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Copyright © 2025 Foodies Only
6 Min
21/11/2025
Switching to a vegan lifestyle might mean saying goodbye to your favourite paneer, but you don’t have to bid adieu to the dishes where it was the star ingredient. From protein-packed tofu, tempeh, to chewy seitan and soya chunks, there are plenty of delicious, dairy-free options available in India. Whether you prefer store-bought vegan cheese alternatives or want to make your own nut-based ‘paneer’, this guide breaks it all down.
Plant-based, dairy-free eating doesn’t have to be a struggle when you’ve got the right substitutes on hand, and no, that does not just include protein powders. One of the biggest hurdles for most new vegans in India is figuring out what to do when a recipe calls for paneer. The texture and taste of paneer, from its softness to its milky, melt-in-mouth nature, is deeply tied to comfort food culture. But you don’t have to give it up. The vegan world offers plenty of alternatives that can step right into paneer’s shoes, from tofu and tempeh to homemade nut-based paneer.
It’s a completely vegan product made by curdling soy milk and pressing it into blocks, giving it a soft, creamy texture similar to paneer but entirely dairy-free. East Asia has been consuming it for decades. It’s the best vegan substitute for paneer because it absorbs spices and sauces well, just like its dairy counterpart, while holding its shape in curries and stir-fries. Tofu comes in several varieties – silken, soft, firm, and extra-firm, each suited to different dishes. Silken tofu works well in smooth gravies and desserts, while firm or extra-firm tofu performs best in curries, grilled dishes, and tikkas.
Tempeh is another great vegan substitute. It’s of Indonesian origin and is made from fermented whole soybeans that are bound into a firm block. It is loved for its nutty flavour and chewy texture. The fermentation process uses a mould called Rhizopus, which breaks down the soybeans into a more digestible form and binds the whole thing with a mycelium network (visible in sliced tempeh). It is readily found in online e-commerce stores as well as speciality stores. Tempeh’s dense nature makes it an excellent stand-in for paneer dishes like tikkas, kebabs, or dry sabzis.
Seitan is a plant-based protein made from wheat gluten, naturally vegan and high in protein. You might not readily find this in stores. However, you can just find the wheat gluten in powder form and make your own block of seitan! Just like how you’d make dough, you need to mix it with water and spices, then steam or boil until a firm texture is formed. Finally, slice into cubes. It should be dense, with a chewy texture resembling firm meat or paneer cubes. Because it holds its shape even in thick gravies and can be seasoned easily, seitan works especially well in spicy recipes where the texture is important.
Inherently, halloumi is not vegan, being made from goat and sheep milk, but there are alternatives available online. Though expensive than regular halloumi, vegan halloumi varieties are made from soy, coconut oil, or nut-based milk, which imitate its chewy texture and ability to grill or fry without melting. These vegan versions can replace paneer in recipes where you want a firm, golden crust and a squeaky, satisfying chew, making them ideal for skewers, wraps, or shallow-fried dishes.
Soya chunks (or textured vegetable protein) are a staple in most Indian homes, especially when meat and paneer are not in sight. It’s fully vegan and made from defatted soy flour. They’re lightweight when dry but become spongy and firm once soaked, offering a satisfying, protein-rich joy similar to the denseness of paneer cubes in curries. While they don’t have paneer’s creamy texture, they absorb spices and sauces well, making them an inexpensive and accessible plant-based option for everyday cooking.
Some parts of the world already sell these under the term of ‘veganeer’, while others market it as a plant-based cottage cheese, made from almond milk, almonds, and even cashews. But you can avoid buying these by making your own batch. It is typically made by soaking nuts like cashews or almonds, blending them into a smooth cream, and then setting the mixture using a coagulant or thickener such as agar-agar, cornstarch, or even a bit of lemon juice. The resulting block mimics the mild, creamy texture of dairy paneer and can be cubed or sliced for use in the typical paneer dishes.
The flavour of this nut-block can be subtly enhanced with a pinch of salt, kala namak, or nutritional yeast. The firmness of this block can be adjusted by controlling the liquid content. All you need to do is add a heavy object that continually presses down on the nut block during chilling (a light press down is ample), for around 4-6 hours, for the block to hold its shape and be used in curries.
The shift toward plant-based eating isn’t just a global trend; it’s growing fast right here in India. With local access to tofu, tempeh, seitan, and affordable soya products, it’s easier than ever to cook your favourite curries minus the dairy. And for those who love to experiment, homemade vegan paneer gives complete control over how you want it to turn out, from its texture, flavour, and nutrition.