Vegan Matar Tofu

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This vegan matar tofu is a plant-based spin on matar paneer (pea paneer curry). It uses crispy pan-fried or baked tofu instead of paneer paneer that is simmered in a flavorful Indian sauce! Serve with flatbread for the ultimate Indian comfort dinner. Soyfree option included

Vegan matar tofu is served in a small skillet with a side of flatbread

This quick vegan tofu “cheese” and pea curry is the vegan version of my cheese pea curry. Matar paneer (curried pea paneer paneer) was a popular weekend dish. It has signature spices and flavors and can be made with thick or thin sauces.

Vegan tofu matar curry in a wok sprinkled with chopped cilantro

The sauce is flavored with toasted cumin seeds, some fresh julienned ginger, dry fenugreek leaves and slightly thickened with gram flour or flour.

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

The sauce is onion tomato based and usually does not include a creamy ingredient. You can add some non dairy cream or coconut milk as per preference.

Vegan Mata Tofu with Peas served with a side of flatbread

More Vegan Tofu Curries:

Malaysian Tofu Curry

Baked Tofu Curry (Easy Tofu Makhani)

Asparagus curry & chickpea-tofu with spinach

Madras Curry Tofu Casserole

Print recipe

Mother’s Tofu

This vegan matar tofu is a plant-based spin on matar paneer (pea paneer curry). It uses crispy pan-fried or baked tofu instead of paneer paneer that is simmered in a flavorful Indian sauce! Serve with flatbread for the ultimate Indian comfort dinner. Soyfree option included

Q. Time15 minutes

cooking time30 minutes

total time45 minutes

Course: Main proceedings

Recipe: Indian

Keywords: Indian Matar Paneer, Indian Tofu Curry, Matar Curry Vegan, Tofu Pea Curry

Serving: 4

Calories: 184kcal

Author: Vegan Richa

Materials

For the tofu:

  • 14 oz (400 g) firm or extra-firm tofu, Pressed for at least 15 minutes, cubed
  • 2 teaspoon Nutritional Scream
  • 1 teaspoon Cornstarch or tapioca starch
  • 1/4 teaspoon salt
  • 1/2 teaspoon Paprika

For the sauce:

  • 2 teaspoon the oil
  • 1/2 teaspoon cumin seeds
  • 1-2 bay leaf
  • 1 the cup chopped onion
  • 1 green chillies Finely chopped, I use Serrano or Indian
  • 2 teaspoon Ginger garlic batter or minced ginger and garlic
  • 1/2 teaspoon yellow
  • 2 teaspoon ground coriander
  • 1/2 teaspoon Kashmiri chili powder or paprika
  • 2 teaspoon Chickpea flour or regular flour
  • 1 the cup (262 g) tomato puree, About 8 oz
  • 1/2 teaspoon salt
  • 1/2 the cup the pea fresh or frozen
  • 1/2 inch ginger julienned
  • 1/4 teaspoon Kasuri Methi Dry fenugreek leaves
  • 1 teaspoon garam masala
  • 1 – 1.5 the cup (250 Milli) of water

For the garnish:

  • cilantro
  • Preserved ginger

instructions

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

  • Crisp the tofu: IHeat 2 teaspoons oil in a wok over medium-high heat. Once hot, add the tofu and panfry until golden and crisp on most edges. 7-8 minutes You can bake the tofu instead of frying it. Transfer the tofu to a parchment-lined baking sheet, spread it evenly, and bake at 400ºF (205C) for 20-25 minutes.

  • Make the sauce; Heat oil in the same pan on medium heat. When hot add cumin seeds. When it becomes dark in color and fragrant, add bay leaves, onion, green chillies, ginger-garlic and a pinch of salt. Cook till the onion turns golden. Then add the ground spices; Add turmeric, coriander, Kashmiri chili powder, and gram flour, and mix.

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

  • Bring the tomato mixture to a boil and stir in the tofu and peas. Continue to simmer for 5 minutes. Add more water if needed for saucy. Remove from heat. Taste and adjust the salt and flavor.

  • Garnish with cilantro and reserved julienned ginger and serve with some naan, flatbread or rice.Store: Refrigerate for up to 3 days, refrigerate for up to one month

Comment

sowfree: Use chickpea tofu or 1.5 cups of cooked chickpeas
oil free: Bake tofu without oil. Dry toast the cumin seeds, then add 2-3 spoons of broth and onion and fry.
No onion garlic: Use zucchini, summer squash, opo squash or fennel instead of onion. Add a pinch of hing (hint) along with cumin

nutrition

nutrients

Mother’s Tofu

No. per job

calories 184
63 calories from fat

% Daily Value*

thick 7 grams11%

1 gram of saturated fat6%

Sodium 510 mg22%

potassium 459 mg13%

carbohydrates 19 grams6%

5 grams of fiber21%

7 grams of sugar8%

protein 13 grams26%

Vitamin A 728IU15%

Vitamin C 19 mg23%

calcium 160 mg16%

iron 3 mg17%

* Percent Daily Value is based on a 2000 calorie diet.

Materials:

  • Firm or extra firm tofu works best for this recipe – make sure to press it
  • We coat the tofu with a mixture of nutritional yeast, cornstarch, salt and paprika before baking.
  • We start the sauce with a savory base of cumin seeds and bay leaves
  • Oil is added to add onion, chili, and ginger garlic paste flavor
  • Spices: Turmeric, Coriander, Kashmiri Chilli Powder, Garam Masala,
  • Chickpea flour or regular flour is added for thickening
  • It’s a tomato-based sauce – use tomato puree and make sure it’s unseasoned
  • Peas are a must-have addition to this recipe because the “mother” is peas

advice

  • Use soy-free chickpea tofu or cooked chickpeas
  • Play with the heat levels and add more or less chilies according to your personal spice tolerance

Mater tofu ingredients on a marble countertop

How to make Matar Tofu Curry:

Seasoned tofu cubes in a small bowl

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

Tofu cubes with spices

Heat 2 teaspoons oil in a wok over medium-high heat. Once hot, add the tofu and panfry until crispy.

Fry marinated cubes of tofu in a pan

Pan fried tofu cubes

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

Tempering cumin seeds in a pan

Make the sauce; Heat oil in the same pan on medium heat. When hot add cumin seeds.

Fry onions and spices in a pan with oil

When golden and fragrant, add bay leaves, onions, green chillies and ginger-garlic and cook till onions turn golden.

Mince ginger and chopped onion in a wok with spices

Saute onions and ginger in a pan with spices

Fry onions, spices and ginger in a pan

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

Dry spices in a pan

Adding flour to a wok with ginger and onion

Ginger and spices in a sauteein pan

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

Tomato paste is added to a sauteein pan with onions and spices

Bring the tomato mixture to a boil and stir in the tofu and peas. Continue to simmer for 5 minutes.

Boil spicy tomato sauce in a pan

Remove from heat. Taste and adjust the salt and flavor.

Baked tofu is added to a sauté pan with spicy tomato sauce

Adding peas to Indian tofu curry in a wok

Indian tofu curry in a sauteein pan

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

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

Indian tofu curry in a wok sprinkled with coriander leaves

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