Vegan Matar Tofu

(This recipe is based on and modified from Priya Krishna's book Indian(-ish).)

Ingredients:
  • 2 medium yellow onions, chopped
  • 2 thumbs of fresh ginger, grated
  • 1 spicy pepper, chopped (omit for less spice)
  • 1 large can diced tomatoes
  • 1/3 cup vegetable oil, olive oil, or coconut oil
  • 6-8 green cardamom pods
  • 2 tablespoons coriander seeds
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of tumeric
  • 2 bay leaves
  • 1.5 teaspoon of salt
  • 2 cups of frozen peas
  • 1 large block of extra firm tofu, diced
  • 1/2 cup of chopped cilantro (garnish)

Cooking Steps:
  1. Drain the tofu and press the water out with a small pan or dish while prepping.
  2. Chop the onion, pepper, and grate the ginger.
  3. Heat the oil in a cast-iron pan and heat the cardamon pods and coriander seeds for about 1 minute.
  4. Add the onions and pepper and cook until translucent.
  5. Add the grated ginger and canned tomatoes and simmer for about 5 minutes.
  6. Remove from the heat and let cool.
  7. Spread the tofu on a spayed pan or parchment paper and bake at 350°F for about 15 minutes or until edges start to harden a bit.
  8. Pour the cooled sauce in the cast-iron pan to a blender and mix for 30 seconds to 1 minute to make a slightly chunky paste (think apple sauce consistency).
  9. In the same cast-iron pan, add another 2 tablespoons of your oil of choice and toast the cumin seeds and bay leaves for about 1 minute.
  10. Add the blended sauce and bring to a simmer; careful due to splatters from the boiling.
  11. Add the salt, tumeric, frozen peas, and tofu cubes.
  12. Bring to a simmer again for a few minutes and add salt and pepper to taste.
  13. Recommend serving over fresh basmati rice with cilantro garnsih.
Options:

Try adding other vegatables like lima beans or sliced okra to change the flavor and texture.