Indian Spiced Peas with Tofu
Discover the vibrant flavors of this Indian Spiced Peas with Tofu recipe, a plant-based delight packed with bold spices and wholesome ingredients. Pan-fried golden tofu cubes are simmered in a rich, aromatic tomato and onion gravy infused with cumin, turmeric, garam masala, and a hint of chili for just the right amount of heat. Tender green peas add a pop of sweetness and color, while fresh cilantro elevates the dish with a refreshing finish. Ready in just 35 minutes, this satisfying vegan dish pairs perfectly with fluffy basmati rice or warm naan bread, making it an excellent choice for a quick yet flavorful weeknight dinner or an impressive addition to your next meal.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 250 grams frozen peas
- 1 medium onion
- 1 large tomato
- 1 teaspoon ginger
- 2 pieces garlic cloves
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 2 tablespoons vegetable oil
- 100 milliliters water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
Instructions
Press the tofu for 10-15 minutes to remove excess water. Then cut it into bite-sized cubes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the tofu cubes and pan-fry until they are golden brown on all sides, about 6-8 minutes. Remove from the pan and set aside.
Finely chop the onion, grate the ginger, and mince the garlic. Dice the tomato into small pieces.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
Stir in the grated ginger and minced garlic. Cook for another minute until fragrant.
Add the diced tomato, turmeric powder, ground coriander, garam masala, red chili powder, and salt. Cook for 3-5 minutes, stirring frequently, until the tomatoes are soft and the spices are well blended.
Pour in 100 milliliters of water and bring the mixture to a simmer.
Add the frozen peas to the skillet and cook for 3-4 minutes until they are tender.
Gently fold in the pan-fried tofu cubes and cook for an additional 2-3 minutes to let the flavors meld together.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 41.2 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
