This Vegan Matar Tofu is a plant-based spin on Matar Paneer(Pea Paneer Curry). It makes use of crispy pan-fried or baked tofu as a substitute of paneer cheese which is simmered in a flavorful Indian sauce! Serve with flatbread for the last word Indian consolation dinner. Soyfree substitute included

This fast vegan Tofu “paneer” and pea curry is my vegan model of paneer pea curry. Matar Paneer(curried pea paneer cheese)  was once a well-liked weekend meal. It has its signature spices and flavors and might be made with thicker or thinner sauce.

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

Within the conventional model recent or toasted cubes of paneer are added to the sauce. I take advantage of baked tofu as a substitute of the paneer cheese. The tofu will get flavored with spices and dietary yeast so as to add a tacky taste. and together with the peas, it makes for a tremendous vegan matar tofu paneer.

The sauce is onion tomato based mostly and normally doesn’t embrace a creamy part. You may add in some non dairy cream or coconut milk per desire.

Extra Vegan Tofu curries:

Malaysian Tofu Curry

Baked Tofu Curry (Easy Tofu Makhani)

Asparagus Curry with Spinach & Chickpea-Tofu

Madras Curry Tofu Casserole

Print Recipe

Matar Tofu

This Vegan Matar Tofu is a plant-based spin on Matar Paneer(Pea Paneer Curry). It makes use of crispy pan-fried or baked tofu as a substitute of paneer cheese which is simmered in a flavorful Indian sauce! Serve with flatbread for the last word Indian consolation dinner. Soyfree substitute included

Prep Time15 minutes

Prepare dinner Time30 minutes

Complete Time45 minutes

Course: Foremost Course

Delicacies: Indian

Key phrase: indian matar paneer, indian tofu curry, matar curry vegan, tofu pea curry

Servings: 4

Energy: 184kcal

Creator: Vegan Richa

Components

For the tofu:

• 14 oz (400 g) agency or further agency tofu, pressed for not less than quarter-hour, 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 inexperienced chili finely chopped, I take advantage of 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 common flour
• 1 cup (262 g) tomato puree, About 8 oz
• 1/2 teaspoon salt
• 1/2 cup peas recent 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

Directions

• Press and dice the tofu in case you haven’t already and add it to a bowl. Add the dietary yeast, cornstarch, salt, and paprika and toss nicely to coat.

• Crisp up the Tofu: In a skillet warmth 2 teaspoons of oil over medium-high warmth. As soon as sizzling add the tofu and panfry till golden on most edges and crisp. 7-8 minutes. It’s also possible to bake the tofu as a substitute of frying it. Switch the tofu to a parchment-lined baking sheet, spreading it evenly, and bake it at 400ºF (205C) for 20-25 minutes.

• Make the sauce; warmth the oil in that very same skillet over medium warmth. As soon as sizzling add the cumin seeds. After they darken in shade and aromatic, add the bay leaves, onion, inexperienced chili, and ginger-garlic, and a very good pinch of salt. Prepare dinner till the onion is golden. Then add within the floor spices; turmeric, coriander, Kashmiri chili powder, and chickpea flour, and blend in.

• Prepare dinner till the flour and the spices are a bit roasted(half a minute). Add within the tomato puree, salt, water, fenugreek leaves, garam masala, and julienned ginger (reserve a number of the julienned ginger for garnish)

• Let the tomato combination come to a boil, and blend within the tofu and the peas. proceed to simmer for five minutes. Add extra water if wanted for saucier. Take off the warmth. Style and modify salt and taste.

• Garnish with cilantro and the reserved julienned ginger and serve with some naan, flatbread, or rice.Retailer: 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 with out oil. Dry toast the cumin seeds, then add 2-3 tbsp broth and onion and sauté.
No onion garlic: Use zucchini, summer season squash, opo squash or fennel as a substitute of onion. Add a very good pinch of asafetida(trace) with the cumin seeds 
 

Vitamin

Vitamin Details

Matar Tofu

Quantity Per Serving

Energy 184
Energy from Fats 63

% Each day Worth*

Fats 7g11%

Saturated Fats 1g6%

Sodium 510mg22%

Potassium 459mg13%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 7g8%

Protein 13g26%

Vitamin A 728IU15%

Vitamin C 19mg23%

Calcium 160mg16%

Iron 3mg17%

* % Each day Values are based mostly on a 2000 calorie eating regimen.

Components:

•  agency or extra-firm tofu works greatest for this recipe – be certain to press it
• we coat the tofu with a mixture of dietary yeast, cornstarch, salt and paprika earlier than baking
• we begin the sauce with a flavorful base of cumin seeds and bay leaves
•  onion, chili, and ginger garlic paste are added to the oil for including taste
• floor spices: turmeric, floor coriander, Kashmiri chili powder, garam masala,
• chickpea flour or common flour is added for thickening
• this can be a tomato-based sauce – use tomato puree and ensure it comes unseasoned
•  peas are a must-addition to this recipe as a result of “Matar” is peas

Ideas

• use chickpea tofu or cooked chickpeas for soy-free
• mess around with the warmth degree and add kind of chili in keeping with your private spice tolerance

make Matar Tofu Curry:

Press and dice the tofu in case you haven’t already and add it to a bowl. Add the dietary yeast, cornstarch, salt, and paprika and toss nicely to coat.

In a skillet warmth 2 teaspoons of oil over medium-high warmth. As soon as sizzling add the tofu and panfry till crispy.

It’s also possible to bake the tofu as a substitute of frying it, Switch the tofu to a parchment-lined baking sheet, spreading it evenly, and bake it at 400ºF (205) for 20-25 minutes.

Make the sauce; warmth the oil in that very same skillet over medium warmth. As soon as sizzling add the cumin seeds.

After they get golden and aromatic add the bay leaves, onion, inexperienced chili, and ginger-garlic, and cook dinner till the onion is golden.

Then add within the floor spices; turmeric, coriander, Kashmiri chili powder, and chickpea flour, and blend in.

Prepare dinner till the flour and the spices are a bit of bit roasted(half a minute). Add within the tomato puree, salt, water, fenugreek leaves, garam masala, and julienned ginger (reserve a number of the julienned ginger for garnish)

Let the tomato combination come to a boil, and blend within the tofu and the peas. proceed to simmer for five minutes.

Take off the warmth. Style and modify salt and taste.

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

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