Meatless meals give you the opportunity to appreciate veggies and its a good idea to go meat-free a few times during the week.If you like Indian food then there are myriad of vegetarian recipes that you can cook for each mealtime.Our Sunday Supper team has decided to go meatless today and I’m so excited!
My contribution to this event is my Tofu and Peas curry that tastes delicious with all the flavorful spices and it’s also healthy.This dish is traditionally made using Paneer, but Tofu is packed with protein and low in saturated fat that makes it a perfect alternative to Paneer.I shallow fry the Tofu until pale golden and that gives it a lovely texture and helps it hold its shape.
The Tofu takes on all the deliciousness and gets coated in the sauce along with the peas that add a lovely vibrant color to the dish.Scoop it with Roti,Naan or just plain rice.If you love curry then this recipe can be the base for many of your dishes.Substitute the Tofu for your favorite vegetable and enjoy a curry night in the comfort of your own home.
Tofu and Peas Curry (Tofu Matar) #SundaySupper
Ingredients
- Extra Firm Tofu-15 oz
- Frozen Peas-1 cup
- 1 medium Red Onion-diced
- Garlic cloves-4
- Ginger-1 inch
- Bay Leaf-1
- Ground Cumin-1 tsp
- Ground Coriander-1 tsp
- Red chili powder-1/2 tsp
- Turmeric-1/2 tsp
- Tomato-1 pureed
- Water-1/2 cup
- Garam Masala-1/2 tsp
- Salt-to taste
- Oil-4-5 tbsp
Instructions
- Squeeze the Tofu between your palms gently to get excess water out and pat dry with a kitchen towel.
- Cube the Tofu into small cubes.
- In a wok heat about 2 tbsp of oil and shallow fry in batches until golden.
- Empty onto a plate.
- In a food processor place the onion,garlic and ginger.Add a little water and make a paste.
- In the same wok heat about 3-4 tbsp of oil and add the bay leaf.
- Add the onion paste and saute until the raw smell disappears stirring frequently making sure that it does not stick to the pan.(about 5-6 minutes)
- Add the spices and continue to cook until aromatic.
- Add the pureed tomato and continue to cook until you see oil separating from the sides.
- Add the fried Tofu,mix well and add water.
- Add salt and garam masala.Check and adjust the seasonings.
- Add the peas and continue to simmer uncovered for about 6-8 minutes.
- Serve hot with Roti,Naan or Rice.
My friend the lovely Tammi from Mommas Meals is hosting this exciting event and you will be amazed at the collection of meatless meals from our Sunday Supper group!
Salads, Soups, Stews and Starters
- Spicy Vegan Potato Salad by Killer Bunnies, Inc
- Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
- Olive Tapenade by MealDiva
- Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
- Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
- Potato Chickpea Stew by The Not So Cheesy Kitchen
- “Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
- Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings
“Meat”balls
- Teriyaki Quinoa “Meatballs” by The Foodie Patootie
- Black Bean “Meatballs” with Marinara by Foxes Love Lemons
- Spicy Vegetarian Meatballs by Mess Makes Food
Pastas, Pizzas and Casseroles
- Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
- Four Cheese and Spinach Stuffed Shells by Melanie Makes
- Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
- Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
- Deconstructed Vegan “Lasagna” by What Smells So Good?
- Ramen Stir Fry by Ninja Baking
- Roasted Red Pepper Lasagna by Cravings of a Lunatic
- Broccolini Macaroni and Cheese by Family Foodie
- Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
- Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
- Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
- Pasta Patate by Webicurean
- Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
- Broccoli, Mushroom, and Rice Casserole by Momma’s Meals
- Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu
Burgers
- Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
- Garbanzo and Brown Rice Burgers by girlichef
- Tofu Burgers by Small Wallet, Big Appetite
Tacos & Everything Wrapped
- Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
- Mushroom & Poblano Tacos by La Cocina de Leslie
- Green Chile Enchiladas by Cookin’ Mimi
- Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
- Black Bean and Avocado Flautas by Supper for a Steal
- Black Bean Spinach Quinoa Burritos by Alida’s Kitchen
Other Main and Side Dishes
- Vegan, Gluten Free Breakfast Bars by Pies and Plots
- Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
- Mediterranean Tomato Tart by Magnolia Days
- Lentil Stuffed Peppers by Peanut Butter and Peppers
- Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
- Leek and Zucchini Tarte Tatin by Food Lust People Love
- Tofu and Peas Curry (Tofu Matar) by Soni’s Food
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