Tofu Matar Masala (Vegan)

Have you tasted creamy mattar paneer? I remember eating it years ago and it was so creamy with melting pops of paneer and sweet peas. Absolutely delicious.

So I wanted to create a creamy vegan version. I considered a few options to make the sauce but decided to add gorgeous cashew cream in the end. I’m so glad it did. It’s rich and creamy and works perfectly with the tomatoes, spices and the chunks of tofu.

I really hope you like my latest curry! As ever please let me know if you have any comments or questions – I love to hear from you xx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4 servings
  2 hrs soaking preparation time
  30 minutes cook time


To make the cashew cream;

  • 1/2 cup soaked cashews (soak for at least 2-3 hrs)
  • 1/4 cup water

To make the onion garlic paste;

  • 1 tbsp olive oil
  • 1 onion chopped roughly
  • 3 cloves garlic sliced
  • 2 tsp grated ginger
  • 1/2 tsp chilli flakes
  • Water to loosen paste a little if needed.

For the curry;

  • 2 tsp olive oil
  • Pinch ground cloves
  • 1 stick cinnamon
  • 1 tsp Turmeric
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 1/2 tsp fenugreek
  • 2 cups cherry tomatoes sliced
  • 1 1/2 cups water
  • 3 cups frozen peas
  • 1 pack organic firm tofu or silken if preferred.
  • 1 tsp sea salt
  • Handful fresh Coriander


To make the cashew cream;

  1. Add cashews and water to a blender or mini chopper and blitz until you get a smooth paste.

To make the onion paste;

  1. Add the oil to a frying pan then add the onions. Cook on a medium heat for the onions 8-9 minutes until soft and browning.
  2. Add the garlic, ginger and chilli flakes. Cook for a further minute.
  3. Remove from the heat, then the mix to a mini chopper and blitz to a chunky paste.

For the curry;

  1. Add the spices to a large pan with the oil and cook on a medium heat for a few minutes to release the oils.
  2. Add in the garlic onion paste and cook for 4 – 5 minutes.
  3. Pop the tomatoes into a mini chopper or blender and pulse until you get tomato juice (some chunky bits are fine).
  4. Add to the pan along with the water and cook for 10 minutes.
  5. Finally add in the cashew cream, peas and tofu. Stir to combine and cook for 10 minutes.
  6. Season well.
  7. Top with coriander
  8. Great with basmati rice and flatbreads

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  1. Jane Kircher on June 29, 2018 at 6:41 am

    I must try this. Cashew cream instead of coconut milk – so much healthier! Thank you.

    • Niki on June 29, 2018 at 9:52 am

      Hi Jane
      So glad you approve. Let me know what you think?

      Love, Niki xx

  2. Ksenia on July 8, 2018 at 11:46 am

    This recipe is amazing! The curry was so good! Thank you so much!

    • Niki on July 8, 2018 at 8:55 pm

      Hi Ksenia
      So glad you like it!!

  3. Ann on October 21, 2018 at 9:13 am

    Great curry. Can you freeze it?

    • Niki on October 23, 2018 at 8:15 am

      Hi Ann
      Glad you like it.
      I haven’t tried but I think so.
      My best
      Niki x

  4. Linds on November 6, 2018 at 3:39 pm

    There are references to ingredients directions that are not in the ingredients list… garlic paste and water

    • Niki on December 30, 2018 at 9:03 am

      Hi Linds
      I’ve changed to garlic onion paste to clarify.
      My best
      Niki xx

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