Spiced Cauliflower and Tofu in Green Masala Sauce - Hara Masala Gobi Tofu
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
3
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Calories
133 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Spiced Cauliflower and Tofu in Green Masala Sauce - Hara Masala Gobi Tofu
Description
Spiced Cauliflower and Tofu in Green Masala Sauce is a flavorful vegetarian entrée where cauliflower and tofu cubes are tossed in neutral oil, cornstarch, and a blend of turmeric, cumin, coriander, garam masala, paprika, cayenne, salt, and pepper. Baking at high heat develops a crispness on the outsides while keeping the interiors tender.
The accompanying green masala sauce is prepared by blending fresh cilantro, spinach, garlic, ginger, green chile, and lemon juice. This fresh herb-based paste is cooked with onions, spices including cumin and cloves, a sweetener, and non-dairy milk to add richness. The cooked sauce is combined with the roasted vegetables, coating them thoroughly with its bright flavors.
This dish offers a balance between crispy roasted textures and the creamy, slightly spicy sauce. It can be served as a main course alongside rice or flatbreads. The recipe notes nutritional values per serving but does not specify additional garnishes or sides.
Ingredients
Cauliflower and Tofu:
- 1/2 cauliflower large head, chopped into small florets
- 7 oz tofu pressed for 5 mins in paper towels and cubed, or use 1 cup more cauliflower, veggies or cooked chickpeas
- 2 tsp neutral cooking oil generic cooking oil
- 1 tbsp cornstarch or other starch
- 1/2 tsp salt turmeric, ground cumin, coriander, garam masala
- 1/4 tsp cayenne pepper or more
- 1/4 tsp black pepper or more
- 1/2 tsp paprika or more
Green Sauce mix:
- 1 cup cilantro packed
- 1/2 cup baby spinach
- 4 cloves garlic
- 1 inch ginger
- 1/2 hot green chile
- 2 tsp lemon juice
Masala Sauce:
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 onion finely chopped, medium
- 1/2 tsp ground cumin garam masala, and turmeric
- 1/4 tsp cloves ground
- 1/3 tsp salt
- 1/2 tsp sugar or other sweetener
- 1/2 cup non-dairy milk almond, cashew or coconut
Instructions
- Preheat the oven to 425 degrees F / 220ºc. Chop the cauliflower and tofu and add to a bowl. Drizzle oil and mix and rub in. In a bowl, mix the starch, spices and salt and mix well. Sprinkle all over the cauliflower and tofu and toss. Sprinkle some more paprika over the cauliflower and tofu for additional color and toss to coat. (Add 1 tbsp nutritional yeast for cheesier flavor). Transfer to a parchment lined baking sheet. Bake for 25 minutes.
- Meanwhile. Blend all the ingredients under green sauce with few tablespoons of water until smooth.
- Heat oil in a skillet over medium heat. Add onion and pinch of salt and cook until translucent.
- Add spices, mix and cook for a minute. Pour the sauce from the blender jar into the skillet. Use a few more tbsp of water to rinse and get all the sauce from the jar and pour into the skillet. Add salt and sweetener. Bring to a boil. About 5 minutes. At this point you can store the sauce for use later (refrigerate for upto 3 days).
- Add the baked cauliflower and tofu to the sauce. Add salt and non dairy milk, toss well. Taste and adjust salt and heat. Cover and bring to a boil. Let it sit covered for another 2 minutes before serving. Garnish with pepper flakes and serve with vegan Naan, flatbread or rice.
Notes
- Nutritional information provided is based on one serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Sodium | 376mg | 16% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 95mg | 10% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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