Vegan Mattar Tofu Paneer

Heat a large non stick (such as cast iron) skillet over medium heat. Add the oil then tofu and sprinkle with the salt and garam masala. Stir to coat and fry for about 5 minutes, stirring 2-3 times in that time, until the tofu is lightly golden on some sides. Remove the tofu from the pan and set aside.

In the same pan over medium heat, add another teaspoon of oil. Add the onion and cook until softened and lightly golden, 4-5 minutes. Add the minced garlic, ginger, salt, ground cumin, garam masala, turmeric, and cayenne and stir, cooking for 1 minute.

Add the cauliflower, tomatoes and their juices, and the coconut milk and stir to combine. Let simmer over medium heat for 10-12 minutes, or until the cauliflower is soft and no resistance is met when pierced with a fork. Turn off heat and let cool for a few minutes before transferring to a blender. Blend the sauce until smooth, venting out steam as it blends so pressure doesn't build up.

Add the sauce back to the pan along with the tofu and the green peas, stirring to coat. Cover, and turn the heat on and back on to medium low. Let simmer for about 10 minutes to cook the peas and meld the flavors. Taste and add salt or more cayenne if desired.

Serve with brown rice, a garnish of chopped cilantro, and finish with a squeeze of fresh lemon on the plate. Enjoy!