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Indian cuisine already has a lot of veg options, so turning the classic peas and paneer (Matar Paneer) into a vegan recipe is pretty easy, and just as delicious. Blending and cooking your own spices and sauces is just so much better then using curry powder or a paste, not that there’s anything wrong with that… Using coconut instead of cream adds a luxurious texture to the dish without being too coconutty and the tofu gives you all the benefits of a low fat source of protein while being true to the original dish. Despite the seemingly long list of ingredients, we have taken out anything that was too crazy and left the ones that most people who love Indian food will have on hand. This recipe comes together quickly so again, don’t let the number or ingredients scare you off. Bone Apple Tea.

Vegan Peas and Tofu (Paneer)
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Vegan Peas and Tofu (Paneer)

Course: DinnerCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • For the Sauce

  • 3 cloves of garlic, minced

  • 2 Tbsp of fresh ginger, minced

  • 1 medium onion, diced

  • 1/4 tsp of ground cardamom

  • 2 medium sized tomatoes, diced

  • 1/4 cup of raw cashews (Costco sells these at a reasonable price)

  • 1/4 tsp of salt

  • For the Peas and Tofu

  • 1/4 tsp of cinnamon

  • 1 bay leaf

  • 1/4 tsp of turmeric

  • 1/2 tsp of chili powder (you can adjust to your heat preference)

  • 1 tsp of garam masala

  • 1 tsp of coriander powder

  • 1 cup of green peas (fresh or frozen)

  • 1 block of firm tofu

  • 1 cup of coconut cream

  • 2 Tbsp of lemon juice

  • Fresh cilantro for garnish

Directions

  • Preheat the oven to 425°. Cut the tofu into 1 1/2 cm cubes and spread evenly on a baking sheet lined with parchment paper. Place in the oven for 20 minutes, remove the tofu and set aside.
  • For the Sauce
  • Heat a large skillet over medium and then add the onion, garlic and ginger. Cook while stirring until the onion becomes soft and translucent. If the garlic sticks to the skillet you can add a little water to deglaze the pan.
  • Add the tomatoes, cashews and salt and continue to cook until the tomato breaks down and the cashews soften up.
  • Remove from the heat and let cool.
  • Put the tomato/cashew mixture in a blender and blend until smooth.
  • For the Peas and Tofu
  • Reheat the skillet over medium heat and add the cinnamon, bay leaf, turmeric, chili powder, garam masala and coriander powder and stir until the spices become fragrant but not burned.
  • Add the pureed tomato/cashew mixture and stir well.
  • Add the peas, tofu, coconut and lemon juice. Stir well and heat through.
  • Serve with rice and/or bhajis topped with fresh cilantro.

Notes

  • I

Vegan Peas and Tofu (Paneer)