covered.

2
Prepare the paneer & vegetables

Drain tofu and cut into cubes. Peel and roughly chop the carrots. Peel and mince the garlic and ginger. Add minced garlic, minced ginger, just 2 tsp (4 tsp) Kashmiri chile powder, tomato powder, 2 tbsp (4 tbsp) vegetable oil, 2 tbsp (4 tbsp) warm water, and ½ tsp (1 tsp) salt to a medium bowl and whisk the Kashmiri marinade. TIP: Add more Kashmiri chile powder if you prefer.

3
Roast the paneer & vegetables

Place cubed tofu, chopped carrot, and grape tomatoes on a baking sheet, add Kashmiri marinade, and toss to coat. Roast until tofu is browned in places and carrots are tender, 23 to 25 minutes.

4
Prepare the raita

Grate cucumber(s) on the largest side of a box grater. Add grated cucumber to a medium bowl. Halve and juice the lemon(s). Add just half the lemon juice, sour cream, and a pinch of salt to the cucumber. Stir the cucumber raita.

5
Serve

Drizzle remaining lemon juice over roasted tofu and vegetables. Divide cooked millet between bowls. Top with Kashmiri roasted vegetables and tofu paneer. Serve with cucumber raita and mango chutney. Tuck in!

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