Vegan Matar Paneer
When I want comforting Indian flavors, plant-based protein, and a short ingredient list, I make this vegan matar paneer with tofu, peas, and curry sauce. The tofu becomes tender and almost silky, the peas add sweetness, and the ready-made sauce combines convenience and authentic flavor. I have this meal ready for my family in just 20 minutes, which makes it one of my weeknight staples.
Servings: 4 servings
Calories: 229.1kcal
Ingredients
- 3 tsp olive oil divided
- 2 cloves garlic, minced
- 1 red onion
- 1/3 cup frozen peas
- 1 16oz block extra firm tofu pressed, and cut into cubes. Use as much of the block as you like (for a creamier curry, use 1/2 the block)
- 1 bottle of Maya Kaimal Madras Curry Sauce
- 1 dash salt more to taste if needed
Instructions
- Press Tofu using either a tofu press or a heavy pan for at least 15 minutes, to remove as much water as possible.
- Cut the tofu into cubes. Pan fry the tofu cubes in a large pan, heated over medium low heat, with 2 tsp olive oil.
- Saute the garlic and onions with 1 tsp olive oil over medium high heat, until the onions have cooked down and are translucent.
- Add the tofu, the curry sauce and the peas, stir to combine. Let it all simmer together for about 10-15 minutes, until the Matar Tofu is cooked through and ready to eat. Season with salt as needed before serving.
Notes
- My #1 Secret Tip for this vegan matar paneer recipe is to press the tofu well before cooking. Removing the excess moisture is essential to achieving the most paneer-like texture and finish.
- Golden sides: I let the tofu sit undisturbed for a minute or 2 before turning it, so it browns nicely on each side.
- Hot pan: I preheat the skillet first so the tofu sears instead of steaming.
- Taste first: Some jarred sauces are salty, so I only season the dish after simmering.
- Use kasuri methi: I add a pinch of dried fenugreek leaves to elevate the aromas of this dish.
Nutrition
Calories: 229.1kcal | Carbohydrates: 10.9g | Protein: 14.1g | Fat: 14.9g | Saturated Fat: 3.4g | Sodium: 411.2mg | Potassium: 17.7mg | Fiber: 2.6g | Sugar: 2.9g