Spring is the perfect time for a brunch gathering—Easter, Mother’s Day, Graduations, Father’s Day, and frankly, just because it’s spring! You could also serve this at Passover since paneer is generally considered kosher. If you can get a certified Kosher paneer, obviously use that.

Celebrating the end of cold weather and the beginning of warmer weather is the perfect time to reconnect with friends and family and enjoy lots of yummy spring-like dishes. This Chili Paneer Lettuce Boat recipe is quick, easy, and super delicious. It can be made in spring or summer for brunch, as a light and refreshing appetizer, or as a salad course for a sit-down dinner party.

The recipe calls for paneer, a soft block of Indian cheese similar to cream cheese but firmer. You can make it yourself or buy it from an Indian or specialty grocery store. To make a vegan version, just substitute super-firm tofu. Here’s how to make this healthy lettuce boat that also provides a good amount of protein. 

Note: I recommend using organic ingredients whenever possible.

Chili Paneer Lettuce Boats

You will need: 
6 to 8 leaves of romaine lettuce, washed and patted dry

Filling:
8 oz paneer or super-firm tofu, cubed
1 red or yellow pepper, finely chopped
2 -3 spring onions (green onions), including both white and green sections, chopped
⅛ teaspoon of asafoetida (an onion/onion substitute commonly called hing, available at Indian grocery stores), optional
1 teaspoon ginger puree (may also use finely minced ginger)
Avocado oil

Sauce:
1 medium tomato, seeded and minced, or two tablespoons tomato puree
2 tablespoons coconut aminos or Bragg’s aminos or low sodium soy sauce
1 tablespoon chili garlic sauce
1 teaspoon rice vinegar
2 drops of agave nectar

Let’s begin with the sauce so the flavors can begin to merge. Whisk together all five ingredients and set aside.

1. Coat a wok or large frying pan with avocado oil and set the stovetop temperature to medium-high to high, being careful not to let the oil smoke. 

2. Toss in red pepper, spring onions, and optional hing, stir fry for one to two minutes. 

3. Add the paneer or tofu, tossing regularly until all ingredients are golden. Paneer may become a little melty and requires less tossing. Tofu, on the other hand, can be tossed and stirred without breaking down too much. 

4. Add the ginger puree and continue to toss or lightly stir for another minute or two. 

5. Remove from heat. 

6. Arrange the romaine leaves in a circle on a large platter or one or two on individual salad plates. 

7. Spoon a little bit of filling on each leaf, and they will be ready to serve! 

8. If your guests won’t arrive right away, keep the lettuce refrigerated and the paneer filling covered at room temperature. 

Enjoy!