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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 am going to make this for a potluck and will triple the recipe but I read once that you don’t triple the spices. Can you advise on this.
Thank you
Triple all the not hot spices like cumin garam masala etc. and herbs and double the hot spies like cayenne, black pepper, paprika dn green chile. Then adjust later if you need more heat with added cayenne.
Made this today, delicious!
Awesome!
This was amazing! Thank you so much. Did do a double recipe (a full head of cauliflower and 1 block tofu) and it still went down in one sitting between 2 teenage boys. My family here in Portland Maine absolutely adores your work. Just ordered the new book! Many many thanks.
Awesome! always good to hear that everyone loved it! thanks for ordering the book!
I just made this for my kids (and myself)…sooo good, they gobbled it up. Thank you so much. I enjoy reading your posts, and emulating your eating habits.
I’m the biggest fan of your recipes and look forward to seeing them so often!! Love them!! Thank you so much!!
Yum yum. Flavour was amazing. Wasn’t real sure about the Tofu though. Tofu didn’t carry the flavour to well, perhaps next time I may cut the Tofu smaller?
yes you might want to cut it smaller. the smaller pieces will soak some of the sauce in the short time they are in the sauce. Larger pieces will need a longer simmer time.
My house smells delicious! This is terrific. I must have done something wrong because I didn’t have enough sauce. I’ll have to make it saucier next time. Yum – thank you!
add in more non dairy milk, or more of the cilantro and spinach. Both the greens cook down to very small amounts, so if they are very loosely packed, they will reduce to a small amount. also if the stove runs hotter it will thicken the sauce quicker. add more non dairy milk.
Thank you! This dish was DELICIOUS and my entire home smelled awesome! I used only Cilantro and no spinach, and left out the hot spices (to suit my dinner companions) – So great! and again, leftover, for lunch today!
This was super easy and sooooo tasty! Thank you!
For the milk, I used a half can of coconut milk which added a wonderful creaminess.
Awesome!
Made today !!! Though i dint Have spinach i added an extra amount of cilantro . and cashew milk and it was yummy !! Even my husband liked it. Thanks richa for this wonderful recipe:)
awesome!