MATAR TOFU
I LOVE Indian food! This recipe was terrific yet my husband said it tasted "too Indian." What the heck??!! Is my husband getting dementia?? The recipe did not call for soy curls but since my husband prefers them over tofu I added some for him (OK I will be honest, I also did it because the tofu right out of the oven was so good I ate half of it). I served it with homemade Vegan Roti.
You can find the recipe at “Vegan Richa” recipe blog: VEGAN MATAR TOFU
Don't be intimidated by the ingredient "Kasuri Methi" which is dried fenugreek leaves. They are so aromatic and tasty. Go to a local Indian grocery store and ask for them. I shop at Sagar India Market in Lexington and the owners are super nice and helpful.
If you are not familiar with "garam masala" spice mix read this article at “The Spruce Eats” blog to learn about it. You can buy the spice mix at most larger grocery stores or an Indian grocery.
This recipe includes "nutritional yeast." If you are not familiar with it or its health benefits, read this article by “Healthline.”
What I did differently and clarifications:
For the tofu
-Mixed all the seasonings in a small bowl first
For the sauce
-Did not use oil
-My onion was yellow
-Used a serrano pepper with the seeds removed
-Did not have ginger garlic paste so minced about 6 grams of ginger root and 6 grams garlic
-Used paprika since I don't own Kashmiri chili powder
-Used tomato sauce instead of puree because mine was expiring soon so wanted to use it up
-Reduced salt to 1/4 tsp
-My peas were frozen
-Used just 1 cup water
For the instructions
-Baked the tofu for 25 minutes rather than pan frying
-Did not add oil to the pan so if ingredients started to stick added a splash of water
-On step #5 after the tomato mixture came to a boil I then set it aside for 2 hours because of the timing of my dinner
-Added some rehydrated soy curls when adding to tofu
