Vegan Matar Paneer with Tofu

Experience the rich and aromatic flavors of this vegan Matar Paneer with firm tofu, tomato puree, garam masala, green peas, cashews, and a variety of other spices. This dish is not only delicious and satisfying but also packed with plant-based protein and nutrients. Whether you’re a vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a must-try.

Using tofu in place of paneer

Tofu can be a fantastic substitute for paneer in dishes like Matar Paneer to make a vegan version. It provides a similar texture and can effectively absorb the flavors of the gravy. When using tofu in place of paneer, it’s important to use firm or extra firm tofu to ensure that it holds its shape during the cooking process. To achieve a texture similar to paneer, it’s essential to press the tofu, cube it and then pan-fry it until golden brown on all sides before adding it to the dish. This method helps to create a slightly crispy exterior while maintaining a soft and creamy interior, just like paneer.

The use of tofu in this recipe also allows for a healthier and plant-based alternative. Tofu can soak up the flavors of the tomato-onion gravy, resulting in a delicious and flavorful dish. While the texture of tofu may be slightly different from paneer, the similarities lie in its ability to add a creamy and rich element to the dish. Also, the matar panel is one of the most classic Indian curries. So, you NEED to try it!

Why this Matar Tofu works

This Vegan Matar Tofu recipe works so well because of its unique blend of spices in the onion tomato masala sauce. The combination of ground coriander, cumin, red chili powder, and garam masala creates a depth of flavor that is both robust and aromatic. Additionally, the inclusion of cashews in the base adds a delicious creamy texture to the dish, making it utterly satisfying and comforting.

ALSO, this recipe has the surprising ability to convert tofu skeptics into fans. The crispy fried tofu cubes soak up the flavors of the masala sauce, making them a delightful addition to the dish. Furthermore, the option to add bell pepper or any other veggies makes this recipe incredibly versatile, allowing for personalization based on preference and availability.

Ingredients and Substitutes

For this tofu curry, you will need:

  • Extra firm tofu: Drain the tofu and dry it with a paper towel before cubing and frying it. Replace with seitan if you want a soy-free option.
  • Green peas: If you don’t have access to frozen green peas, you can easily swap them out for fresh green peas, but boil/steam them before adding to the sauce.
  • Aromatics: Roughly chopped onion, garlic cloves, fresh ginger (you van also use a food processor to dice them). Use a pinch of asafoetida instead of garlic cloves and ginger if you prefer!
  • Tomato puree: You can also use 2 large fresh tomatoes or a handful of cherry tomatoes. You can also use 2-3 tablespoon tomato paste.
  • Raw Cashews: Replace with 1/4 – 1/2 cup coconut milk
  • Ground Spices: Cumin powder, Kashmiri chili powder, ground turmeric, Garam masala, Coriander powder. Use what you have at hand.
  • Whole spices: Cloves, cardamom, Cinnamon stick, bay leaves (these will add a burst of flavor). Use what you have at hand.
  • Vegetable oil

What Makes This Tofu Paneer Recipe Healthy?

This Tofu Paneer recipe is not only delicious but also packed with nutritional benefits.

By using tofu as a plant-based alternative to paneer, this recipe is lower in calories and fat, making it a healthier option. Tofu is also a good source of protein, making this dish a great option for those following a plant-based diet.

In addition to the tofu, this recipe also includes the use of peas, adding a good source of fiber and nutrients to the dish.

For an even healthier option, you can also add in more vegetables or serve the dish with whole grains such as brown rice or quinoa. The option to add healthy garnishes such as lemon juice and fresh coriander/cilantro leaves also adds an extra nutritional boost to the dish.

For those looking to make this recipe even healthier, adding in more vegetables can increase the overall nutrient content of the dish.

For those with soy allergies, chickpeas or seitan can be substituted for the tofu, providing a soy-free option while still maintaining the health benefits of the dish.

Different ways to serve matar paneer

Vegan Matar Paneer made with tofu is a versatile and flavorful dish that can be enjoyed with a variety of sides.

