Vegan Tofu Dal Aloo Matar

~ Plant-Based Persian
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Vegan Tofu Dal Aloo Matar combines protein-packed ingredients like lentils, tofu, and peas. It is full of flavor, customizable in spice level, and pairs well with rice or naan.

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Why You’ll Love Vegan Tofu Dal Aloo Matar

  • This Vegan Tofu Dal Aloo Matar is so fresh and hearty. You will love the blend of flavors and textures.
  • This dish is high in protein with peas, lentils, and tofu.
  • The chutney in this recipe is full of spice and the recipe can be adjusted to make more or less spicy.

Ingredients/Equipment Notes

To make this delicious Tofu Dal Aloo Matar, you will need the following ingredients (full measurements are in the recipe card below):

  • “Chutney” (see Chutney directions below)
    • 4 garlic heads
    • 5 Serrano chili
    • 2 medium sized gingers
    • 1 bunch cilantro
    • 3/4 cup shredded coconut
  • red lentils (soaked for 1 hour before using)
  • 14 oz package firm tofu (pressed for at least 30 minutes)
  • cooking oil
  • corn starch
  • lemon juice
  • small red onion diced
  • turmeric
  • cumin
  • gram masala
  • coriander powder
  • salt
  • dried cilantro
  • tomato sauce
  • 3 medium tomatoes
  • water
  • potatoes
  • frozen green peas
ingredients for chutney
Ingredients for chutney

You will also need the following equipment:

How to Make the Best Tofu Dal Aloo Matar

  • Prepare “Chutney”
    • Peel ginger and garlic heads
    • Wash and dry cilantro and serrano chili
    • Add all “Chutney” ingredients together in a food processor and blend well.
  • Prepare Tofu
    • Cut the pressed tofu into small cubes.
    • Prepare tofu marinade – 1 Tbsp. olive oil, 1 Tbsp. corn starch, 1/2 Tbsp. lemon juice, and a dash of salt and turmeric.
    • Marinate for 1 hour.
    • Add 1 Tbsp. oil to a non-stick pan on medium heat. Let it heat for 1 minute. Add tofu, and sauté tofu until golden brown. Set aside.
  • Fill a small pot with water, and cook red lentils for 10 minutes on medium/high heat. Drain, and set aside.
  • Add 1/2 Tbsp. cooking oil to a medium pot on medium heat. Add the red onion and sauté until translucent (about 3 minutes).
  • Add 2-3 Tbsp. of the Chutney, and sauté for another 2 minutes.
  • Add all the spices, salt, dried cilantro, tomato sauce, and the tomato purée, and sauté for 3 min.
  • Add the water, chopped potatoes, and the cooked red lentil. Cover and cook on medium/low for 10 minutes.
  • Add the frozen green peas, and cook for 10 more minutes.
  • Add the sautéed tofu, and cook uncovered for 5 more minutes.

How to Serve Tofu Dal Aloo Matar

This dish is delicious on its own, or served with rice or naan. This dish is a little spicy so we top with kite hill plain almond yogurt to balance out the spice.

Recipe Tips

– The “Chutney” can be made in advance and kept in the freezer for future use. Note, this is the same “Chutney” used in our Vegetable Biryani recipe.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Vegan Tofu Dal Aloo Matar

Vegan Tofu Dal Aloo Matar

  • Author: Plant-Based Persian
  • Total Time: 2 hours 15 minutes
  • Yield: 5 People 1x
  • Diet: Vegan
Print Recipe

Description

A protein-packed Indian curry, full of spices and flavor

Ingredients

Units Scale

“Chutney” (see Chutney directions below)

  • 4 garlic heads
  • 5 Serrano chili
  • 2 medium sized gingers
  • 1 bunch cilantro
  • 3/4 cup shredded coconut

Other Ingredients 

  • 1 cup red lentils (soaked for 1 hour before using)
  • 14 oz package firm tofu (pressed for at least 30 minutes)
  • 2 1/2 Tbsp. cooking oil (divided)
  • 1 Tbsp. corn starch
  • 1/2 Tbsp. lemon juice

  • 1 small red onion diced
  • 1 tsp. turmeric
  • 1tsp. cumin
  • 1 tsp. garam masala
  • 1 tsp. coriander powder
  • 1 tsp. salt
  • 2 Tbsp. dried cilantro
  • 2 Tbsp. tomato sauce
  • 3 medium tomatoes puréed in blender
  • 2 cups water
  • 2 medium potatoes (washed, peeled, and roughly chopped)
  • 1 cup of frozen green peas

Instructions

  1. Prepare “Chutney”
    • Peel ginger and garlic heads
    • Wash and dry cilantro and serrano chili
    • Add all “Chutney” ingredients together in a food processor and blend well.
  2. Prepare Tofu
    • Cut the pressed tofu into small cubes.
    • Prepare tofu marinade – 1 Tbsp. olive oil, 1 Tbsp. corn starch, 1/2 Tbsp. lemon juice, and a dash of salt and turmeric.
    • Marinate for 1 hour.
    • Add 1 Tbsp. oil to a non-stick pan on medium heat. Let it heat for 1 minute. Add tofu, and sauté tofu until golden brown. Set aside.
  3. Fill a small pot with water, and cook red lentils for 10 minutes on medium/high heat. Drain, and set aside.
  4. Add 1/2 Tbsp. cooking oil to a medium pot on medium heat. Add the red onion and sauté until translucent (about 3 minutes).
  5. Add 2-3 Tbsp. of the Chutney, and sauté for another 2 minutes.
  6. Add all the spices, salt, dried cilantro, tomato sauce, and the tomato purée, and sauté for 3 min.
  7. Add the water, chopped potatoes, and the cooked red lentil. Cover and cook on medium/low for 10 minutes.
  8. Add the frozen green peas, and cook for 10 more minutes.
  9. Add the sautéed tofu, and cook uncovered for 5 more minutes.

Notes

The remaining unused Chutney may be stored in the refrigerator or freezer for future use. 

  • Prep Time: 90 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Indian