Vegan Matar Tofu

This Vegan Matar Tofu is a plant-based spin on Matar Paneer. It makes use of crispy pan-fried or baked tofu as an alternative of paneer cheese which is simmered in a flavorful Indian sauce! Serve with flatbread for the final 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 preferred weekend meal. It has its signature spices and flavors and may be made with thicker or thinner sauce.

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

Within the conventional model contemporary or toasted cubes of paneer are added to the sauce. I take advantage of baked tofu as an alternative 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 an incredible vegan matar tofu paneer.

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

Extra Vegan Tofu curries:

Malaysian Tofu Curry

Baked Tofu Curry (Straightforward Tofu Makhani)

Asparagus Curry with Spinach & Chickpea-Tofu

Madras Curry Tofu Casserole

Matar Tofu

Prep Time15 minutes

Cook dinner Time30 minutes

Whole Time45 minutes

Course: Primary Course

Delicacies: Indian

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

Servings: 4

Energy: 184kcal

Creator: Vegan Richa

Elements

For the tofu:

14 oz (400 g) agency or further agency tofu, pressed for at the least 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 contemporary 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 if you happen to 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 scorching add the tofu and panfry till golden on most edges and crisp. 7-8 minutes. You may also bake the tofu as an alternative 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 scorching add the cumin seeds. Once they darken in colour and aromatic, add the bay leaves, onion, inexperienced chili, and ginger-garlic, and a superb pinch of salt. Cook dinner till the onion is golden. Then add within the floor spices; turmeric, coriander, Kashmiri chili powder, and chickpea flour, and blend in.
Cook 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 few 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 regulate 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 an alternative of onion. Add a superb pinch of asafetida(trace) with the cumin seeds

Vitamin

Vitamin Info

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 food plan.

Elements:

agency or extra-firm tofu works finest for this recipe – be sure 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
it is 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

Suggestions

use chickpea tofu or cooked chickpeas for soy-free
mess around with the warmth degree and add roughly chili based on your private spice tolerance

The right way to make Matar Tofu Curry:

Press and dice the tofu if you happen to 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 scorching add the tofu and panfry till crispy.

You may also bake the tofu as an alternative 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 scorching add the cumin seeds.

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

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

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