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Cauliflower and Tofu Masala

Cauliflower and Tofu Masala

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
VYAPTI

VYAPTI

Cauliflower and tofu in a medium-hot masala sauce. Serve over basmati rice or with naan.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
  2. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.
  4. Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
  5. Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. Cook another minute to release the fragrance of the spices. Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
  6. Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.
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Reviews

ellakosmo
13

ellakosmo

3/7/2011

This dish was phenomenal!!! I followed the directions exactly and it turned out great. It would even be great over rice. This recipe deserves all 5 stars. I'm annoyed by reading reviews that alter a recipe and then knock down the rating because of the changes. Thanks for sharing this fabulous dish!

SLS73
5

SLS73

2/21/2012

My family likes spicy food however, I tested the first serrano I cut open and decided to use just one (instead of 3). It was the perfect amount of heat---any more and it would have overpowered the rest of the spices. The word that kept coming to mind when eating this was "depth" of flavor. Whole family loved it. Served over jasmine rice. The 4 of us polished it off. Btw, I subbed skim evap. milk for the half & half and didn't feel it needed all 2 cups. Probably only used a cup. Will do the same again.

Matthew Perrett
5

Matthew Perrett

10/5/2010

Very good! It's surprisingly spicy, considering how little hot stuff is in it, but that's just the way I like it!

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