Here are 10 differences between tofu and paneer.

Tofu is made from coagulated soy milk, while paneer is made from curdled cow’s or buffalo milk using an acid.

Tofu comes from China and is used in East Asian cuisine, while paneer originates from the Indian subcontinent and is common in South Asian cuisine.

Tofu ranges from soft to firm, while paneer is usually firm and crumbly but can vary from soft to dense.

Tofu has a neutral flavor that absorbs other tastes, while paneer has a mild, slightly tangy flavor and also absorbs flavors well.

Tofu is high in protein and low in fat, while paneer is high in protein and fat, with more calories and significant calcium.

Tofu often needs pressing before cooking and can be stir-fried or grilled, while paneer is typically cooked directly without pressing.

Tofu is kept in water and used within a week or two, while paneer is refrigerated for a few days or frozen for longer storage.

Tofu is vegan and lactose-free, while paneer is a dairy product unsuitable for vegans or those lactose intolerant.

Tofu is used in a variety of cuisines, including Asian dishes and desserts, while paneer is mainly used in Indian curries and kebabs.

Tofu is made by coagulating soy milk and pressing the curds, while paneer is made by curdling milk with an acid and then pressing the curds.