Mattar Tofu



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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.

Isaac and I love Indian food. Our favorite local restaurant for Indian food is Lehja so usually we just head there when we’re craving it, but lately I’ve been on a mission to make some of my favorite dishes at home.

Plate with mattar tofu and peas served over a bowl of rice with a gold fork on the side of the bowl.

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.

Pan full of mattar tofu-- tofu cooked in tomatoes and peas.

Using Tofu Instead of Paneer Cheese

The tofu was the perfect plant-based substitute for paneer cheese. I pan fried the tofu cubes in a little coconut oil until golden brown and then add to the sauce after cooking. 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!

I need to start planning this dinner on the weekly, it’s seriously one of our favs!

Tofu cooked in tomatoes and peas served over a bowl of rice. Topped with cilantro.

More Indian Cuisine Inspired Recipes to Try

More Tofu Recipes

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.83 from 23 votes

Mattar Tofu

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. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2


  • 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


  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Indian
Keyword: mattar tofu, vegan mattar paneer
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    So quick and easy to make and utterly delicius!! We love Indian food so it was great to try a new recipe. 10/10!!

  2. 5 stars
    Hello, Awesome Article, and Your information about the recipe is very amazing and so much useful for me. Keep it up and thank you very much.:)

  3. 5 stars
    I’ve tried making Indian food at home, and it always feels like it’s missing something. This recipe, however, was AMAZING. I added more salt than it called for, and added a tablespoon of butter at the end and it was incredible. My fiance doesn’t even like tofu, and he’s raving about how great this is. Thank you!!!!!!

    I doubled the recipe to have leftovers, and I’d say the base recipe has more like 3-4 servings, not 2. Because now we have a LOT of leftovers 🙂

    1. Ahh yay!! So glad you both loved this recipe, Sarah. Thanks so much again, for coming back to leave a comment and star rating. The reviews are super helpful to other readers and it means the world to me!

    1. Ahh that makes me so happy to hear, Amanda!! Thanks so much for trying my recipe and for coming back to leave a comment and star rating. It means the world to me. <3

  4. 5 stars
    Love the Indian cuisine. I’m also struggling for a healthier me, I’ve even start running with SportMe marathon training app and I can say I’m on the right track now. Nutrition is an important part of my losing weight plan, and your blog posts are a true inspiration!

  5. 5 stars
    So the family loved it ! However we did a few modifications including frozen corn because the kids don’t like peas for some reason and I also added some garbanzo beans for more fiber and protein and the kids love them as long as I tell my son they are hummus beans LOL

    1. Haha! I’m so glad this recipe was a hit with your family, Kristen!! I’m sure the corn and added beans were delicious. Thanks for coming back to leave a comment + star rating. It means the world to me. <3

  6. For any of you who made this did you find the recipe was good quantity for 2 or did it serve more than 2? Thanks! I’m keen to try this soon.

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