One popular option is to serve it with freshly made rotis, which are Indian flatbreads that are soft and perfect for soaking up the rich and spicy gravy of the matar paneer.

Another classic pairing is serving the dish with naan. Naan is a leavened, oven-baked flatbread that is slightly chewy and great for scooping up the delicious tofu and pea mixture.

Basmati rice is also a great accompaniment to the dish. Its light and aromatic addition provides a nice contrast to the bold flavors of the matar paneer.

No matter which option you choose, you’re sure to enjoy the delightful combination of flavors and textures in this vegan take on a beloved Indian dish.

How to make Vegan Matar Paneer

  • Begin by pan-frying cubed tofu with a pinch of salt until it achieves a golden brown color.
  • For the tomato-cashew sauce, sauté onions, ginger, garlic, and green chilies until they become soft and translucent.
  • Introduce tomato puree, ground spices, and cashews to the sautéed mixture, and cook until the concoction thickens, and the oil starts to separate.
  • Blend the sauce into a smooth paste, adding 1 cup of water before blending, and set it aside.
  • In the same pan, heat a bit more oil and fry whole cumin seeds, bay leaves, cloves, and cardamoms until their aroma is released.
  • Pour the blended tomato-onion mixture back into the pan, and add the pan-fried tofu cubes along with diced bell pepper.
  • Sprinkle garam masala over the mixture and let it simmer, adding tablespoons of water as needed. This simmering process allows the flavors to meld together.
  • Finally, garnish the dish with a squeeze of lemon juice, a drizzle of plant-based cream (if using), and chopped coriander/cilantro leaves.
  • Adjust the salt if necessary, and serve the delicious and flavorful Vegan Matar Paneer hot with roti, basmati rice, or naan.

Expert Tips

You can substitute the tofu with tempeh, which is made from fermented soybeans, or with seitan, made from wheat gluten. If you prefer a more whole-food approach, you can also use boiled potatoes or even chickpeas as a replacement for the tofu.

I prefer a medium spice level. But you can adjust the heat level of the dish, and reduce the amount of green chili peppers used. You can also remove the white membranes from the chilies, as a lot of the heat resides in this part. You can also increase the amount of red chili powder for a spicier kick, or omit it altogether for a milder flavor.

For a smooth and creamy gravy, soak the cashews in hot water for about 30 minutes before blending them with the tomato-onion mixture. This will help create a luscious texture and rich flavor.

Before cooking, ensure that the tofu is pressed to remove excess moisture, as this will help it brown more easily and create perfect pan-fried tofu cubes. Also, the cubed tofu will absorb more flavor from the dish.

Here are some more vegan curries to try!

Print

Vegan Matar Paneer Tofu

You need to make this flavorful Vegan Matar Paneer recipe, where we swap paneer with tofu for a delightful vegan twist—packed with aromatic spices, fresh herbs, and nutritious veggies. Ideal for dinner, it pairs well with roti, rice, or naan.
Course Dinner, Lunch
Cuisine Indian
Keyword Matar Paneer, Matar Tofu, Tofu curry, Vegan Matar Paneer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 serves

Ingredients

  • 1 block of tofu 400g / 14 oz, pressed and cubed
  • 1 large onion roughly chopped
  • 1 inch piece of ginger roughly chopped
  • 4 cloves of garlic roughly chopped
  • 2-3 green chili peppers roughly chopped (adjust to taste)
  • 1 cup frozen or fresh peas
  • 400 ml about 1 ¾ cups tomato puree (substitute with 4 fresh tomatoes, blended)
  • 1 bell pepper diced into large pieces (optional)
  • ¼ cup cashews about 30g
  • 1 cup Water

Ground Spices

  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • 2 tsp garam masala divided
  • Salt to taste

Whole Spices

  • 1 tsp whole cumin seeds
  • 2 bay leaves
  • 4 cloves
  • 4 whole cardamoms

Garnish

  • Squeeze of lemon juice
  • Fresh coriander/cilantro leaves chopped
  • Plant-based cream optional

Instructions

Preparation of Tofu and Bell Pepper:

  • Heat a non-stick pan over medium heat. Add cubed tofu and fry until golden brown on all sides. Remove and set aside.
  • In the same pan, add the diced bell pepper and sauté until slightly softened. Remove and set aside with tofu.

