Tofu Paneer

Serving size:


    • 1 lb
    • firm tofu
    • 1
    • small onion, thinly sliced
    • 2 clv
    • garlic, minced
    • 1 t
    • fresh ginger, minced
    • 2 t
    • garam masala
    • 1 t
    • turmeric
    • 1 t
    • coriander
    • 1⁄2 t
    • salt, or to taste
    • 1 cn
    • diced tomatoes, 16-oz.
    • 3 c
    • frozen peas
    • 1 T
    • olive oil
10 minutes
Ready in
10 minutes


A delicious, Indian-style vegan dish. Serve over basmati rice.


Press tofu and drain as much liquid out as possible. Cut the tofu into small cubes and freeze in single layer on baking sheet (this is an important step, freezing the tofu changes the texture considerably). Thaw the tofu and blot well with clean kitchen towel. Sauté onions, garlic, ginger, and spices in the olive oil. Mix in tomatoes and tofu. Bake for 30 minutes at 350º. Stir in frozen peas and bake 5 minutes more to heat through. Serve with steamed basmati rice.


Allow time to freeze and defrost tofu before preparing this recipe.