Matar Tofu with Spiced Yoghurt Flatbreads

This dish has everything a classic matar paneer offers, but without the cheese – in its place, I use extra-firm tofu. There are recipes out there for plant-based paneer, so do feel free to sub this in if you prefer – but I find tofu gives me the texture I'm looking for.

I've used frozen peas here, but fresh are delicious when they're in season. Also feel free to swap some of the spices in the flatbreads for chilli flakes, coriander seeds, or fresh herbs, if you prefer. You can also make them with gluten-free flour, if you like.

SERVES:
06-08

Ingredients
Instructions

Ingredients

For the flatbreads

300g self-raising flour, plus extra for dusting

300g unsweetened coconut yoghurt, or vegan alternative

1 tsp nigella or black onion seeds

1 tsp cumin seeds

½ tsp sea salt

Good grinding of black pepper

Groundnut oil

For the tofu

450g extra-firm tofu, drained and diced

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

2 tbsp groundnut oil

For the matar sauce

2 tbsp groundnut oil

2 onions, diced

3 fat cloves garlic, finely grated or crushed

3-inch piece of ginger, peeled and grated

100g bunch coriander, stalks chopped, handful of leaves picked

1 tbsp garam masala

½-1 tsp mild chilli powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

680g passata

1 tbsp tomato ketchup, or 1 tsp sugar (optional)

500g frozen or fresh peas

To serve

Plain coconut yogurt

Nigella seeds or black sesame seeds

Sliced red onions

Cooked wholemeal rice

Lime wedges

Instructions

Start by making your flatbreads. Combine all the ingredients except for the oil in a bowl to form a dough. Cover and set aside.
Add the tofu to a bowl, sprinkle over the spices, season with salt and pepper, and set aside.
Next, make your sauce. Heat the oil in a non-stick frying pan over a medium-low heat. Add the onion and gently sauté, stirring regularly, until soft and translucent.
Add the garlic, ginger, coriander stalks, and spices. Cook for a couple of mins, until fragrant.
Add the passata, then pour 200ml of water into the bottle, screw on the lid, give it a shake, and empty it into the pan.
Add the ketchup or sugar, if using, season with salt and pepper, and and bring to a simmer. Cook for a few mins, then reduce to a low heat.
Add 2 tbsp oil to a separate non-stick pan over a medium heat, and fry the tofu in batches, until lightly golden and a little crisp. When each batch is ready, stir it into your sauce.
Dust a surface with flour, divide the flatbread dough into 6-8 equal pieces, and roll out to around 2-3mm thick.
Give the tofu pan a wipe, add a little more oil, and heat it to high. Cook your flatbreads one at a time in the pan, turning after 1 minute, until puffed up in places and nicely charred.
Remove the flatbreads from the pan and cover with foil while you cook the remaining breads, adding more oil if needed.
Check the tofu sauce for seasoning, adjusting if necessary, and add the peas. Cook for a few mins, or until the peas are cooked through.
Divide the matar tofu between 6-8 bowls, and top with a dollop of yogurt, a sprinkling of nigella or black sesame seeds, and sliced red onion. Serve with your flatbreads, some cooked brown rice, and a wedge of lime on the side.