Monday, May 5, 2008

Mattar Tofu Paneer

Did I ever mention that one reason I became vegan was because I hated cheese? No? That's because I loved cheese. I especially loved Indian paneer, and I often made my own. But, that was back when I suckled at the teat of death (as Isa would say, ha ha). Mattar paneer is one of my favourite dishes, and this version uses pressed tofu in place of paneer.

For the paneer
- 1 pkg firm or extra firm tofu, sliced in half horizontally, and pressed under a fairly heavy weight for at least 30 mins, then cubed
- 3 tbsp soy milk
- 1 tbsp plain soy yogurt
- 1 tbsp water
- 1/2 tsp miso
- 1 tbsp nutritional yeast, finely ground

1. Heat a non-stick frying pan over medium heat. Whisk together wet ingredients in a small bowl, making sure miso dissolves. Add tofu to frying pan and spray lightly with oil. Fry for about 10 mins, turning regularly, until all sides are golden.
2. Add miso mixture to pan and mix well. Allow liquid to absorb/evaporate (will happen fairly quickly), then remove tofu from pan.

For the curry
- 1 tbsp margarine
- 1 onion, halved and sliced
- 1/4 cup chopped cilantro
- 1" piece of ginger, minced
- 1 tsp tumeric
- 1 tsp garam masala
- 1 tsp salt
- 1/2 tsp chili powder
- 2 cups frozen peas
- 1 28 oz can diced tomatoes (or 3-4 fresh tomatoes)
- tofu paneer
- 1/2 cup plain soy milk
- 1 tsp lemon juice

1. Heat frying pan over medium heat. Melt butter and fry onions, cilantro, and ginger for 5 mins. Add spices and fry for 2 mins.
2. Add peas and tomatoes (with juices) and cook for 5 mins. Add paneer, soymilk, and lemon juice. Bring to bubbling and let simmer for 10 mins. Remove from heat and serve.


josh said...

excellent! i was just thinking about how i wanted to try switching out the paneer for tofu.

federal vegan (kate) said...

I used to love the dairy version of this - I've been looking for a vegan alternative, thanks! This looks really tasty and simple too.

Your blog is one of my favorites, I hope you won't mind if I link to you and post my experiences with some of your recipes on my (new) blog.

Jan Scholl said...

why do you spell it Matter? Is that a Canadian Indian thing? Here all the restaurants spell it Mutter. As do my cookbooks. But I googled both and they come up for the same type dish.

BTW-I always hated melted cheese. Hubby is just the opposite-he will eat cheese with anything but he is an omni, so it's his nasty choice.

Vegan Dad said...

Federal Vegan,
Post away!

Mutter, Mattar. I have no idea what the difference is. Maybe it is a British-Canadian thing. Is this the Indian equivalent of potato-potatah?

Anonymous said...


I'm going to make this mattar tofu paneer one of these days, it will take me back to the times I spent in India, and, in particular, Udaipur.
Did you use white (rice or chickpea) miso or dark (brown rice or barley) miso for the paneer?
Thanks for veganizing such a wonderful dish.

Vegan Dad said...

I used yellow miso. You want something mellow--just enough to add a cheesy bit to the paneer and give it a bit of colour.

Alexis said...

Ooh, I like this idea. Somehow the idea of replacing paneer with plain tofu doesn't work for me, but with the miso, etc...maybe.

I also love chesse and this is my stumbling block to becoming vegan, although I am much lower on cheese than I used to be.

Would you think of writing a post for us recovering cheese lovers, detailing how you dealt with the cheese problem?

chow vegan said...

Wow, that looks great! I've been looking for a version without the cheese. I'm going to try it soon. Thanks for the recipe!

Milk said...

I made this last night and it was AMAZING. I left out the yogurt because I didn't have any, and it still tasted delicious. My omni friend loved it, and my omni boyfriend had 3 helpings and was eyeing my leftovers! Also fast and inexpensive. :) A big hit, thanks!

keNi said...

we followed this exactly and it is FANTASTIC! we were a little skeptical but boy were we wrong, we also doubled the 'cheesy' sauce that went over the tofu b/c it was so good! thanks for sharing!