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.
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!
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.
For this tofu curry, you will need:
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.
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.
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.
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- 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.
agreed
Hi Alexia,
I'm very sorry for all the mistakes. I have corrected them all and updated the blog post.
Thank you for bringing them to my notice. I hope now you'll be able to give the recipe a try without worry.
Best,
Anjali
Thank you Anjali
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.