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My review
Cauliflower and Tofu Masala
VYAPTI
"Cauliflower and tofu in a medium-hot masala sauce. Serve over basmati rice or with naan."
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Ingredients
1 h 30 m servings 421 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- 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.
- 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.
- 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.
- 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 g fat; 30 g carbohydrates; 20.5 g protein; 62 mg cholesterol; 1038 mg sodium. Full nutrition
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Reviews
Read all reviews 4157 Ratings
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Most helpful positive review
3/6/2011
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
1/24/2013
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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3/6/2011
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...
4/22/2012
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...
2/21/2012
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 ...
10/4/2010
Very good! It's surprisingly spicy, considering how little hot stuff is in it, but that's just the way I like it!
6/26/2012
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...
2/5/2010
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...
8/5/2012
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...
3/20/2012
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 ...