Cooking the Base:

  • In the same pan, heat a little oil over medium heat. Add onions, ginger, garlic, and green chilies. Sauté until the onions turn soft and translucent.
  • Stir in the tomato puree, ground spices (use only 1 tsp of garam masala here), and cashews. Add salt to taste. Cook for 8-10 minutes, or until the tomato mixture thickens and oil starts to separate from the sides.

Blending the Base:

  • Allow the mixture to cool slightly. Transfer to a blender, add 1 cup of water, to loosen the sauce, and blend until smooth. Set aside.

Final Cooking:

  • In the same pan, heat a little more oil. Add whole cumin seeds, bay leaves, cloves, and cardamoms. Fry until they start to sizzle and release their aroma.
  • Pour the blended tomato-onion mixture back into the pan. Add fried tofu, green peas and bell pepper. Sprinkle the remaining 1 tsp of garam masala and stir everything in.
  • Cover and simmer for about 10 minutes, allowing the flavors to meld together. Add more water if required!

Garnishing:

  • Turn off the heat. Add a squeeze of lemon juice, and a drizzle of plant-based cream (if using), and sprinkle chopped coriander/cilantro leaves. Adjust salt if needed.

Serving:

  • Serve hot with roti, basmati rice, or naan.
  • Enjoy your delicious and flavorful Vegan Matar Paneer made with tofu!
Beextravegant

View Comments

  • - a cup of water was forgotten from the directions.
    - peas are listed in the ingredients and never mentioned again.
    - 2 tomatoes are not a sufficient substitute (as suggested) for 400mls of tomato purée. i ended up using a tin of chopped tomatoes (as it's what i had on hand) to rescue the resulting paste. additionally, 400mls is excessive, unless there's some confusion about what product this actually is; tomato purée comes in tubes.
    - suggests using tempeh instead of tofu for those with soy allergies. tempeh is also made from soybeans.

  • I tried this recipe and it turned out so good! The vegan twist was amazing. I usually dislike ordering 'rich' Indian sides from restaurants because it's just so thick and creamy, but the fact that it's vegan made it so light, yet nourishing. Thank you <3

  • I made this recipe last night for dinner. I was looking to replace coconut cream and thought I should try this. I was surprised at how simply it came together. It was sooooo delicious. My 8 year old son loved it. My husband of 13 years said that it's the best paneer I've ever made. He asked If I could continue to make it with this recipe. I was amazed. I felt like I was at a restaurant [ except this recipe made in restaurants usually leaves you feeling really bloated due to heavy creams used]. I highly recommend that you try this recipe. Anjali did a fabulous job! Thank you for sharing it with us all.

Recent Posts

Chocolate Chickpea Tahini Truffles – No Bake, Vegan, GF

Truffles, but make them healthy. That’s right, we’re doing it: chocolatey decadence, a sneaky protein boost,…

2 days ago

Spiced and Roasted Cauliflower Steak

Looking for a healthy cauliflower recipe that’s bursting with flavor and incredibly versatile? These spiced…

1 week ago

Autumnal Mushroom Butternut Squash Sandwich

Looking for a sandwich that combines the comforting flavors of fall with a touch of…

3 weeks ago

Roasted Cauliflower Soup with Sage Chili Oil

Let’s talk about soup. Not just any soup—the soup you’ll want to wrap yourself in like…

1 month ago

Crispy Tofu Potato Galette

This Tofu Potato Galette is a hearty, protein-packed vegan dish perfect for breakfast, brunch, or…

2 months ago

Fluffy Bean-Stuffed Pita Recipe – Vegan

Looking for a deceptively easy plant-based recipe that’s versatile and nutritious? My vegan bean-stuffed pita…

3 months ago