For a vegan and protein-packed version of Dal Makhani, try substituting tofu for paneer. This recipe combines the creamy lentil and bean curry with cubes of tofu, creating a delicious and nutritious dish. The lentils and beans are cooked with onions, tomatoes, ginger, garlic, and spices, and then simmered with tofu until it absorbs the flavors of the curry. The tofu adds a satisfying texture and a boost of protein to the dish. Serve this Dal Makhani with Tofu with rice or naan bread for a wholesome and filling meal.
