This post contains affiliate links. Please see our disclosure policy.
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.
This is now a family staple, asked for weekly, and devoured gratefully! By not only the adults, but the 5 year old and 13yr old even more so. Thank you vegan richa, we’ve made many of your recipes weekly go to’s, where would I be without you???
so nice
So delicious!
thank you Hadia
Love this recipe ! I just had a question regarding the serving size. How much is one serving ?
thanks!! approx 2 cups
Thanks for a great recipe! Family of 5 and everyone liked it, commenting on the delicious and authentic tasting curry sauce. Will make again
We love Indian food and this is the second food journey you’ve taken us. This recipe is a staple in my kitchen, my 11yr old begs me for it, I savor in it, it’s not hard, and it’s adjustable to a point. LOVE IT!!!
The journey has just begun – thank you for the top notch rating!
I make this recipe ALL THE TIME it’s so good!!! The first time I made it, the roasted tofu and cauliflower in the spices smelled so good I couldn’t help myself and ate a sizable portion before actually adding them to the sauce, whoops. The most delicious are the little bits of tofu that get all crunchy on the outside and soft on the inside. I am still tempted every time, but knowing how delicious it is in the curry helps me get to the finish line, haha.
Awesome
My new favorite recipe!! I’ve never had anything like it.
So glad you enjoyed it!
Made this today. OMG! so good!!
This is phenomenal! I’m so glad a made a double batch! I bought these tiny Thai peppers not knowing how spicy they were, good thing I tasted it before adding the FOUR I bought! One made it quite spicy but very enjoyable 😋 I served it with come farro cooked in veg broth. I’ve made a few of your recipes and they’ve all been great, but this just knocked my socks off