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Cauliflower and Tofu Masala

Rated as 4.52 out of 5 Stars

"Cauliflower and tofu in a medium-hot masala sauce. Serve over basmati rice or with naan."
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1 h 30 m servings 421
Original recipe yields 4 servings


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  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; 27.3 30 20.5 62 1038 Full nutrition

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Read all reviews 45
  1. 63 Ratings

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Most helpful positive review

This dish was phenomenal!!! I followed the directions exactly and it turned out great. It would even be great over rice. This recipe deserves all 5 stars. I'm annoyed by reading reviews that alt...

Most helpful critical review

This wasn't a BAD dish, but I expected more flavor. With all the cumin, corriander, ginger, and marsala I was dissapointed with the blandness. I did enjoy the texture of the tufo, baking it prio...

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Least positive

This dish was phenomenal!!! I followed the directions exactly and it turned out great. It would even be great over rice. This recipe deserves all 5 stars. I'm annoyed by reading reviews that alt...

Great recipe! I can tell it was highly inspired from the Tikka Masala recipe on this site (even tasted mostly the same), but improved upon. I only used one serrano pepper, since I'm pretty spice...

My family likes spicy food however, I tested the first serrano I cut open and decided to use just one (instead of 3). It was the perfect amount of heat---any more and it would have overpowered ...

Very good! It's surprisingly spicy, considering how little hot stuff is in it, but that's just the way I like it!

I made this recipe without peas (because I hate peas!) and with 1 serrano instead of 3. I also reduced the bake time on the tofu to 30 minutes, stirring the tofu after 15 minutes. I only did thi...

I am lactose intolerant and sour cream is a serious no - no for me, and I am able to get lactaid milk rather, I do it my way. Without sour cream, but with 2% Lactaid milk. All else I keep somew...

This was a great dish. We are vegan so I substituted the yogurt for vegan sour cream mixed with a little soy milk. That worked wonderfully. Using soy milk in place of the half and half did n...

This was delicious. The only thing I changed was that after reading the reviews I decided to start with one pepper which ended up being perfect for our tastes. I also left out the garlic due to ...

Fantastic! I felt like I was at an Indian restaurant. I did not have all of the spices, so I did without the coriander and cilantro. This is a spicy recipe, so if you like things mild, you sh...