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Matar Tofu (Tofu & Pea curry with cumin tomato sauce)
4.9 from 48 votes

Matar Tofu (Tofu & Pea curry with cumin tomato sauce)

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 Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 184 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the tofu:
  • 14 oz firm tofu pressed for at least 15 minutes, cubed, or extra firm tofu
  • 2 teaspoons nutritional yeast
  • 1 teaspoon cornstarch or tapioca starch
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
For the sauce:
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1/2 teaspoon cumin seeds
  • 1-2 bay leaf
  • 1 cup onion chopped
  • 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 tomato puree About 8 oz
  • 1/2 teaspoon salt
  • 1/2 cup pea fresh or frozen
  • 1/2 inch ginger julienned
  • 1/4 teaspoon kasuri methi dried fenugreek leaves
  • 1 teaspoon garam masala
  • 1 - 1.5 cups of water
For garnish:
  • cilantro
  • ginger julienned, reserved

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. 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.
  6. 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
  • 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 
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Nutrition Information

Calories 184kcal (9%) Carbohydrates 19g (6%) Protein 13g (26%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 510mg (21%) Potassium 459mg (10%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 728IU (15%) Vitamin C 19mg (21%) Calcium 160mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 184

% Daily Value*

Calories 184kcal 9%
Carbohydrates 19g 6%
Protein 13g 26%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 510mg 21%
Potassium 459mg 10%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 728IU 15%
Vitamin C 19mg 21%
Calcium 160mg 16%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.