The following post was originally featured on “>Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness.
You’ve probably noticed that Isaac and I love Indian food. Typically we just go to Lehja when we’re craving it, but lately I’ve been on a mission to learn how to make some of my favorite dishes at home.
My first experiment was Gina’s channa masala recipe. It turned out to be delicious, so this week I decided to try a vegan version of mattar paneer using tofu instead of the paneer. Paneer is a soft cheese with a similar consistency to tofu, so I thought it would work out well.
Oh my goodness you guys . . . it turned out fantastic! I was so happy with the results and ended up having the mattar tofu for dinner that night as well as lunch and dinner the next day. It’s that good. The tomato-based sauce pairs nicely with the tofu cubes and the peas add a nice hint of sweetness. I had forgotten how much I love peas!
This meal totally takes me back to the days I used to buy Amy’s Organic frozen mattar tofu meals. Honestly those meals are some of the only frozen meals on the market that I’ll buy, but this is even better because it’s home-cooked.
Is it bad that I already want to make it again?! I don’t think so.
1 14-ounce package organic extra-firm tofu, cut into small cubes1 1/2 tablespoons coconut oil1 inch piece of fresh ginger1 clove fresh garlic, minced1 medium yellow onion, chopped1/4 to 1/2 teaspoon cayenne pepper1/3 cup water1/2 tablespoon garam masala1/2 tablespoon ground coriander1/4 teaspoon ground turmeric1 teaspoon salt1/8 teaspoon black pepper1 14-ounce can diced tomatoes with juice1/2 cup vegetable broth1 bag frozen baby peas, thawed slightlyFresh chopped cilantro, for topping (optional)