Coconut Mattar Tofu

This recipe subs paneer cheese for tofu to make this traditional Indian dish completely plant-based. The tofu soaks up the flavorful sauce and provides plant-based protein.

This recipe comes to us from Catrina Muolo of @plantedfamilies.

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Serves 4-6

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cups fresh kale, roughly chopped
• 3 cloves garlic, minced
• 1 1/2 cups coconut milk
• 2 cups crushed tomatoes or tomato sauce
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 3/4 teaspoon ground coriander
• 3/4 teaspoon cinnamon
• 1 teaspoon salt
• 1 tbsp coconut sugar
• Pinch of cayenne powder (optional)
• 1 package of extra firm tofu, cubed
• 1 1/2 cups of frozen peas

Directions:

1. Saute the onion in the olive oil in a large saucepan over medium heat, stirring frequently until onions are soft. Then add kale and garlic and cook another 3 minutes.

2. Then add: coconut milk, crushed tomatoes, turmeric, curry powder, coriander, cinnamon, salt, coconut sugar and cayenne (if using).

3. Simmer all together over medium low heat, stirring occasionally, for about 10 minutes.

4. Add cubed tofu and frozen peas. Stir in and simmer for another 3-5.

5. Serve over rice.