Matar tofu

This is simply a curry of peas and tofu, veganized by substituting tofu for the homemade paneer cheese traditional in this recipe. Delicious, super simple, nutrient rich! Serve with brown rice.

Ingredients

1 tbsp oil

3-4 cloves garlic

1 tbsp grated ginger

1 large onion finely diced

1 can (15oz) diced tomatoes

12 blanched almonds

0.5 tsp salt

0.25 cup yogurt

spices:

1 bay leaf

0.25 tsp cinnamon

0.25 tsp turmeric

1 tsp hot paprika

1 tsp garam masala

0.5 tsp ground coriander

1 15 oz can green peas

1 jalapeno

14 oz diced firm tofu

Preparation

Sautee the onions and diced jalapeno in the oil until softened.

Add the ginger and garlic and heat for a minute. Add the spices and heat for another minute. 

Add the diced tomatoes and blanched almonds and simmer for 20 minutes with the lid on.

Remove the bay leaf and puree the rest of the sauce. Mix in the yogurt.

Add the drained peas and the tofu cubes and simmer for another 10 minutes. Serve over rice.

I like to pre-brown the tofu for more flavor!