Vegan

Goan Peri Peri Chicken – Tofu in Indian Chili Garlic Sauce (gluten-free, nut-free)

This is Goan(Indian) version of peri peri chicken made with hot chilis, Indian spices, and lots of ginger and garlic. Roasted Tofu chicken in a fiery chili garlic sauce, is perfect served with rice, baked veggies, or pasta!

This is a spicy and amazingly delicious recipe from Goan cuisine. Goa as a state on the western coast of India, and the cuisine has influences from Portuguese cooking and from Southern African cuisine, which came with the Portuguese. This is how the Indianized Goan peri peri sauce came into being.

Indian peri peri sauce is a bit different from the African version, because it has Indian spices and uses Kashmiri chilis in addition to the peri peri/ pili pili chilies. If you can’t find peri peri chilies, just use hot Indian chilies. These chilies are soaked and blended up with Indian spices, ginger, and garlic to make the sauce. The sauce can then be used in various ways!

For the vegan version of Goan peri peri chicken, we use sliced tofu that is marinated and then crisped on a skillet, then placed in the sauce to serve. You can use other proteins with sauce as well. You can toss your protein in the sauce marinade and crisp it up on the skillet or in the oven, or you can just simmer the protein right in the sauce.

This sauce is often used to make peri peri chicken, prawns, or shrimp. Today, we are making a peri peri chicken version, but instead of chicken, we’re using tofu, and we’re slicing it and shaping it into a chicken breast shape. You can also just cube the tofu or tear it into organic shapes and use that instead, if you prefer.

If you’d rather not use tofu, there are plenty of other plant-based proteins that you can use, such as tempeh or soy curls. For a soy-free version, use chickpea tofu, pumpkin seed tofu, soy-free vegan chicken substitutes, or seitan. You can also add beans or mushrooms to the sauce.

The dish can be made dry-ish, where all of the sauce kind of sticks to the tofu, or it can be made more saucy with some extra broth.

The sauce has this delicious smoky and spicy flavor from all the chilis. You can adjust the heat by reducing amount of peri peri chilis used in the recipe. Kashmiri chilis are pretty mild, but you can reduce those, as well. The sauce also has black pepper, so you can reduce that to reduce the heat, as well.

Why You’ll Love Peri Peri Chicken

super flavorful, smoky, spicy sauce with an adjustable heat level
Use tofu or whatever plant-based protein you like!
If you choose to pan fry the tofu, it’s a one pan dinner.
gluten-free and nut-free with easy soy-free and oil-free options

More Western Indian Recipes

Tofu Vindaloo – Tofu in chili garlic vinegar sauce
Mushroom Xacuti – Goan Coconut poppy seed sauce
Konkani Curry – Lentils in Konkani curry bake
Mango Chickpea Zucchini Koshimbir Salad with Indian spiced oil

Continue reading: Goan Peri Peri Chicken – Tofu in Indian Chili Garlic Sauce (gluten-free, nut-free)

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Vegan

Mushroom Matar Masala (gluten-free, soy-free)

Mushroom matar masala starring mushrooms and peas in an easy, creamy tomato curry sauce that you make in the blender! It’s a versatile Indian curry that’s ready in about half an hour. This post was originally published on aug 19,2016.

close-up of mushroom matar masala in the pan after cooking and adding garnish

This mushroom and pea curry is easy and delicious and perfect for weeknights. Masala means many things in Indian cuisine. It can be a dry spice blend, a wet spice blend or a masala sauce which can be used to make a dish. This masala sauce is paired with browned mushroom and green peas to make a delicious mushroom pea curry. I add some spinach or greens as well as chickpeas for protein.

Make the sauce creamier with more cashews, add vegan butter to make makhani or butter sauce. You can also control the heat, making it spicier or milder, to taste. The matar masala sauce with mushrooms and peas is a satisfying, flavorful meal.

close-up of a bowl of mushroom matar masala with flatbread

Serve this dish over rice or cooked grains, with flatbread, or over toast for snack or breakfast. It’s an easy recipe with just 20 minutes active cooking time, then let everything simmer so the flavors can meld.

This recipe was originally written with a blended sauce. I used to make blended sauces a lot more before as they reduces all the chopping time. But you can finely chop the aromatics and use that instead as well.

Matar mean peas, and you can use less or more peas, to preference. This simple masala sauce also works well with any veggies, or baked tofu, soy curls, chickpeas or lentils.

hand scooping up mushroom matar masala onto a piece of flatbread

To make the sauce without nuts, use pumpkin seeds, silken tofu, plain unsweetened non-dairy yogurt, full fat coconut milk, or coconut cream in place of the cashews.

Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.com

Why You’ll Love Mushroom Matar Masala

hearty, creamy, tomatoey curry sauce with toothsome mushrooms and sweet peas
chickpeas for protein, or use your plant based protein of choice
tons of flavor from garlic, ginger, green chili, and garam masala
versatile! Creaminess, spiciness, texture, and proteins are all adjustable to your taste.
naturally gluten-free and soy-free with easy nut-free option