Mattar Tofu
User Reviews
4.8
Mattar Tofu
Description
Mattar Tofu starts by blending aromatic ingredients — onion, fresh ginger, garlic, and cayenne pepper — into a smooth paste with water. This paste is cooked until lightly browned, providing a robust base. Adding traditional Indian spices such as garam masala, coriander, and turmeric along with diced tomatoes creates a richly flavored sauce. Vegetable broth is used to adjust consistency and cook the baby peas until tender.
Separately, extra-firm tofu is stir-fried in coconut oil until golden on all sides, giving it a slightly crisp exterior that holds shape when added back to the simmering pea and tomato curry. The combination results in a hearty, textured dish with warm spice notes and fresh pea sweetness.
This dish is typically served with rice or cauliflower rice to soak up the savory sauce. Optionally, fresh cilantro can be sprinkled on top for a bright herbal finish.
Ingredients
- 1 extra-firm tofu organic, 14 oz package, cut into small cubes
- 1 1/2 Tablespoons coconut oil
- 1 inch ginger piece, fresh
- 1 clove garlic minced, fresh
- 1 yellow onion chopped, medium
- 1/4-1/2 teaspoon cayenne pepper
- 1/3 cup water
- 1/2 Tablespoon garam masala
- 1/2 Tablespoon ground coriander
- 1/4 teaspoon Turmeric ground
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 diced tomatoes 14 oz can, with juice
- 1/2 cup vegetable broth
- 1 bag 2 cups frozen baby peas, thawed slightly
- cilantro for topping (optional, fresh, chopped
- rice for serving, or cauliflower rice
Instructions
- Place onion, ginger, garlic and cayenne pepper into the container of a blender or food processor along with 1/3 cup water and blend until the mixture turns into a smooth paste. Set aside.
- Heat coconut oil in a large sauté pan. Once hot add tofu cubes in a single layer and stir-fry until golden. This shouldn’t take very long. Once golden place tofu cubes onto a plate and set aside.
- Carefully add the contents of the blender into the same sauté pan you used for the tofu. Just be very careful with this part as the paste may splatter. Cook, stirring constantly until the paste turns a light brown color (about 5-6 minutes).
- Add the garam masala, coriander, turmeric, salt, pepper and tomatoes. Stir and cook for a few minutes longer. Add in vegetable broth and peas, mix well and bring mixture to a boil.
- Cover, lower heat and simmer gently for 10 minutes. Lift cover and add the tofu cubes. Simmer ten minutes or until tofu and peas are heated through. Top with a little cilantro and serve with brown, basmati, jasmine or cauliflower rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 539kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Fiber | 14g | 56% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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