Tofu Matar Masala

Creamy dreamy tofu matar paneer – a creamy lightly spiced sauce made from cashews. The tofu and peas add lots of plant-based protein. Delicious!

Tofu matar masala

Have you tasted creamy matar 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 added gorgeous cashew cream in the end. I’m so glad it did. It’s rich 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.

Tofu matar masala

Tofu Matar Masala

Creamy dreamy tofu matar paneer - a creamy lightly spiced sauce made from cashews. The tofu and peas add lots of plant-based protein. Delicious!
Prep time: 2 hours
Cook time: 30 minutes
4 servings
5 from 1 vote

Ingredients

For the cashew cream

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

For the onion and 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

Instructions

To make the cashew cream

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

To make the onion paste

  • 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.
  • Add the garlic, ginger and chilli flakes. Cook for a further minute.
  • Remove from the heat, then the mix to a mini chopper and blitz to a chunky paste.

To make the curry

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

To serve

  • Top with coriander.
  • Great with basmati rice and flatbreads.

More Recipes with Tofu

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My top 10 healthy and light vegan dinners

11 Responses

  1. Hi Niki,

    Do you have any ideas for alternatives to cashew cream and cashew cheese as my wife has severe allergy to tree nuts?

    Thanks.

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