Vegan matar paneer with tofu

Vegan matar paneer with tofu: a creamy curry with tofu, peas, tomatoes, coconut milk and warming spices. Hearty and easy to make any day of the week.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 340 kcal per serving
• Protein: 20 g
• Fat: 16 g
• Carbs: 28 g

Ingredients

• 300g tofu
• 200g peas
• 400g tomatoes
• 1 onion
• 2 cloves of garlic
• 1 piece of ginger (about 2 cm)
• 2 tbsp coconut oil
• 100ml coconut milk
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 pinch of salt
• 1 handful of coriander

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon

1. Drain the tofu well, press it briefly and cut it into cubes. Fry it in coconut oil until golden brown all over, then set aside.
2. Finely chop the onion and soften it in coconut oil until translucent. Add the garlic and ginger and fry briefly.
3. Stir in the garam masala, turmeric, ground coriander and cayenne pepper. Toast the spices briefly until fragrant.
4. Stir in the tomatoes and let the sauce reduce over a medium heat. Then stir in the peas and coconut milk and simmer gently.
5. Carefully fold the tofu cubes into the sauce and season to taste with salt. Leave for a moment so everything comes together.
6. Sprinkle with fresh coriander and serve hot.

Good to know

A dish like this is simple comfort in a bowl. Creamy, spicy and just right for days when you want something warm and grounding.

Swaps

Tofu → tempeh (a little more protein) | Coconut milk → cashew butter mixed with water (also creamy; contains tree nuts) | Peas → edamame (a little more protein)

Allergens

Contains soya, plus coconut from the coconut milk. For children, reduce the cayenne pepper; in pregnancy, tofu that is heated through and thoroughly washed fresh coriander are the safe choice.

Dairy-free recipes