Vegan Matar Paneer
Serves 4
5 mins prep
15 mins cook
20 mins total
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.
tspolive oildivided
clovegarlic, minced
cupfrozen peas
16oz blockextra 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)
bottle of Maya Kaimal Madras Curry Sauce
dashsaltmore to taste if needed
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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.