No longer than 5 minutes after getting my hands on a super-firm block of tofu did it end up on the stove. Most excited to try using this uniquely textured bean curd as a paneer replacement, ideas and inspiration for different Indian dishes were limitless, and I just couldn’t make up my mind.
Instead of making a traditional meal, I decided to make a mash up of my two top picks, matar paneer and dahl. Creating a completely inauthentic but highly delicious one-pot meal with little effort to speak of, this is one that will definitely be a staple for those cold winter nights ahead. It may not win any beauty contests, but it definitely hit the spot.
I served mine up with lightly toasted pita for a quick carb, but it would be the perfect sort of thing to pile on top a hill of rice or quinoa, too.
Matar Tofu Paneer Dahl
In a completely nontraditional mashup of matar paneer and lentil dal, this Indian-inspired entree is a simple, comforting, and flavorful one-pot meal.
Ingredients
- 1 Tablespoon Coconut Oil
- 1/2 Medium Yellow Onion, Diced
- 2 Cloves Garlic, Finely Minced
- 1 1/2 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1/2 Teaspoon Turmeric
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Ground Ginger
- 3 Cups Vegetable Stock
- 1 Cup Mung Dal (Split Mung Beans) or Red Lentils
- 1 Roma Tomato, Diced
- 2 Tablespoons Tomato Paste
- 1/2 Cup Frozen Peas
- 1 Pound Extra-Firm Tofu, Pressed for at least Two Hours
- Salt and Pepper, to Taste
Instructions
- In a medium saucepan over moderate heat, melt the coconut oil and begin to saute the onion in it. After a minute, add in the garlic and spices, and stir well. Allow the mixture to cook for 5 – 8 minutes, until the onion is translucent and the spices are highly aromatic. Deglaze the pan with the vegetable stock, scrapping the bottom to make sure nothing is sticking, and then introduce the beans/lentils as well. Cover the pot, turn the heat down to a low simmer, and let it sit, undisturbed, for about 20 minutes.
- The if using mung beans, they will still be somewhat firm at this point, but red lentils will be nearly done. Stir in the diced tomato, tomato paste, peas, and pressed tofu, and let cook, covered, for another 5 – 10 minutes. Give the whole mixture a good stir to encourage your legume of choice to break down a bit, and test to see if its fully cooked. The lentils should be done, but mung beans will probably take another 15 minutes or so. Just be patient, and keep a close eye on the pot, making sure there is still enough liquid for everything to cook without burning on the bottom; add a splash of water if it seems too dry.
- Season to taste with salt and pepper, and serve piping hot.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 154Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 485mgCarbohydrates: 14gFiber: 5gSugar: 4gProtein: 12g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.