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Spiced Cauliflower and Tofu in Green Masala Sauce - Hara Masala Gobi Tofu

Spiced Cauliflower and Tofu in Green Masala Sauce. Baked Cauliflower and Tofu in green cilantro sauce. The sauce paste can be made ahead and stored. Vegan Gluten-free Nut-free Recipe. Can be soy-free with chickpea tofu or chickpeas or beans or other veggies

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 3
Calories: 133 kcal
Course: Main Course
Cuisine: Indian , Vegan , gluten-free

Ingredients

Cauliflower and Tofu:
  • 1/2 large head of cauliflower 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 oil
  • 1 tbsp cornstarch or other starch
  • 1/2 tsp each of salt , turmeric, ground cumin, coriander, garam masala
  • 1/4 tsp or more cayenne and black pepper
  • 1/2 tsp or more paprika
Green Sauce mix:
  • 1 cup packed cilantro
  • 1/2 cup baby spinach
  • 4 cloves of garlic
  • 1 inch ginger
  • 1/2 hot green chile
  • 2 tsp lemon juice
Masala Sauce:
  • 1 tsp oil
  • 1/2 medium onion finely chopped
  • 1/2 tsp EACH of ground cumin garam masala, and turmeric
  • 1/4 tsp ground cloves
  • 1/3 tsp salt
  • 1/2 tsp sugar or other sweetener
  • 1/2 cup non dairy milk almond, cashew or coconut

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile. Blend all the ingredients under green sauce with few tablespoons of water until smooth.
  3. Heat oil in a skillet over medium heat. Add onion and pinch of salt and cook until translucent.
  4. 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).
  5. 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 values based on one serving

Nutrition Information

Calories 133kcal (7%) Carbohydrates 11g (4%) Protein 6g (12%) Fat 7g (11%) Sodium 376mg (16%) Potassium 280mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1080IU (22%) Vitamin C 16.3mg (18%) Calcium 95mg (10%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 133

% 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.