Mattar tofu from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 90) by Dr. Sheil Shukla

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gobi paratha; Nan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • robin_gemtnj on May 15, 2026

    This recipe does require making the Tomato Onion Masala ahead of making the recipe so that is either something the prep ahead of time or add another 20 minutes to the cook time. Though we cut down on the cook time my airfrying the tofu cubes while we made the sauce so we didn’t need to brown them in the skillet making it all work in a single pan.

  • katiesue28 on December 02, 2024

    This was delicious! I'm not vegan, so I debated using heavy cream instead of making the cashew cream, but I decided to follow the recipe and I'm so happy I did! A really beautifully spiced curry. The sauteed tofu had more flavor than paneer! I added a couple minced serranos with the garlic and ginger in the masala for an extra kick.

  • Ganga108 on April 20, 2024

    Extremely delish. Warm but not spicy hot. Amp up chillies if you want it hotter. The tofu is good enough to eat on its own. I froze it first, then pressed it for 15 mins. It is sauteed with fennel seeds and cumin seeds till light brown and crispy. Sensational.

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