Vegan Matar Paneer (with Tofu Paneer!)

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When I want comforting Indian flavors, plant-based protein, and a short ingredient list, I make this vegan matar paneer with tofu, peas, and curry sauce. The tofu becomes tender and almost silky, the peas add sweetness, and the ready-made sauce combines convenience and authentic flavor. I have this meal ready for my family in just 20 minutes, which makes it one of my weeknight staples.

Matar paneer is a beloved North Indian dish traditionally made with paneer cheese and peas in a spiced tomato-based sauce, which is quite different from the flavors in my equally delicious vegan palak paneer. I created this lighter plant-based version using tofu so that more people could enjoy the classic flavors with a simple ingredients list. If you enjoy warm Indian flavors and hearty vegan dinners, this recipe is meant for you.

I started making this recipe during a packed season of work, parenting, and social obligations when I needed dinners with a familiar comforting taste and a decent nutritional profile. Usually, I would make something like my panang tofu curry, but even though it only takes 1 hour, it was still too long. For this paneer recipe, I relented and used a ready-made curry sauce, but made sure it was good quality. And since then, the Maya Kaimal curry sauce has been a revelation when it comes to making quick curries.

🥘 Ingredients

This is the short list of ingredients required for this delicious vegan matar paneer:

Extra firm tofu: I use pressed, cubed tofu to mimic the bite of paneer.

Frozen peas: These add a herby sweetness and cook in just a few minutes.

Onion: Diced onion builds the savory base of the sauce.

Garlic: Fresh garlic adds warmth and aroma that lifts the entire dish.

Curry sauce: I use a good-quality jarred Indian style curry sauce for convenience and reliable flavor.

Olive oil: A small amount helps brown the tofu and soften the onions.

Salt: I season at the end after tasting the sauce.

🔪 How To Make

I make this vegan matar paneer in one pan, which means less cleaning up! This is how I make it:

Press tofu: I begin by wrapping and pressing my tofu to remove excess liquid.

Cut and cube tofu: Once pressed, I cut the tofu into bite-sized cubes and pan-fry in a large skillet over medium-low heat with 2 teaspoons olive oil. I do this until all the sides are crisp and golden.

Saute aromatics: Then I remove the tofu from the pan, add more oil, and saute the garlic and onion until soft and fragrant.

Add remaining ingredients: I add the tofu and curry sauce to the pan, and stir to combine. I let it all simmer together for 10-15 minutes until the tofu is cooked through. During the last 5 minutes of cooking, I stir in the peas, then season if needed, and serve.

📖 Variations

I have adapted this recipe many times, depending on who is coming for dinner and what I have in my fridge or pantry. These are 3 of my favorite variations, which I highly recommend trying:

Spinach addition: I add 2 packed cups of washed baby spinach during the last 2 minutes of cooking. It wilts into the sauce nicely and gives me a great boost of iron. I love making this version when I am feeling slightly low on energy and need a boost. 

Cashew finish: I blend 2 tablespoons of cashew butter with 3 tablespoons of warm water and stir it in just before serving. You could also use my cashew cream sauce, which my husband drizzles over his paneer, too.

Chickpea swap: When I need a soy-free option, I replace the tofu with 1 can of drained, rinsed chickpeas. This version definitely does not qualify as a paneer-like dish, but the flavors and textures are amazing and hearty. My kids love using leftovers in an authentic Guyanese roti for lunch the next day. 

🍽 Serving Suggestions

Ordinarily, I serve vegan matar paneer over some fluffy white rice, but I also highly recommend trying it with my pressure cooker quinoa. Since the sauce is so rich, pairing this dish with bright, crunchy sides always works well. Next time you make it, be sure to add a side of Indian spiced bok choy, and serve plated curry with a swirl of my homemade coconut butter. 

At home, my family loves eating this vegan paneer with freshly baked vegan flatbread. And if I am not serving it with a side of maple roasted Brussels sprouts, then I am usually pairing it with my roasted pumpkin salad. This way, I have a meal with protein and a healthy selection of vegetables. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: I prefer not to freeze this dish as the tofu changes texture after thawing.

Reheating: I warm the paneer gently in a skillet or microwave, adding a splash of water if the sauce seems too thick.

❓Recipe FAQs