Matar Vegan Tofu

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This Vegan Matar Tofu is a plant-based version of Matar Paneer (Pea Paneer Curry). It uses pan-fried or baked crispy tofu instead of paneer cheese which is simmered in a savory Indian sauce! Serve with flatbread for the ultimate Indian comfort food dinner. Soy-free substitute included

vegan tofu matar served in a small skillet with a side of flatbread

This quick vegan tofu and pea curry “paneer” is my vegan take on paneer pea curry. Matar Paneer (cheese curry pea paneer) used to be a popular weekend meal. It has its characteristic spices and flavors and can be prepared with a thicker or thinner sauce.

vegan curry of matar tofu sprinkled with chopped cilantro in a pan

The sauce is flavored with roasted cumin seeds, julienned fresh ginger, dried fenugreek leaves and a little thickened with besan or flour.

In the traditional version, cubes of fresh or grilled paneer are added to the sauce. I use baked tofu instead of paneer cheese. Tofu is flavored with spices and nutritional yeast to add a cheesy flavor. and with the peas, it makes an amazing paneer of vegan tofu matar.

The sauce is tomato-onion based and usually does not include a creamy component. You can add non-dairy cream or coconut milk depending on your preference.

vegan tofu matar with peas served with a side of flatbread

More Vegan Tofu Curries:

Malaysian tofu curry

Baked Tofu Curry (Makhani Easy Tofu)

Asparagus Curry with Spinach & Chickpeas-Tofu

Madras Curry Tofu Casserole

Print recipe

Matar Tofu

This Vegan Matar Tofu is a plant-based version of Matar Paneer (Pea Paneer Curry). It uses pan-fried or baked crispy tofu instead of paneer cheese which is simmered in a savory Indian sauce! Serve with flatbread for the ultimate Indian comfort food dinner. Soy-free substitute included

Preparation time15 minutes

Cooking time30 minutes

Total time45 minutes

Course: Main course

Kitchen: Indian

Keyword: indian paneer matar, indian tofu curry, vegan matar curry, tofu pea curry

Servings: 4

calories: 184calories

Author: Vegan Richa

Ingredients

For the tofu:

  • 14 ounces (400 g) firm or extra-firm tofu, pressed for at least 15 minutes, cut into cubes
  • 2 coffee spoons nutritional yeast
  • 1 teaspoon cornstarch or tapioca starch
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika

For the sauce:

  • 2 coffee spoons oil
  • 1/2 teaspoon cumin seeds
  • 1-2 bay leaves
  • 1 Chopped off chopped onion
  • 1 green chile finely chopped, I use serrano or indian
  • 2 coffee spoons ginger garlic paste or minced ginger and garlic
  • 1/2 teaspoon Turmeric
  • 2 coffee spoons ground coriander
  • 1/2 teaspoon Kashmiri chili powder or paprika
  • 2 coffee spoons Chick pea flour or plain flour
  • 1 Chopped off (262 g) Tomato puree, About 8 ounces
  • 1/2 teaspoon salt
  • 1/2 Chopped off pea fresh or frozen
  • 1/2 thumb ginger julienned
  • 1/4 teaspoon Kasuri Methi dried fenugreek leaves
  • 1 teaspoon garam masala
  • 1 – 1.5 cups (250 ml) some water

For garnish:

  • Coriander
  • Reserved julienned ginger

Instructions

  • Press and cut the tofu into cubes if you haven’t already and add it to a bowl. Add nutritional yeast, cornstarch, salt and paprika and stir well to coat.

  • Crispy the tofu: In skillet heat 2 teaspoons of oil over medium-high heat. Once hot, add the tofu and fry until golden brown on most edges and crispy. 7-8 mins. You can also cook the tofu instead of frying it. Transfer tofu to a parchment-lined baking sheet, spread evenly and bake at 400°F (205°C) for 20-25 minutes.

  • make the sauce; Heat the oil in the same skillet over medium heat. Once hot add the cumin seeds. When they become darker and fragrant, add the bay leaves, onion, green chilli, ginger and garlic and a good pinch of salt. Cook until the onion is golden. Then add the ground spices; turmeric, coriander, Kashmiri chili powder and chickpea flour, and mix.

