Tofu Masala

Tofu Masala

16 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  nicotori

“This flavorful blend of spices, vegetables, and tofu is great served over basmati rice.”

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Adjust Servings

Original recipe yields 3 servings



  1. Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the cubed tofu, and cook until lightly browned on all sides, about 10 minutes; remove from the skillet and set aside. Reduce the heat to medium, and pour in the remaining canola oil. Stir in the onion, garlic, and green pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. Return the tofu to the skillet along with the garbanzo beans and tomato. Season with garam masala, salt, and pepper, and pour in the water. Bring to a simmer, and cook for 10 to 15 minutes until thickened to your desired consistency. Remove from the stove, and allow to rest for 5 minutes before serving.

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Reviews (16)

Rate This Recipe


Not at all what I expected. Here's what I think I'll do next time: Make extra sauce and add whole-fat yogurt, clarified butter (ghee), or cream. Might also substitute all or a portion of the above for ground cashews. I'll increase the amount of onion to two, and also the amount of tomato. I'll up the amount of garam masala spice, and skip the garbonzo beans. If I add anything more, it will be the pul lentils or type used in toor dal -- these are the yellow legumes. I was surprized not to see lemon juice in this, as it was a creamless masala.



Very healthy recipe! When I followed the recipe exactly, however, I found it rather bland. I found it helpful to replace the water with chicken broth and added various spices from my pantry in order to save it.



Overall, good recipe with a few changes. I omitted the garbanzo beans (didn't have any), and green bell pepper (don't like them). I added 1 15oz can of tomato sauce instead of the chopped tomato, and only added about a half cup of water. I added a pinch of cayenne pepper, and finished the dish with fresh chopped cilantro (about 1 tbsp) and a splash of lime juice. I served it over brown rice. I think next time I will include the garbanzo beans and add even more tomato sauce/water.

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Amount Per Serving (3 total)

  • Calories
  • 332 cal
  • 17%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 445 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Chana Masala (Savory Indian Chick Peas)


next recipe:

Braised Tofu