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    Home » Indian Curries

    Vegan Matar Tofu

    Published: Jan 15, 2023 by Richa 11 Comments

    Jump to Recipe   Print Recipe

    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 cheese which is simmered in a flavorful Indian sauce! Serve with flatbread for the ultimate Indian comfort dinner. Soyfree substitute included

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

    This quick vegan Tofu “paneer” and pea curry is my vegan version of paneer pea curry. Matar Paneer(curried pea paneer cheese)  used to be a popular weekend meal. It has its signature spices and flavors and can be made with thicker or thinner sauce.

    vegan tofu matar curry sprinkled with chopped cilantro in a skillet

    The sauce is flavored with toasted cumin seeds, some fresh julienne ginger, dried fenugreek leaves and thickened a bit with besan or flour.

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

    The sauce is onion tomato based and usually doesn’t include a creamy component. You can add in some non dairy cream or coconut milk per preference.

    vegan matar tofu with peas served with a side of flatbread

    More Vegan Tofu curries:

    Malaysian Tofu Curry

    Baked Tofu Curry (Easy Tofu Makhani)

    Asparagus Curry with Spinach & Chickpea-Tofu

    Madras Curry Tofu Casserole

    Print Recipe
    5 from 6 votes

    Matar 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 cheese which is simmered in a flavorful Indian sauce! Serve with flatbread for the ultimate Indian comfort dinner. Soyfree substitute included
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Indian
    Keyword: indian matar paneer, indian tofu curry, matar curry vegan, tofu pea curry
    Servings: 4
    Calories: 184kcal
    Author: Vegan Richa

    Ingredients

    For the tofu:

    • 14 oz (400 g) firm or extra firm tofu, pressed for at least 15 minutes, cubed
    • 2 teaspoons nutritional yeast
    • 1 teaspoon cornstarch or tapioca starch
    • 1/4 teaspoon salt
    • 1/2 teaspoon paprika

    For the sauce:

    • 2 teaspoons oil
    • 1/2 teaspoon cumin seeds
    • 1-2 bay leaves
    • 1 cup chopped onion
    • 1 green chili finely chopped, I use serrano or Indian
    • 2 teaspoons ginger garlic paste or minced ginger and garlic
    • 1/2 teaspoon turmeric
    • 2 teaspoons ground coriander
    • 1/2 teaspoon Kashmiri chili powder or paprika
    • 2 teaspoons chickpea flour or regular flour
    • 1 cup (262 g) tomato puree, About 8 oz
    • 1/2 teaspoon salt
    • 1/2 cup peas fresh or frozen
    • 1/2 inch of ginger julienned
    • 1/4 teaspoon Kasuri Methi dried fenugreek leaves
    • 1 teaspoon garam masala
    • 1 - 1.5 cups (250 ml) of water

    For garnish:

    • Cilantro
    • Reserved julliened 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 up the Tofu: In a skillet heat 2 teaspoons of oil over medium-high heat. Once hot add the tofu and panfry until golden on most edges and crisp. 7-8 mins. You can also bake the tofu instead of frying it. Transfer the tofu to a parchment-lined baking sheet, spreading it evenly, and bake it at 400ºF (205C) for 20-25 minutes.
    • Make the sauce; heat the oil in that same skillet over medium heat. Once hot add the cumin seeds. When they darken in color and fragrant, add the bay leaves, onion, green chili, and ginger-garlic, and a good pinch of salt. Cook until the onion is golden. Then add in the ground spices; turmeric, coriander, Kashmiri chili powder, and chickpea flour, and mix in.
    • Cook until the flour and the spices are a bit roasted(half a minute). Add in the tomato puree, salt, water, fenugreek leaves, garam masala, and julienned ginger (reserve some of the julienned ginger for garnish)
    • Let the tomato mixture come to a boil, and mix in the tofu and the peas. continue to simmer for 5 minutes. Add more water if needed for saucier. Take off the heat. Taste and adjust salt and flavor.
    • Garnish with cilantro and the reserved julienned ginger and serve with some naan, flatbread, or rice.
      Store: refrigerate for upto 3 days, freeze for upto a month

