Mattar Tofu
Peas and firm tofu in a creamy tomato-onion gravy
Why This Recipe Works
This plant-based version of the classic mattar paneer swaps cheese for pan-seared tofu and heavy cream for a silky cashew blend. Pressing the tofu well ensures it absorbs the flavors of the spiced tomato gravy while maintaining a satisfying, firm texture.
Instructions
Drain the soaked cashews and blend them with the water until the mixture is completely smooth, then set the cream aside.
Heat the oil in a wide nonstick pan or braiser over medium heat until it shimmers. Stir in the cumin and fennel seeds until they smell fragrant.
Add the tofu cubes and salt to the pan and cook, stirring occasionally, until the edges are lightly browned on most sides.
Stir in the water, peas, tomato onion masala, fenugreek leaves, and nutritional yeast. Add most of the cashew cream, reserving about 2 tablespoons for the final garnish.
Cover the pan and simmer over medium-low heat for about 10 minutes until the sauce is well combined and the peas are tender. Stir in a little extra water if the gravy becomes too thick, then adjust salt to taste.
Serve hot, drizzled with the reserved cashew cream and garnished with extra peas and cilantro.
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The tomato onion masala base can be prepared several days in advance and kept in the refrigerator.
