---
title: Creamy Pumpkin Tofu with Snap Peas
servings: 4
course: main
source:
  name: Rainbow Plant Life Global Flavors Meal Plan 9
  author: Nisha Vora
prep time: 35 minutes
diet: Vegan
nutrition:
  calories: 659 kcal
  fat: 29 g
  carbohydrates: 76 g
  sugar: 9 g
  protein: 24 g
  fiber: 9 g
  sodium: 736 mg
tags: [main, pumpkin, tofu, snap, vegan, meal-prep]
---

Gather: @./components/Pumpkin Masala Sauce{3%cup}(from meal prep), @basmati rice{1.25%cup}. For the pan-fried tofu: @./components/Tofu Cubes{1}(16-ounce / 450g; from meal prep; see Note 1), @cornstarch{2.5%tbsp}, @nutritional yeast{2%tbsp}, @ground cumin{1.5%tsp}, @Kosher salt and freshly cracked black pepper, @neutral-flavored oil{4%tbsp}(divided, more as needed), @cilantro leaves and tender stems{1%handful}(see Note 2), @fresh mint leaves{1%handful}(optional), @sugar snap peas{12-14%oz}(ends trimmed if needed; see Notes 3 and 4), @medium limes{0.5}(juiced).

Take the Pumpkin Masala Sauce out of the fridge to come to room temp.

Cook the rice according to your preferred method (see Cooked White Rice  for instructions).

Pat dry any moisture on the Tofu Cubes. In a medium bowl, use a silicone spatula to gently toss the tofu with the cornstarch, nutritional yeast, cumin, 1/2 heaping teaspoon kosher salt, and several cracks of pepper.

Line a cutting board or plate with a few paper towels. Heat a 12-inch (30 cm) nonstick frying pan over medium-high heat with 3 tbsp oil. Once shimmering, add the tofu, leaving behind excess cornstarch. Spread out in an even layer. Fry until golden brown on the bottom, 4 to 7 minutes (reduce the heat to medium if it starts to burn). While the tofu is frying, chop the cilantro and mint, if using. If the oil has dried up in the pan, add a drizzle more. Use a wide spatula to flip the tofu. Cook on the second side until golden brown on the bottom, 3 to 5 minutes. Transfer the tofu to the paper towels to absorb excess oil. If desired, sprinkle the tofu with a pinch of salt.

Wipe out the pan. Return the pan to medium-high heat and add 1 tbsp of oil. Once hot, add the snap peas and season with a few pinches of salt and pepper. Cook undisturbed for ~{2%minutes}. Toss, and cook undisturbed for 1 ½ to 2 minutes until charred in spots. Transfer to a bowl and wipe out the pan.

While the tofu and/or snap peas cook, prepare your side salad (if you’re making one).

Return the pan to medium-low heat and carefully pour in the Pumpkin Masala Sauce, stirring frequently until warmed through, 3 to 4 minutes. If it’s too thick for your liking, stir in a splash of water (or vegetable broth).

Once warm, add the fried tofu and charred snap peas and toss to coat. Cook for ~{2-3%minutes}, stirring occasionally. Lower the heat if it bubbles up.

Off the heat, finish with 1 1/2 tsp lime juice, cilantro, and mint (if using). Season to taste with salt and pepper or more lime juice.

To serve, divide the cooked rice among plates. Spoon the masala tofu on top. Serve with your side salad, if you made one.

> If you bought a 12-ounce (170g) block of tofu, that’s fine too; the dish will just be a bit less filling.
> Not a fan of cilantro? Omit it and simply use the fresh mint.
> To reduce prep time, I keep the snap peas whole but feel free to chop the snap peas in half or into bite-sized pieces if preferred.
> If you bought green beans, cook them as listed for snap peas in the recipe, adding an extra minute or two longer if needed.
> Storage: Store the masala tofu and rice separately in the fridge in airtight containers for 3 to 4 days. Reheat the masala tofu in the microwave until warmed through, or on the stovetop, adding a splash of water (or broth) to thin out as needed. To reheat rice, add it to a microwave-safe bowl, toss in a couple of ice cubes, cover the bowl, and microwave until heated through. Top with a squeeze of lime and/or freshly chopped cilantro/mint, if desired.
> Storage: Got more leftovers? The masala tofu is freezer-friendly. For quicker defrosting, store in single-serve portions like these Souper Cubes, then thaw in the fridge. If it’s too thick for your taste, thin it out with a splash of water/broth while reheating on the stove.
> Nutrition boost: For added fiber and protein, serve with farro or quinoa instead of rice (see The Grains & Starches Handbook for ratios and cook times). For more veggie variety, use half green beans and half snap peas.
> Shortcut: If you bought pre-baked tofu, skip step 4; simply chop it up and toss it with the other ingredients in step 8.