Mattar Tofu


This is a healthier, vegan version of a delicious Indian dish.  It is dairy-free, but still packed full of spicy Indian flavour.


  1. 12 ounces firm tofu, cubed
  2. 1 tablespoon vegetable oil
  3. 2 tablespoons ginger root, grated
  4. 1 tablespoon garlic, chopped
  5. 2 tablespoons water
  6. 1 medium onion, minced
  7. 1 tablespoon garam masala or curry powder
  8. 1 teaspoon salt
  9. 1 teaspoon turmeric
  10. 1 teaspoon coriander
  11. pinch of cayenne pepper
  12. 1/4 cup vegetable stock or water
  13. 14-ounce can diced tomatoes, with juice
  14. 1.5 cups frozen peas
  15. 1 teaspoon Splenda


  1. In a saucepan, sauté the tofu cubes in oil over high heat until they are golden.  Remove from the pan and set aside.
  2. Add the ginger and garlic to the hot pan, fry over high heat with the water for 1 minute.
  3. Add the onion and fry until it is soft, about 5 minutes. (add more water if necessary)
  4. Add the seasonings and the stock and stir well.
  5. Add the tomatoes, peas, tofu, and Splenda, and simmer for 10 minutes.

Enjoy!  Hearty, delicious, and environmentally friendly eating.




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