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!
Best Chana Masala (Restaurant style chickpea curry) Kerala Kadala Curry (Brown Chickpea recipe) Easy Chana Masala (an easier chickpea curry) Vegan Mushroom Masala (Dhaba style) Creamy Lentil Tofu Masala Vegan Malai Kofta Vegan Palak Paneer (Tofu) Vegan “Chicken” Curry
