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Matar tofu brings a crispy edge to Rainbow Plant Life

Nisha Vora swaps paneer for baked tofu and uses cashew milk to finish a tomato-and-pea masala.

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Rainbow Plant Life Story of October 20, 2026Trari Newsroom

Why this story? The channel's weekly summary: what went up this week, what is drawing views now, and where the channel stands among similar channels.

The Indian Tofu Dish I’d Happily Eat Every Day

Things we can learn from the video

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0:20Pat extra-firm tofu dry, then coat the cubes with oil, seasonings and potato starch.
2:03Bake the tofu at 425°F for 15 minutes before moving the tray to a lower rack.
2:46Build the masala with cinnamon, browned onion, ginger and garlic, followed by tomatoes and ground spices.
5:18Add cashew milk for creaminess, then stir in frozen peas.
6:01Finish the gravy with garam masala, crushed fenugreek leaves and cilantro.
7:09Mix the crispy baked tofu into the gravy and serve over rice.

The crunch is deliberate. Nisha Vora bakes her tofu a little further than she would for eating it plain, giving it enough texture to stand up to a creamy masala.

That small adjustment anchors Rainbow Plant Life's only new upload this week, "The Indian Tofu Dish I'd Happily Eat Every Day," which has reached roughly 141,000 views. It's matar tofu, her plant-based take on matar paneer, with extra-firm tofu replacing the soft Indian cheese.

First comes a coating of potato starch. While the cubes bake, Nisha builds the sauce with a whole cinnamon stick, browned onion, ginger, garlic, tomatoes and ground spices. Cashew milk supplies richness without a separate blending step; frozen peas, garam masala and crushed fenugreek leaves help finish the dish before the tofu goes in.

The comments pick up on that crunchy-creamy pairing and the cashew-milk shortcut. One viewer describes having bought tofu for an Indian recipe just before the upload appeared; another asks Nisha to explore Indo-Jamaican cooking. Dinner plans and future recipe requests share the same space.

The new dish is comfortably the channel's busiest video right now. An earlier tofu-curry tutorial, "Once You Try Cooking Tofu Like This, You'll Never Stop Making It," and "What We Eat In A Week: Feel-Good Meals" also continue drawing views. Subscribers held steady over the week, while daily views are now running at nearly three times their usual level. For anyone catching up, the menu stretches from a single pan of masala to a whole week's meals.

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What viewers say

I bought tofu today with the plan to make an indian tofu recipe of yours! This couldn’t have come at a better time!
@marias8630See it on YouTube
Making the tofu extra crispy specifically so it holds up in the creamy masala is such a clever little detail! 😍 And I love the idea of using cashew milk for richness without having to get the blender out!
@romylondonukSee it on YouTube
Nisha!!! Please do an Indo-Jamaican dish! Jamaica has its own relationship with vegan foods and has a notable Indian community that contributed to Jamaica's cuisine!!
@acediaOnHighSee it on YouTube

3 more comments

I will definitely make this tonight ! I find it so much easier to follow along to video recipes than written. A lot of effort must go into making these videos , so thank you so much ❤
@ushasriska6077See it on YouTube
I learned this tofu baking trick several years back. it has been a game changer for indian curries and stirfries! ❤❤❤ Only thing to remember it absorbs ALL the water in the curry so usually in the end I have to add much more than expected.
@user-245er4udSee it on YouTube
This looks amazing! I love peas, I love Indian curries❤️ Looking forward cooking this soon!
@nikewood8519See it on YouTube

Public comments from the video's page on YouTube