A vegan twist on the classic Indian dish, featuring crispy tofu cubes and sweet peas in a rich, creamy cashew-tomato gravy spiced with aromatic Indian spices.

indian

south asian

Nutrition

A protein-rich dish with healthy fats from cashews and tofu, moderate carbohydrates from peas, and beneficial vitamins and minerals from vegetables and spices.

21% of daily energy

32 g

Carbs

30% kcal

28 g

Total fat

58% kcal

13 g

Protein

12% kcal

Egg FreeHigh FibreHigh ProteinNutritiousPeanut FreeSesame FreeShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnercurrylunchveganvegetarianmain coursestovetoprice dishes

Vegan Matar Paneer with Tofu

Name: Vegan Matar Paneer with Tofu — Tasty Bites
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 tablespoon Neutral Oil (I used rice bran); 0.33 cup Raw Cashews; 1 medium Onion (diced); 3 clove Garlic (diced); 0.5 inch Fresh Ginger (grated or minced); 1 medium Green Chilli (chopped; deseeded if you like); 3 medium Tomatoes (diced); 1 - 1.5 teaspoon Salt; 0.5 teaspoon Cumin Powder; 0.75 teaspoon Garam Masala; 0.25 teaspoon Chilli Powder (or more for extra heat); 0.25 teaspoon Cinnamon Powder; 3 tablespoon Tomato Paste; 1.25 cup Vegetable Stock (or water; keep in mind if using stock that you adjust the salt levels accordingly); 250 gram Firm Tofu (cubed; any excess water pressed out using a paper towel); 1.25 cup Frozen Peas; Coriander (fresh; for garnish; also called cilantro)

The Minimalist Vegan (Maša Ofei)

4

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

4 tablespoon Neutral Oil I used rice bran

0.33 cup Raw Cashews

1 medium Onion diced

3 clove Garlic diced

0.5 inch Fresh Ginger grated or minced

1 medium Green Chilli chopped; deseeded if you like

3 medium Tomatoes diced

1 - 1.5 teaspoon Salt

0.5 teaspoon Cumin Powder

0.75 teaspoon Garam Masala

0.25 teaspoon Chilli Powder or more for extra heat

0.25 teaspoon Cinnamon Powder

3 tablespoon Tomato Paste

1.25 cup Vegetable Stock or water; keep in mind if using stock that you adjust the salt levels accordingly

250 gram Firm Tofu cubed; any excess water pressed out using a paper towel

1.25 cup Frozen Peas

Coriander fresh; for garnish; also called cilantro

Equipment

Wok or large skillet

Blender

Paper towel

Grater

Knife

Cutting board

Wooden spoon or spatula

Instructions

In a wok or large skillet on medium-high heat, add two tablespoons of the oil and the cashews.

Once the cashews start to colour, add the onion and saute until it starts to caramelise. This will take a couple of minutes.

Add in the garlic, ginger, and green chilli and saute for a further couple of minutes until they start to soften and release their aroma.

Add in the fresh tomatoes and salt to taste and cook for 4-5 minutes, then remove from stove.

Carefully transfer to your blender (be careful, it will be hot!) and blend until nice and smooth. If you would prefer to wait for it to cool a little before blending the ingredients, do so. Alternatively use an immersion blender, you'll just have to take the gravy out of the skillet if using this method once done.

Place the same skillet back on medium heat, wipe it out clean then add the other 2 tbsp of oil to the pan.

Add in the cumin, garam masala, chilli, cinnamon and saute for 30 seconds to a minute to release all the aromas in the spices.

Add in the tomato paste and stir well to combine.

Pour in the tomato base from the blender and add the water/stock. Stir well and simmer for 15 minutes. It will spit a little as it thickens so be careful when stirring. If you'd like a thicker gravy, cook for an additional 3-5 minutes.

Add in the tofu and peas and cook for 5 minutes.

Remove from heat and garnish with coriander. Adjust seasoning to taste and serve with your choice of sides as recommended above. I like mine with basmati rice and naan.

Vegan Matar Paneer with Tofu

The Minimalist Vegan (Maša Ofei)

4

servings

0

per serve

0

minutes

A vegan twist on the classic Indian dish, featuring crispy tofu cubes and sweet peas in a rich, creamy cashew-tomato gravy spiced with aromatic Indian spices.

indian

south asian

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

4 tablespoon Neutral Oil I used rice bran

0.33 cup Raw Cashews

1 medium Onion diced

3 clove Garlic diced

0.5 inch Fresh Ginger grated or minced

1 medium Green Chilli chopped; deseeded if you like

3 medium Tomatoes diced

1 - 1.5 teaspoon Salt

0.5 teaspoon Cumin Powder

0.75 teaspoon Garam Masala

0.25 teaspoon Chilli Powder or more for extra heat

0.25 teaspoon Cinnamon Powder

3 tablespoon Tomato Paste

1.25 cup Vegetable Stock or water; keep in mind if using stock that you adjust the salt levels accordingly

250 gram Firm Tofu cubed; any excess water pressed out using a paper towel

1.25 cup Frozen Peas

Coriander fresh; for garnish; also called cilantro

Equipment

Wok or large skillet

Blender

Paper towel

Grater

Knife

Cutting board

Wooden spoon or spatula

Instructions

In a wok or large skillet on medium-high heat, add two tablespoons of the oil and the cashews.

Once the cashews start to colour, add the onion and saute until it starts to caramelise. This will take a couple of minutes.

Add in the garlic, ginger, and green chilli and saute for a further couple of minutes until they start to soften and release their aroma.

Add in the fresh tomatoes and salt to taste and cook for 4-5 minutes, then remove from stove.

Place the same skillet back on medium heat, wipe it out clean then add the other 2 tbsp of oil to the pan.

Add in the cumin, garam masala, chilli, cinnamon and saute for 30 seconds to a minute to release all the aromas in the spices.

Add in the tomato paste and stir well to combine.

Add in the tofu and peas and cook for 5 minutes.

Remove from heat and garnish with coriander. Adjust seasoning to taste and serve with your choice of sides as recommended above. I like mine with basmati rice and naan.

dinnercurrylunchveganvegetarianmain coursestovetoprice dishes

Nutrition

A protein-rich dish with healthy fats from cashews and tofu, moderate carbohydrates from peas, and beneficial vitamins and minerals from vegetables and spices.

21% of daily energy

32 g

Carbs

30% kcal

28 g

Total fat

58% kcal

13 g

Protein

12% kcal

Egg FreeHigh FibreHigh ProteinNutritiousPeanut FreeSesame FreeShellfish FreeVeganVegetarian

Nutrition

Daily intake breakdown

Vegan Matar Paneer with Tofu

4

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Equipment

Instructions

Vegan Matar Paneer with Tofu

4

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Equipment

Instructions

Nutrition

Daily intake breakdown