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.Β
Isaac and I LOVEΒ Indian food. Typically we just go to Lehja when weβre craving it, but lately Iβve been on a mission to learn how to make some of my favorite dishes at home.
My first experiment was GinaβsΒ channa masalaΒ 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! Β 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.Β I had forgotten how much I love peas!
This meal totally takesΒ me back to the days I used to buy Amyβs 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. π
Is it bad that I already want to make it again?!?Β I don’t think so.
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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.Β
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
- 1/4–1/2 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
- 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.
- Heat coconut oil in a large sautΓ© pan. Once hot add tofu cubes in a single layer and stir-fry until golden. This shouldnβt take very long. Once golden place tofu cubes onto a plate and set aside.
- Carefully add the contents of the blender into the same sautΓ© 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
- 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?
Aenia says
February 12, 2015 at 6:05 pmThis looks delicious! As a Pakistani, I love making healthier, yet just as delicious, versions of our dishes. I will definitely try this one out π
Erin @ Her Heartland Soul says
February 12, 2015 at 7:16 pmThis sounds amazing! I’m sending to Josh with the note, “Let’s have Indian sometime soon!”
Eden says
February 12, 2015 at 9:03 pmThis looks delicious! Thanks for sharing π
http://www.mintnotion.com
Cara's Healthy Cravings says
February 13, 2015 at 6:59 amNow I have a purpose for the block of tofu in my fridge.
I adore making Indian food, especially for the leftovers, as they are always better the next day!
cleaneatingveggiegirl says
February 13, 2015 at 10:32 amI am so unbelievably excited to try this, Brittany! I am a major tofu fan, an Indian food lover, and am pea obsessed. I think it’s meant to be π
Jen@jpabstfitness says
February 13, 2015 at 12:10 pmI’ve never actually had Indian food, but this may change my mind. It looks delicious!!!
Emma @em-poweredwellness says
February 13, 2015 at 12:16 pmI love Indian food! Especially saag–I make it in the crockpot and can eat it for a whole week π
Cory says
February 16, 2015 at 8:14 amHow much is a bag of peas?
Beth says
February 16, 2015 at 11:49 amYum, 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!
Prof. Iron says
February 23, 2015 at 10:59 pmOh 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.
Brittany Mullins says
February 25, 2015 at 9:38 amWoo-hoo! So glad that you enjoyed the mattar tofu! It makes me so happy to hear that my blog has helped you — that’s what EBF is all about. π
Prof. Iron says
March 13, 2015 at 10:43 pmBy 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
Amy says
February 24, 2015 at 8:24 pmLoved 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!
Brittany Mullins says
February 25, 2015 at 9:39 amSo glad that you liked this recipe, Amy. And hooray for tasty leftovers. I love cooking once and eating twice (or three times). π
Petra says
February 26, 2015 at 7:05 pmPalak Paneer, Gajar Ka Halwa, Pav Bhaji – I love them all!! π 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 β 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 itβs all about the small details… Just like on these colourful photos!
WorthyStyle says
March 2, 2015 at 12:24 pmWow! That looks absolutely scrumptious. I def have pinned it to my Go-To Food ideas board on Pinterest so thank you lady!
Jennifer says
August 21, 2015 at 1:55 pmI 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!
Brittany Mullins says
August 21, 2015 at 3:51 pmYour comment made my day! I love finding recipes that can convert tofu haters. π
Debbie Freeman says
November 19, 2016 at 3:11 pmI’m curious – where does the name “Mattar” come from in your Mattar tofu recipe-
that is my maiden name!
Debbie-
★★★★
Brittany Mullins says
November 20, 2016 at 4:22 pmI think it’s Hindi (or Indian) for pea. π
Aenia says
November 20, 2016 at 9:27 pmIt is Urdu/Hindi for peas! Mattar is found in many of our dishes.
A native speaker π
★★★★★