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Also note: While I am a certified nutrition coach, I am not a medical doctor. Information here is not intended to be a replacement for the advice you should seek from your doctor.
This vegan Mattar Paneer is a plant-powered twist on the comforting Indian classic. Broiled tofu replaces the paneer for a satisfying, protein-rich meal that’s naturally dairy-free and packed with flavor — perfect for family dinner or meal prep.
Why You’ll Love This Vegan Mattar Paneer
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There’s something magical about Indian comfort food — the warm spices, the cozy richness, and the way your kitchen smells like you totally have your life together (even if your toddler just painted the dog with almond butter).
This vegan version of Mattar Paneer replaces paneer (Indian cottage cheese) with broiled tofu that’s tossed in nutritional yeast for a subtle cheesy note and golden crust. Simmered in a spiced tomato-onion gravy with sweet green peas, it’s hearty, flavorful, and guaranteed to make your spice-loving heart sing.
Bonus: It’s quick enough for a weeknight and tasty enough to impress guests (or the picky teenager who claims they “don’t like curry”).
Is Mattar Paneer Usually Vegan?
Traditionally, no — classic Mattar Paneer is made with paneer (a fresh cheese made from milk). But this plant-based version uses firm tofu instead, making it fully vegan while still delivering on texture and flavor.
Ingredient Spotlight
Here’s what you’ll need and why each one matters:
- Firm tofu – Pressed and broiled to get that lightly crisp bite. The nutritional yeast helps mimic the umami of paneer.
- Nutritional yeast – Adds a subtle cheesy flavor and boosts nutrition with B vitamins.
- Green peas – Naturally sweet, fiber-filled, and a classic pairing in this dish.
- Aromatic spices – Think cumin, coriander, turmeric, ginger, and garlic — the dream team of Indian cooking.
- Tomatoes – A little acidity balances all the richness and makes the flavors pop.
- Cilantro – For that fresh herby finish.
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How to Serve It
- Over brown rice or basmati rice (for a fiber boost)
- With warm roti or naan (store-bought or homemade — no judgment here)
- Next to a simple cucumber raita if you want a cooling side (vegan yogurt works great)
Pro tip: This dish tastes even better the next day — so go ahead and double it for leftovers.
Make It Your Own
- Want it creamier? Add a splash of coconut milk near the end.
- No cilantro? Try chopped parsley or skip it.
- Spice-sensitive? Stick with 1/4 tsp cayenne (or leave it out completely if you’ve got spice-shy little ones).
Is It Freezer-Friendly?
Yes! You can freeze leftovers for up to 2 months. Just skip the cilantro garnish and add it fresh after reheating.
Nutrition Benefits
- High in plant protein thanks to tofu and peas
- Rich in anti-inflammatory spices like turmeric and ginger
- Naturally gluten-free and dairy-free
- Great source of fiber, iron, and vitamin C
Let’s Cook!
Ready to dive in? Scroll down for the full recipe card, complete with cooking instructions and nutrition info.
And if you make it — tag me on Instagram @cleancookingcaitlin or leave a comment below. I love seeing your kitchen wins!
FAQs
Yes! You can pan-fry the tofu if preferred. However, broiling is my go-to because it sticks less (especially when using parchment paper), removes moisture for a firmer texture, and is super low-maintenance. Bonus: you can broil while cooking everything else, saving time!
Absolutely. Just skip the oil when broiling tofu and sautéing aromatics. Use vegetable broth or water instead — it’s perfect for anyone following a strict whole food, plant-based (WFPB) lifestyle.
Nope — it’s optional! That said, the small amount really helps mellow the acidity of the tomatoes and won’t significantly affect your sugar intake.
It keeps well in the fridge for 4–5 days and is freezer-friendly for up to 2 months. Just hold the cilantro garnish until serving!
If you like this recipe, check out these similar ones:
- Indian Chickpea Lentil Soup
- Sweet Potato Lentil Curry 🍠
- Vegan Chickpea Dumplings in Curried Tomato Sauce Over Brown Rice
Vegan Mattar Paneer
Ingredients
- 1 block Firm tofu pressed and cubed
- 2 tbsp Nutritional yeast
- 2 tbsp Olive oil divided
- 1 Medium onion finely chopped
- 1 tbsp Fresh ginger minced
- 2 tbsp Garlic minced
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- ½ tsp Salt or to taste
- ½ tsp Ground turmeric
- ¼ tsp Ground cayenne pepper adjust to taste
- ¼ tsp Garam masala
- 1 cup Diced tomatoes with juice
- ¼ tsp Maple syrup
- ¾ cup Water
- ½ cup Unsweetened plant-based milk
- 1.5 cups Frozen green peas thawed
- ½ cup Cilantro chopped, for garnish
Instructions
- Preheat the broiler. Line a baking sheet with parchment paper to prevent sticking. Toss tofu cubes with 1 tbsp olive oil and nutritional yeast. Broil for 10 minutes, flip, and broil for another 5 minutes, or until golden and crisp.
- In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the onion, ginger, and garlic. Sauté for 3–5 minutes until onion is tender.
- Add ground coriander, cumin, salt, turmeric, cayenne, and garam masala. Cook for 1–2 minutes to bloom the spices.
- Stir in diced tomatoes and maple syrup. Cook for 2–3 minutes.
- Add broiled tofu, water, and green peas. Stir well and bring to a simmer.
- Pour in the plant-based milk and simmer for 8–10 minutes, until the sauce thickens slightly and flavors meld.
- Garnish with chopped cilantro and serve hot with rice or flatbread.
Notes
Nutrition
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