Mattar Tofu

This mattar tofu is a healthy, vegan version of an Indian food classic, mattar paneer. Tofu works perfectly as a sub for the paneer cheese and makes this dish dairy-free.

Isaac and I love Indianfood. Our favorite local restaurant for Indian food is Lehja so usually we just head there when we’re craving it, but lately I’ve been on a mission to make some of my favorite dishes at home.

Plate with mattar tofu and peas served over a bowl of rice with a gold fork on the side of the bowl.

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.

Pan full of mattar tofu-- tofu cooked in tomatoes and peas.

Using Tofu Instead of Paneer Cheese

The tofu was the perfect plant-based substitute for paneer cheese. I pan fried the tofu cubes in a little coconut oil until golden brown and then add to the sauce after cooking. 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!

I need to start planning this dinner on the weekly, it’s seriously one of our favs!

Tofu cooked in tomatoes and peas served over a bowl of rice. Topped with cilantro.

More Indian Cuisine Inspired Recipes to Try

More Tofu Recipes

Mattar Tofu

5 from 20 votes
This mattar tofu is a healthy, vegan version of an Indian food classic, mattar paneer. Tofu works perfectly as a sub for the paneer cheese and makes this dish dairy-free. 
Plate with mattar tofu and peas served over a bowl of rice with a gold fork on the side of the bowl.
Print RecipePin Recipe
Prep Time 10minutes
Cook Time 20minutes
Servings 2


  • 114 oz package organic extra-firm tofu, cut into small cubes
  • 1 1/2Tablespoonscoconut oil
  • 1inchpiece of fresh ginger
  • 1clovefresh garlic, minced
  • 1medium yellow onion, chopped
  • 1/4-1/2teaspooncayenne pepper
  • 1/3cupwater
  • 1/2Tablespoongaram masala
  • 1/2Tablespoonground coriander
  • 1/4teaspoonground turmeric
  • 1teaspoonsalt
  • 1/8teaspoonblack pepper
  • 114 oz can diced tomatoes with juice
  • 1/2cupvegetable broth
  • 1bag, 2 cups frozen baby peas, thawed slightly
  • fresh chopped cilantro, for topping (optional)
  • rice or cauliflower rice, for serving


  • Place onion, ginger, garlic and cayenne pepper into the container of a blender or food processor along with 1/3 cup water and blend until the mixture turns into a smooth paste. Set aside.
  • Heat coconut oil in a large sauté pan. Once hot add tofu cubes in a single layer and stir-fry until golden. This shouldn’t take very long. Once golden place tofu cubes onto a plate and set aside.
  • Carefully add the contents of the blender into the same sauté pan you used for the tofu. Just be very careful with this part as the paste may splatter. Cook, stirring constantly until the paste turns a light brown color (about 5-6 minutes).
  • Add the garam masala, coriander, turmeric, salt, pepper and tomatoes. Stir and cook for a few minutes longer. Add in vegetable broth and peas, mix well and bring mixture to a boil.
  • Cover, lower heat and simmer gently for 10 minutes. Lift cover and add the tofu cubes. Simmer ten minutes or until tofu and peas are heated through. Top with a little cilantro and serve with brown, basmati, jasmine or cauliflower rice.


Serving: 1/2 of recipeCalories: 539kcalCarbohydrates: 41gProtein: 36gFat: 22gSaturated Fat: 11gFiber: 14gSugar: 17g
Course: Lunch/Dinner
Cuisine: Indian
Keyword: mattar tofu, vegan mattar paneer


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Recipe Rating

    1. Francesca Earl
      August 31, 2021 AT 9:25 pm

      5 stars
      So quick and easy to make and utterly delicius!! We love Indian food so it was great to try a new recipe. 10/10!!

      1. Brittany Mullins
        September 2, 2021 AT 11:06 am

        Yay! So glad this recipe was a hit, Francesca! Thanks so much for the review :).

    2. Aneta
      October 30, 2020 AT 9:47 pm

      5 stars
      This dish is so good! Another EBF recipe I keep coming back to.

    3. Ashish Patel
      September 1, 2020 AT 3:24 am

      5 stars
      Hello, Awesome Article, and Your information about the recipe is very amazing and so much useful for me. Keep it up and thank you very much.:)

    4. Sarah Van Valkenburgh
      March 12, 2020 AT 4:23 pm

      5 stars
      I’ve tried making Indian food at home, and it always feels like it’s missing something. This recipe, however, was AMAZING. I added more salt than it called for, and added a tablespoon of butter at the end and it was incredible. My fiance doesn’t even like tofu, and he’s raving about how great this is. Thank you!!!!!!

      I doubled the recipe to have leftovers, and I’d say the base recipe has more like 3-4 servings, not 2. Because now we have a LOT of leftovers 🙂

      1. Brittany Mullins
        March 12, 2020 AT 5:42 pm

        Ahh yay!! So glad you both loved this recipe, Sarah. Thanks so much again, for coming back to leave a comment and star rating. The reviews are super helpful to other readers and it means the world to me!

    5. Amanda
      March 8, 2020 AT 10:07 pm

      5 stars
      Made this tonight and it is absolutely delicious. One of the best dishes I have ever made!

      1. Brittany Mullins
        March 9, 2020 AT 2:33 pm

        Ahh that makes me so happy to hear, Amanda!! Thanks so much for trying my recipe and for coming back to leave a comment and star rating. It means the world to me. <3

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