Cauliflower and Tofu Masala

4.6
(75)

Cauliflower and tofu in a medium-hot masala sauce. Serve over basmati rice or with naan.

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14
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14
Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
20 mins
Total Time:
1 hrs 30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 (16 ounce) package tofu

  • ½ cup plain yogurt

  • 2 tablespoons lemon juice

  • 2 teaspoons ground cumin

  • ½ teaspoon cayenne pepper

  • 1 teaspoon paprika

  • 1 teaspoon garam masala

  • 1 tablespoon minced fresh ginger root

  • 2 tablespoons unsalted butter

  • 4 cloves garlic, minced

  • 3 serrano peppers, seeded and minced

  • 4 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 2 teaspoons garam masala

  • ½ teaspoon salt

  • 1 (16 ounce) can tomato sauce

  • 1 small head cauliflower, cut into florets

  • 2 cups half-and-half cream

  • 1 cup frozen peas

  • ¼ cup chopped fresh cilantro

Directions

  1. Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.

  2. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  3. Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.

  4. Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.

  5. Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. Cook another minute to release the fragrance of the spices. Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.

  6. Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.

Nutrition Facts (per serving)

421 Calories
27g Fat
30g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 421
% Daily Value *
Total Fat 27g 35%
Saturated Fat 14g 68%
Cholesterol 62mg 21%
Sodium 1038mg 45%
Total Carbohydrate 30g 11%
Dietary Fiber 8g 27%
Total Sugars 12g
Protein 21g
Vitamin C 56mg 282%
Calcium 675mg 52%
Iron 10mg 57%
Potassium 1130mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.