Mattar Tofu (vegan + gluten free)

This mattar tofu is a healthy, vegan version of an Indian food classic, mattar paneer. Tofu works perfectly as a sub for the paneer cheese and makes this dish dairy-free. 

Isaac and I LOVE Indian food. Typically we just go to Lehja when we’re craving it, but lately I’ve been on a mission to learn how to make some of my favorite dishes at home.

This mattar tofu is a healthy, vegan version of an Indian food classic, mattar paneer. Tofu works perfectly as a sub for the paneer cheese.

My first experiment was Gina’s channa masala recipe. It turned out to be delicious so this week I decided to try a vegan version of mattar paneer using tofu instead of the paneer. Paneer is a soft cheese with a similar consistency to tofu so I thought it would work out well.

Oh my goodness you guys… it turned out fantastic!  I was so happy with the results and ended up having the mattar tofu for dinner that night as well as lunch and dinner the next day. It’s THAT good.

The tomato based sauce pairs nicely with the tofu cubes and the peas add a nice hint of sweetness. I had forgotten how much I love peas!

Mattar Tofu

This meal totally takes me back to the days I used to buy Amy’s Organic Frozen Mattar Tofu meals. Honestly those meals are some of the only frozen meals on the market that I’ll buy, but this is even better because it’s home cooked. 🙂

Is it bad that I already want to make it again?!? I don’t think so.

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Mattar Tofu


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x

Description

This mattar tofu is a healthy, vegan version of an Indian food classic, mattar paneer. Tofu works perfectly as a sub for the paneer cheese and makes this dish dairy-free. 


Scale

Ingredients

  • 1 (14 oz) package organic extra-firm tofu, cut into small cubes
  • 1 1/2 Tablespoons coconut oil
  • 1 inch piece of fresh ginger
  • 1 clove fresh garlic, minced
  • 1 medium yellow onion, chopped
  • 1/41/2 teaspoon cayenne pepper
  • 1/3 cup water
  • 1/2 Tablespoon garam masala
  • 1/2 Tablespoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (14 oz) can diced tomatoes with juice
  • 1/2 cup vegetable broth
  • 1 bag (2 cups) frozen baby peas, thawed slightly
  • fresh chopped cilantro, for topping (optional)
  • rice or cauliflower rice, for serving

Instructions

  1. Place onion, ginger, garlic and cayenne pepper into the container of a blender or food processor (affiliate link) along with 1/3 cup water and blend until the mixture turns into a smooth paste. Set aside.
  2. 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.
  3. 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).
  4. 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.
  5. 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.

  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 539
  • Sugar: 17g
  • Fat: 22g
  • Saturated Fat: 11g
  • Carbohydrates: 41g
  • Fiber: 14g
  • Protein: 36g

Keywords: mattar tofu, vegan mattar paneer

Do you like Indian food? What’s your favorite dish?

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    22 comments
  1. I’m curious – where does the name “Mattar” come from in your Mattar tofu recipe-
    that is my maiden name!
    Debbie-

  2. I finally got around to making this last week, and it was delicious. My husband, who claims he can’t stand tofu, had seconds and leftovers the next day!

  3. Palak Paneer, Gajar Ka Halwa, Pav Bhaji – I love them all!! 🙂 Changing Mattar Paneer to Mattar Tofu is an interesting idea about which I’m really curious – another inspiration in my bookmarks… I hope it will become my favourite, too, as it looks like a great (and tasty) last minute lunch idea. Honestly, if I was cooking the result never looked liked this – and definitely not in the pictures! For me it’s really important how I see the food I eat, creative dining events like this helped me a lot to realize this fact: the combination of an ordinary place and professional cooks revealed that creating a dish that looks delicious is easier than I thought and it’s all about the small details… Just like on these colourful photos!

  4. Loved this recipe! Living alone, I often end up wasting a lot of food, so I try to half recipes. This one I decided not to and Im glad I didn’t. I’ve eaten it twice and am still not sick of it. Yum!

  5. Oh my!!! So tasty! I am actually not a huge Indian food fan, but I really loved this recipe. My husband and I were able to make it even with our jam-packed week nights.
    By the way, since following “Eat to Live”, and basically trying to relearn how to cook, your website has been the most amazing find! You’ve helped me more than you know.

      • By the way, the Superfood Energy Balls have been renamed in our house as little balls of heaven. Occasionally I make them with peanut butter instead of the almond butter and both versions are, well… little balls of heaven

  6. Yum, yum, yum, yum! I have 80% of the ingredients and will be making this for dinner tonight!!! I just need to pick up some tofu and peas and I’m set. Thank you so much for sharing and for the beautiful photos!

  7. This looks delicious! As a Pakistani, I love making healthier, yet just as delicious, versions of our dishes. I will definitely try this one out 🙂

  8. And to answer the question, I do enjoy Pakistani/Indian food! My favorite dishes are: saag, palak paneer, daal, sabzi dishes, baingan, and basically anything with lentils/beans/vegetables 🙂

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