Tofu is a perfect vegan substitute for the paneer (cheese) in any subji. This is a simple recipe to try out, a popular muter paneer subji of the North Indian cuisine.
400g (2 cups) firm tofu
500g (3¾ cups) frozen peas
5 ripe tomatoes, chopped
3 medium onions, chopped
5 tbsp sunflower oil
1 tsp besan (gram flour), mixed with 50ml (scant ¼ cup) water
salt, to taste
SPICES AND HERBS
1 tsp cumin seeds
1½ tbsp garlic, crushed
1½ tbsp ginger, crushed
¼ tsp turmeric powder
½ tsp chilli flakes or
1-2 green chillies (optional), chopped
1 tsp garam masala or
2 tsp pav bhaji masala
3 tbsp fresh coriander (cilantro), chopped
1 Slice the tofu block into five or six equal parts. Cover in kitchen towel for at least 10 minutes with weight on, to drain excess water. With a wooden spoon, break the tofu into irregular pieces of scrambled egg consistency.
2 Place a non-stick frying pan (skillet) on medium-high heat. Sauté the tofu in half of the oil until lightly brown on the edges. Remove from the heat.
3 Add the remainder of the oil and cumin seeds to a shallow saucepan to make the subji, on a medium-low heat. As the seeds sizzle, add the garlic, ginger and onions. Sauté until the onions are golden brown.
4 Add the turmeric and chilli (if using) and stir continuously for 30 seconds.
5 Mix in the tomatoes and add 150ml (2⁄3 cup) water. Cover with a lid, lower the heat and let it cook, checking it doesn’t dry out or stick to the bottom.
6 When the tomatoes are cooked, forming a gravy, mix in the peas and let it cook for a minute. Stir in the besan solution and add salt to taste. Add the tofu and mix everything well. Cover and let the subji simmer until the tofu and peas are cooked through.
7 Sprinkle garam masala over. Cover, turn off the heat.
8 Taste for salt, seasoning and check consistency.
9 Garnish the subji with fresh coriander and serve hot.