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Vegan Matar Paneer with Tofu

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Ingredients
  

  • 1 14 oz. block of firm tofu
  • 1 tbsp vegan butter
  • 2 cups frozen green peas
  • ¼ cup cashews
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 inch of ginger, minced
  • 1 green chili, chopped
  • 3 tomatoes, chopped
  • ½ cup nondairy milk *I used almond milk
  • ½ tsp ground cumin
  • 1 tsp coriander
  • 1 tsp red chili powder
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ½ tsp garam masala
  • 1 tsp kasoori methi optional, but highly recommended
  • salt to taste

Instructions
 

  • Soak cashews in boiling water for at least 15 minutes. Press tofu for at least 15 minutes too. Take frozen peas out of the freezer and thaw. 
  • Add vegan butter and tofu triangles to a pan over medium heat. Flip the tofu once one side has browned and crisped up (about 4-5 minutes). Cook for around the same amount of time on the other side. While tofu cooks, prep other ingredients.
  • When tofu is done, add 1 tbsp avocado oil to the pan. Add ginger, garlic, onions, and green chili. Saute until onions are translucent.
  • Add tomatoes. Stir until its juices evaporate and the mixture stays together, so about ~ 6-8 minutes. Take the pan off of the heat and let it cool a little before blending.
  • Blend the tomato mixture with cashews and milk. 
  • Add 1 tbsp avocado oil to the same pan over medium-low heat. Add all the ground spices and make sure they do not burn! After 2-3 minutes, add peas. Mix until peas are mostly cooked, so around 6-8 minutes. 
  • Add the blended mixture along with 1 cup of water (adjust according to desired texture), salt, and kasoori methi. Bring to a simmer and cover for 10 minutes.
  • Add tofu triangles, let it simmer for 2-3 more minutes, and then take it off of the heat! Serve with rice, naan, or roti.