  • Cook until the flour and spices are slightly toasted (half a minute). Add the tomato purée, salt, water, fenugreek leaves, garam masala and julienned ginger (reserve some of the julienned ginger for garnish)

  • Let the tomato mixture boil and stir in the tofu and peas. continue to simmer for 5 minutes. Add more water if needed for more sauce. Remove from fire. Taste and adjust salt and flavor.

  • Garnish with cilantro and reserved julienned ginger and serve with naan bread, flatbread or rice.Storage: refrigerate up to 3 days, freeze up to a month

Remarks

Soy free: use chickpea tofu or 1.5 cups cooked chickpeas
Oil free: Cook the tofu without oil. Dry roast the cumin seeds, then add 2-3 tablespoons of broth and the onion and sauté.
No garlic onion: Use zucchini, summer squash, opo squash or fennel instead of onion. Add a good pinch of asafetida (hint) with the cumin seeds

Nutrition

Nutritional intakes

Matar Tofu

Amount per serving

calories 184
Calories from fat 63

% Daily Value*

Large 7g11%

Saturated fat 1g6%

Sodium 510mg22%

Potassium 459mg13%

Carbohydrates 19g6%

5g fiber21%

Sugar 7g8%

Protein 13g26%

Vitamin A 728UI15%

Vitamin C 19mg23%

Calcium 160mg16%

Iron 3mg17%

*Percent Daily Values ​​are based on a 2000 calorie diet.

Ingredients:

  • firm or extra-firm tofu works best for this recipe – be sure to press it down
  • the tofu is coated with a mixture of nutritional yeast, cornstarch, salt and paprika before cooking
  • we start the sauce with a tasty base of cumin seeds and bay leaves
  • onion, chilli and ginger garlic paste are added to the oil to add flavor
  • ground spices: turmeric, ground coriander, Kashmiri chili powder, garam masala,
  • chickpea flour or plain flour is added to thicken
  • this is a tomato based sauce – use tomato puree and make sure it is unseasoned
  • peas are an essential addition to this recipe because “Matar” is peas

Advice

  • use chickpea tofu or cooked soy-free chickpeas
  • play around with the heat level and add more or less chili depending on your personal spice tolerance

ingredients for making tofu matar on a marble counter

How to prepare Matar tofu curry:

seasoned tofu cubes in a small bowl

Press and cut the tofu into cubes if you haven’t already and add it to a bowl. Add nutritional yeast, cornstarch, salt and paprika and stir well to coat.

spiced tofu cubes

In a skillet, heat 2 teaspoons of oil over medium-high heat. Once hot, add the tofu and sauté until crispy.

marinated tofu cubes fried in a pan

fried tofu cubes in a pan

You can also cook the tofu instead of frying it. Transfer tofu to a parchment-lined baking sheet, spread evenly and bake at 400ºF (205) for 20-25 minutes.

tempered cumin seeds in a saucepan

make the sauce; Heat the oil in the same skillet over medium heat. Once hot add the cumin seeds.

sautéed onions and spices in a pan with oil

When golden and fragrant, add the bay leaves, onion, green chili and ginger-garlic, and cook until the onion is golden.

minced ginger and diced onion in a sauté pan with spices

diced onions and ginger sautéed in a pan with spices

onion, spices and ginger fried in a pan

Then add the ground spices; turmeric, coriander, Kashmiri chili powder and chickpea flour, and mix.

dried ground spices in a sauté pan

flour is added to a sauté pan with ginger and onion

ginger and spices in a sauté pan

Cook until the flour and spices are slightly toasted (half a minute). Add the tomato purée, salt, water, fenugreek leaves, garam masala and julienned ginger (reserve some of the julienned ginger for garnish)

tomato paste added to a sauté pan with onions and spices

Let the tomato mixture boil and stir in the tofu and peas. continue to simmer for 5 minutes.

spicy tomato sauce simmering in a pan

Remove from fire. Taste and adjust salt and flavor.

baked tofu added to a sauté pan with spicy tomato sauce

peas added to Indian tofu curry in a sauté pan

Indian tofu curry in a skillet

Garnish with cilantro and reserved julienned ginger and serve with naan bread, flatbread or rice.

Shop: Refrigerate leftovers in a sealed container for up to 3 days. Freeze for up to a month

Indian tofu curry in a sauté pan sprinkled with cilantro

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