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4.7 from 39 votes

Tofu Matar Masala - Tofu Peas in Blender Masala Sauce

Tofu Matar Masala - Tofu Peas in Blender Masala Sauce. Curried Tofu and peas with a roasted cumin tempering. Vegan Matar Paneer. Gluten-free Recipe. Use chickpeas or veggies to make soy-free.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 220 kcal
Course: Main Course
Cuisine: Indian , Vegan , gluten-free

Ingredients

  • 3 to 4 tbsp Bhuna Masala sauce
  • 1 cups non dairy milk such as almond soy, coconut or cashew.
  • 10 oz firm or super firm Tofu cubed small
  • 1 tsp oil
  • 1/2 tsp garam masala
  • 1/4 tsp Turmeric
  • 1/4 tsp cayenne
  • 1 tsp dried fenugreek leaves kasuri methi (optional)
  • 1/2 tsp or more salt
  • 1/2 tsp sugar
  • 3/4 cup or more green peas thawed if frozen
Tempering:
  • 1/2 tsp oil
  • 1/2 tsp cumin seeds

Instructions

    Cup of Yum
  1. Blend the bhuna masala sauce with non dairy milk until well combined and set aside. For a creamier sauce, add 4 tbsp soaked (for 10 mins) raw cashews or macadamia nuts to the blender and blend in.
  2. Press the tofu between paper towels to remove excess liquid for 10 mins. Cube into 1/2 to 3/4 inch pieces. (Or use this baked tofu for a more paneer like Tofu)
  3. Heat oil in a skillet over medium heat. Add garam masala, turmeric, cayenne, fenugreek.
  4. Add tofu cubes and mix and cook for 2 minutes.
  5. Add the blended sauce, salt and sugar and bring to a good boil. Fold in the peas, Continue to simmer for another 5 to 10 minutes to develop flavor. Taste and adjust salt and spice.
  6. Make the tempering: Heat oil in a small skillet over medium heat. When hot, add cumin seeds and toast them until they get fragrant. Drizzle this over the hot tofu matar masala just before serving. Garnish with cilantro. Serve with rice, flatbreads or in a bowl.
Instant Pot:
  1. Follow Steps 1 to 3 above. Add oil to the IP in saute mode. Add pressed cubed tofu, spices and cook for 2 to 3 mins. Add the blended sauce, salt, sugar and peas and pressure cook Manual 5 mins in the Instant Pot. Quick release, garnish with the tempering and serve.

Notes

  • To make this Oil-free: Toss the Tofu in spices and bake at 400 degrees F for 15 to 20 mins. Add to the blended sauce and continue. Toast the cumin seeds over a dry skillet until fragrant. Crush slightly and garnish the curry before serving.
  • To make this Soy-free: Use any veggies such as caulifower, carrots, green beans, or beans such as chickpeas, split peas.
  • Nutritional values based on one serving

Nutrition Information

Calories 220kcal (11%) Carbohydrates 18g (6%) Protein 14g (28%) Fat 9g (14%) Sodium 894mg (37%) Potassium 563mg (16%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 950IU (19%) Vitamin C 31.8mg (35%) Calcium 228mg (23%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%
Carbohydrates 18g 6%
Protein 14g 28%
Fat 9g 14%
Sodium 894mg 37%
Potassium 563mg 12%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 950IU 19%
Vitamin C 31.8mg 35%
Calcium 228mg 23%
Iron 3.4mg 19%

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