A flavorful Indian curry featuring crispy tofu and peas in a rich cumin-spiced tomato sauce with aromatic spices like garam masala and kasuri methi.
indian
Nutrition
Provides high-quality plant protein from tofu with beneficial spices and moderate fiber from peas and vegetables.
| Calories | 300 kcal |
| Energy | 1255 kJ |
| Protein | 13 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 5 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 0 mg |
| Carbohydrate | 18 g |
| Sugars | 7 g |
| Dietary Fibre | 5 g |
| Sodium | 450 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnercurrylunchveganvegetarianmain coursestovetop
Matar Tofu (Tofu & Pea curry with cumin tomato sauce)
Vegan Richa (Vegan Richa)
4
servings
0
per serve
0
minutes
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Ingredients
For The Tofu:
For The Sauce:
For Garnish:
Equipment
Skillet
Mixing bowl
Baking sheet
Parchment paper
Oven
Instructions
1
Press and cube the tofu if you haven't already and add it to a bowl. Add the nutritional yeast, cornstarch, salt, and paprika and toss well to coat.
2
Crisp up the Tofu: In a skillet heat 2 teaspoons of oil over medium-high heat. Once hot add the tofu and panfry until golden on most edges and crisp. 7-8 mins. You can also bake the tofu instead of frying it. Transfer the tofu to a parchment-lined baking sheet, spreading it evenly, and bake it at 400ºF (205C) for 20-25 minutes.
3
Make the sauce; heat the oil in that same skillet over medium heat. Once hot add the cumin seeds. When they darken in color and fragrant, add the bay leaves, onion, green chili, and ginger-garlic, and a good pinch of salt. Cook until the onion is golden. Then add in the ground spices; turmeric, coriander, Kashmiri chili powder, and chickpea flour, and mix in.
4
Cook until the flour and the spices are a bit roasted(half a minute). Add in the tomato puree, salt, water, fenugreek leaves, garam masala, and julienned ginger (reserve some of the julienned ginger for garnish)
5
Let the tomato mixture come to a boil, and mix in the tofu and the peas. continue to simmer for 5 minutes. Add more water if needed for saucier. Take off the heat. Taste and adjust salt and flavor.
6
Garnish with cilantro and the reserved julienned ginger and serve with some naan, flatbread, or rice. Store: refrigerate for upto 3 days, freeze for upto a month
Matar Tofu (Tofu & Pea curry with cumin tomato sauce)
Vegan Richa (Vegan Richa)
4
servings
0
per serve
0
minutes
A flavorful Indian curry featuring crispy tofu and peas in a rich cumin-spiced tomato sauce with aromatic spices like garam masala and kasuri methi.
indian
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
For The Tofu:
For The Sauce:
For Garnish:
Equipment
Skillet
Mixing bowl
Baking sheet
Parchment paper
Oven
Instructions
1
Press and cube the tofu if you haven't already and add it to a bowl. Add the nutritional yeast, cornstarch, salt, and paprika and toss well to coat.
2
Crisp up the Tofu: In a skillet heat 2 teaspoons of oil over medium-high heat. Once hot add the tofu and panfry until golden on most edges and crisp. 7-8 mins. You can also bake the tofu instead of frying it. Transfer the tofu to a parchment-lined baking sheet, spreading it evenly, and bake it at 400ºF (205C) for 20-25 minutes.
3
Make the sauce; heat the oil in that same skillet over medium heat. Once hot add the cumin seeds. When they darken in color and fragrant, add the bay leaves, onion, green chili, and ginger-garlic, and a good pinch of salt. Cook until the onion is golden. Then add in the ground spices; turmeric, coriander, Kashmiri chili powder, and chickpea flour, and mix in.
4
Cook until the flour and the spices are a bit roasted(half a minute). Add in the tomato puree, salt, water, fenugreek leaves, garam masala, and julienned ginger (reserve some of the julienned ginger for garnish)
5
Let the tomato mixture come to a boil, and mix in the tofu and the peas. continue to simmer for 5 minutes. Add more water if needed for saucier. Take off the heat. Taste and adjust salt and flavor.
6
Garnish with cilantro and the reserved julienned ginger and serve with some naan, flatbread, or rice. Store: refrigerate for upto 3 days, freeze for upto a month
dinnercurrylunchveganvegetarianmain coursestovetop
Nutrition
Provides high-quality plant protein from tofu with beneficial spices and moderate fiber from peas and vegetables.
| Calories | 300 kcal |
| Energy | 1255 kJ |
| Protein | 13 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 5 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 0 mg |
| Carbohydrate | 18 g |
| Sugars | 7 g |
| Dietary Fibre | 5 g |
| Sodium | 450 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