    Notes

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

    Nutrition

    Nutrition Facts
    Matar Tofu
    Amount Per Serving
    Calories 184 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 510mg22%
    Potassium 459mg13%
    Carbohydrates 19g6%
    Fiber 5g21%
    Sugar 7g8%
    Protein 13g26%
    Vitamin A 728IU15%
    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 – make sure to press it
    • we coat the tofu with a mix of nutritional yeast, cornstarch, salt and paprika before baking
    • we start the sauce with a flavorful base of cumin seeds and bay leaves
    •  onion, chili, and ginger garlic paste are added to the oil for adding flavor
    • ground spices: turmeric, ground coriander, Kashmiri chili powder, garam masala,
    • chickpea flour or regular flour is added for thickening
    • this is a tomato-based sauce – use tomato puree and make sure it comes unseasoned
    •  peas are a must-addition to this recipe because “Matar” is peas

    Tips

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

     

    ingredients for making matar tofu 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 tossed with spices

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

    marinated cubes of tofu frying in a pan

    pan-fried tofu cubes in a pan

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

    cumin seeds tempering in a pan

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

    onion and spices sauteeing in a pan with oil


    When they get 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 sauteeing pan with spices

    diced onions and ginger sauteeing in a pan with spices

    onion, spices and ginger frying in a sauteeing pan

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

    dried ground spices in a sauteeing pan

    flour being added to a sauteeing pan with ginger and onion

    ginger and spices in a sauteein pan

    Cook until the flour and the spices are a little bit roasted(half a minute). Add in the tomato puree, salt, water, fenugreek leaves, garam masala, and julienned ginger (reserve some of the julienned ginger for garnish)

    tomato paste being added to a sauteein pan with onion and spices

    Let the tomato mixture come to a boil, and mix in the tofu and the peas. continue to simmer for 5 minutes.

    spiced tomato sauce simmering in a pan

    Take off the heat. Taste and adjust salt and flavor.

    baked tofu being added to a sauteeing pan with spiced tomato sauce

    peas being added to Indian tofu curry in a sauteeing pan

    Indian tofu curry in a sauteein pan

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

    Store: Refrigerate leftovers in a closed container for upto 3 days. Freeze for upto a month

    Indian tofu curry in a sauteeing pan sprinkled with cilantro

     

     

     

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Danielle

      January 20, 2023 at 9:58 am

      5 stars
      Thank you for this recipe!! I’m going to make this tonight for dinner with some rice and naan.

      Reply
      • Vegan Richa Support

        January 20, 2023 at 10:13 pm

        Yum!

        Reply
    2. hina

      January 16, 2023 at 2:04 pm

      Hi Nisha – what pan do you use please ? I am impressed it dose not brown after you add the masala powders . Thanks , Hina

      Reply
      • Richa

        January 16, 2023 at 2:28 pm

        I use ozeri or caraway

        Reply
      • Maneesha

        January 17, 2023 at 5:38 pm

        5 stars
        So delish! I sauteed the onion, ginger, garlic, chili, and then blended that mixture with the tomato to make a thicker sauce. What a winner recipe, Richa! Thank you!

        Reply
        • Vegan Richa Support

          January 18, 2023 at 10:58 am

          Fabulous!

          Reply
    3. Marlyse

      January 15, 2023 at 5:02 pm

      5 stars
      Hubby gave it an 8 our of 10 and he doesn’t normally like Indian cooking. I would give this recipe a 7 our of 10. I like creamy sauces.

      Reply
      • Richa

        January 15, 2023 at 6:13 pm

        Awesome! Add some coconut cream in the end for creamier. Matar tofu isn’t a creamy sauce . But you can add some and it will work well

        Reply
      • Leia

        January 19, 2023 at 9:42 am

        5 stars
        This is one of my new favorites! My kids and husband are fans too 🙂

        Reply
    4. LM

      January 15, 2023 at 4:26 pm

      5 stars
      I of all of your recipes that I have tried
      and wonder if you can explain something that has long confused me. Why tofu with cornstarch and pan fry to make crispy If I am then going to soak it in sauce?

      I try to follow the recipes, but wonder if this extra step of making the tofu crispy is useful or possibly not worth the effort.

      Reply
      • Richa

        January 15, 2023 at 4:37 pm

        It doesn’t get very crisp but improves the tofu texture. If you don’t have issues with the texture then skip the coating. For super crispy tofu, see my panko crusted baked tofu that I serve with sauces on the side

        Reply

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