Tofu Amritsari Masala - Spicy Smoky Creamy Tomato Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
199 kcal
-
Course
Main Course
-
Cuisine
Indian, Vegan, gluten-free
Tofu Amritsari Masala - Spicy Smoky Creamy Tomato Sauce
Description
This recipe prepares the tofu by pressing and cubing it, then marinating with minced ginger, garlic, vinegar, lemon juice, salt, and spices including coriander, cumin, and cayenne pepper. Cornstarch is tossed with the tofu to create a light coating before baking at 400°F until golden and firm. The sauce is cooked by heating oil to gently toast cayenne and smoked paprika, followed by cumin and coriander, releasing their aromas. Minced ginger, onion, and chili are sautéed next, then pureed tomatoes are added and cooked until thickened. Cashew milk is blended into the sauce to introduce creaminess without dairy. The baked tofu is then combined with the sauce and simmered briefly to meld flavors.
This dish delivers a creamy yet spicy experience, with the tofu offering a firm texture against the rich tomato sauce. The smoky paprika and fragrant spices bring warmth and complexity.
The tofu masala can be garnished with fresh cilantro and served alongside rice or flatbreads. It accommodates variations such as nut-free substitutions using coconut milk and oil-free adjustments by toasting spices dry and adding broth.
Ingredients
Baked Tofu:
- 14 oz tofu pressed for 15 mins then cubed, firm
- 2 tsp ginger minced
- 4 cloves garlic minced
- 1 tsp apple cider vinegar or white vinegar
- 2 tsp lemon juice
- 1/3 tsp salt
- 1 tsp ground coriander
- 3/4 tsp cumin ground
- 1/3 tsp cayenne or use paprika for less heat
- 1 tsp oil omit for oilfree, or spray some later
- 1 tbsp cornstarch
Sauce:
- 2 tsp neutral cooking oil see note for oilfree, generic cooking oil
- 1 tsp ground coriander
- 1/2 tsp cumin ground
- 1/2 tsp cayenne pepper or use scant 1/4 tsp for less heat
- 1/2 tsp smoked paprika or Kashmiri chili powder, use regular sweet paprika for less heat
- 1 tbsp ginger minced
- 1/3 cup onion finely chopped
- 1 green chili , chopped (use 1/4 cup bell pepper for less heat)
- 3 tomato or 15 oz can diced with juices, large, pureed
- 1/4 cup water to rinse out the blender
- 1/4 cup cashews see note for nutfree), 1/3 cup for creamier, blended with 1 cup water
- 1/2 tsp salt , less or more to preference
- 1 tsp sugar or sweetener
- cilantro for garnish
Instructions
- Blend the ginger garlic vinegar and lemon, or mince and combine in a bowl. Add to the cubed tofu. Add the spices, salt and oil and mix in. Add cornstarch and toss lightly to coat.
- Spread the cubes on parchment lined sheet. Bake at 400 deg F (205 C) for 20- 25 mins. (For a quicker recipe, skip the spices etc(add some more to the sauce), pan fry pressed and cubed tofu until golden and use.)
- Sauce: Heat a skillet over medium heat. Add oil. Once hot (not smoking) add the cayenne and paprika and cook for a few seconds.
- Add cumin and coriander and cook for a few seconds. it should be bubbly and you should smell or sneeze the spices.
- Add ginger, onion, chili and mix in. Add a good pinch of salt. Cook for a minute 2 until the chili is golden
- Add the pureed tomato, salt, and sugar and mix in. Cook until the tomato puree thickens.
- Add cashew milk and bring to a just about a boil. Add the baked tofu and mix in. Simmer for 6 to 8 mins to thicken and for the flavors to develop. Taste and adjust salt and sweet. Remove from heat. Let it sit for another few mins for flavors to meld. Garnish with cilantro and chili.
- The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating. Serve with flatbread or rice or add to a bowl.
Notes
- For a nut-free version, substitute cashew cream with full-fat coconut milk or a blend of non-dairy cream and milk; pumpkin or macadamia seeds can also be used.
- To make the recipe oil-free, dry-toast the spices carefully before adding broth and onions to maintain flavor.
- Soy-free alternatives include chickpeas or roasted vegetables marinated and cooked similarly, replacing tofu.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 604mg | 25% |
| Potassium | 358mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 164mg | 16% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
