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Spiced Cauliflower and Tofu in Green Masala Sauce. Baked Cauliflower and Tofu in green cilantro sauce. Hara Masala Gobi Tofu. The green masala 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. Jump to Recipe
This is an easy green masala sauce that you can add many things to. In this recipe, the cauliflower and tofu are tossed in some spices and baked, added to the simmering sauce and served. The flavors meld together and the baked roasted cauliflower and tofu are crisp and smoky.
The green masala sauce has cilantro and some spinach and is a flexible sauce. You can make it with all cilantro, or all spinach or other baby greens. If you hate fresh cilantro, you might like this well cooked cilantro sauce, or use mint + spinach instead. Add veggies of choice or chickpeas or beans. Loads of options.
Serve with Naan or other flatbread or over rice.
More Easy Indian Meals from the blog
- Mushroom Matar Masala
- Bombay Potato and Peas
- Aloo Baingan – Potato Eggplant Curry
- Tofu Matar Masala
- Tofu in Spinach Curry – Saag Tofu
Video:–>
Spiced Cauliflower and Tofu in Green Masala Sauce - Hara Masala Gobi Tofu
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
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa
I LOVE your recipes . I can’t figure out why I stopped getting them in 2017. Any ideas?
Maybe the mails are going to spam? you can subscribe again and see if that works.
This was amazing!!! So tasty. I subbed chickpeas instead of the tofu, very filling.
I like arugula in sauces too in some amount in combinations such as this. So glad you loved it!
This was amazing! I used arugula rather than spinach and found it to have a great flavor with brilliant spices. Thanks!!!
I like arugula in sauces too in some amount in combinations such as this. So glad you loved it!
I made it this evening (with kale instead of spinach–worked fine). My husband who is not fond of tofu thought it was very good. Success!!
yay!
Good deal that kale works, too. We have lots of kale growing in the garden right now. This recipe is what’s for dinner.
i need to try this. it looks amazing. i love a cauliflower masala. (gobi masala!)
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This was so good! Did cut back on the cayenne a little and served it over brown rice. Perfect for a weeknight meal.
Awesome!
Do you think you could replace the cornstarch with arrow root/tapioca flour or just leave it out? Thank you!
yes any starch will do.
This post comes at the perfect time with me struggling with what new to cook with all the Tofu and Spinach lying in my fridge.. Thank you….
If you have loads of spinach try this https://fettabbau-trim.today/2013/10/palak-tofu-tofu-in-spinach-curry-vegan.html%3C/a%3E%3C/p%3E