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    Home » main course:India

    Spiced Cauliflower and Tofu in Green Masala Sauce

    Published: Mar 5, 2017 · Modified: Feb 23, 2019 by Richa 69 Comments

    Jump to Recipe   Print Recipe

    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   

    Spiced Cauliflower and Tofu in Green Masala Sauce. Baked Cauliflower and Tofu in green cilantro sauce. The sauce paste can be made ahead and stored. #Vegan #Glutenfree #Nutfree #veganricha #Recipe. Can be soy-free with chickpea tofu or chickpeas or beans or other veggies. | VeganRicha.com

    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. 


    Spiced Cauliflower and Tofu in Green Masala Sauce. Baked Cauliflower and Tofu in green cilantro sauce. The 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. | VeganRicha.com

    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

    Spiced Cauliflower and Tofu in Green Masala Sauce. Baked Cauliflower and Tofu in green cilantro sauce. The sauce paste can be made ahead and stored. #Vegan #Glutenfree #Nutfree #Recipe #veganricha. Can be soy-free with chickpea tofu or chickpeas or beans or other veggies. | VeganRicha.com
    Video:–>

    Recipe Card

    Print Recipe
    4.87 from 22 votes

    Spiced Cauliflower and Tofu in Green Masala Sauce - Hara Masala Gobi Tofu

    Spiced Cauliflower and Tofu in Green Masala Sauce. Baked Cauliflower and Tofu in green cilantro sauce. The 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
    Prep Time15 minutes mins
    Cook Time35 minutes mins
    Total Time50 minutes mins
    Course: Main
    Cuisine: Gluten-free, Indian, Vegan
    Servings: 3
    Calories: 133kcal
    Author: Vegan Richa

    Ingredients

    Cauliflower and Tofu:

    • 1/2 (0.5) large head of cauliflower chopped into small florets
    • 7 oz (198.45 g) 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 (0.5 tsp) each of salt , turmeric, ground cumin, coriander, garam masala
    • 1/4 tsp (0.25 tsp) or more cayenne and black pepper
    • 1/2 tsp (0.5 tsp) or more paprika

    Green Sauce mix:

    • 1 cup (16 g) packed cilantro
    • 1/2 cup (15 g) baby spinach
    • 4 cloves of garlic
    • 1 inch ginger
    • 1/2 (0.5) hot green chile
    • 2 tsp lemon juice

    Masala Sauce:

    • 1 tsp oil
    • 1/2 (0.5) medium onion finely chopped
    • 1/2 tsp (0.5 tsp) each of ground cumin garam masala, and turmeric
    • 1/4 tsp (0.25 tsp) ground cloves
    • 1/3 tsp (0.33 tsp) salt
    • 1/2 tsp (0.5 tsp) sugar or other sweetener
    • 1/2 cup (122 ml) 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

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Spiced Cauliflower and Tofu in Green Masala Sauce - Hara Masala Gobi Tofu
    Amount Per Serving
    Calories 133 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Sodium 376mg16%
    Potassium 280mg8%
    Carbohydrates 11g4%
    Fiber 2g8%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 1080IU22%
    Vitamin C 16.3mg20%
    Calcium 95mg10%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Spiced Cauliflower and Tofu in Green Masala Sauce. Baked Cauliflower and Tofu in green cilantro sauce. The 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. | VeganRicha.com

    Spiced Cauliflower and Tofu in Green Masala Sauce. Baked Cauliflower and Tofu in green cilantro sauce. The 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. | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Meghan

      August 10, 2022 at 5:12 pm

      5 stars
      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???

      Reply
      • Vegan Richa Support

        August 14, 2022 at 8:25 pm

        so nice

        Reply
    2. Hadia

      February 24, 2022 at 5:39 pm

      5 stars
      So delicious!

      Reply
      • Vegan Richa Support

        February 28, 2022 at 6:34 pm

        thank you Hadia

        Reply
    3. Maria B.

      November 18, 2020 at 8:52 pm

      5 stars
      Love this recipe ! I just had a question regarding the serving size. How much is one serving ?

      Reply
      • Vegan Richa Support

        November 18, 2020 at 9:10 pm

        thanks!! approx 2 cups

        Reply
    4. Makeda M Nueckel

      August 12, 2020 at 10:04 pm

      4 stars
      Thanks for a great recipe! Family of 5 and everyone liked it, commenting on the delicious and authentic tasting curry sauce. Will make again

      Reply
    5. Meghan

      August 08, 2020 at 6:13 pm

      5 stars
      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!!!

      Reply
      • Vegan Richa Support

        August 10, 2020 at 3:38 pm

        The journey has just begun – thank you for the top notch rating!

        Reply
    6. Shale

      June 06, 2020 at 5:55 am

      5 stars
      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.

      Reply
      • Richa

        June 06, 2020 at 1:54 pm

        Awesome

        Reply
    7. Lin

      May 21, 2020 at 9:41 pm

      5 stars
      My new favorite recipe!! I’ve never had anything like it.

      Reply
      • Vegan Richa Support

        May 21, 2020 at 9:53 pm

        So glad you enjoyed it!

        Reply
    8. SusanL

      March 02, 2020 at 6:23 pm

      5 stars
      Made this today. OMG! so good!!

      Reply
    9. Nicole M

      March 02, 2020 at 11:42 am

      5 stars
      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

      Reply
    10. Cate

      May 14, 2019 at 4:56 pm

      5 stars
      Loved it! I added a whole pepper. I like things spicy . I served mine over black rice. I will make this again.

      Reply
      • Richa

        May 14, 2019 at 6:36 pm

        yay!

        Reply
    11. Erin

      May 06, 2019 at 8:47 pm

      5 stars
      This recipe is amazing! It turned out so well I had take a pic and send to friends:) I stuck to the recipe, put it over some rice, and doubled it so we could have leftovers for lunch the next day. You’re recipes are a staple in our house and we will be definitely me making this again. Thanks for sharing!

      Reply
      • Richa

        May 07, 2019 at 11:39 am

        yay!!

        Reply
    12. Roxanne

      February 22, 2019 at 8:50 am

      5 stars
      Is there anyway to omit tofu for chickpeas maybe?

      Reply
      • Richa

        February 23, 2019 at 11:43 pm

        yes use 1 cup cooked chickpeas instead of tofu

        Reply
        • Sarah

          May 25, 2019 at 7:28 pm

          If I use chickpeas instead, do I still add them to cauliflower, toss with spices and bake in the oven? Or would I add them later with the baked cauliflower to the masala sauce?

          BTW – I made this recipe last week and it is delicious. Am making it again for friends and want to sub chickpeas for the tofu.

          Thank you!

          Reply
          • Richa

            May 25, 2019 at 8:10 pm

            Add them later with the cauliflower to the sauce, or you can add to the pan for the last 10 mins so they pick up some spices.

            Reply
            • Sarah

              May 26, 2019 at 1:45 pm

              thanks Richa! much appreciated!

    13. Lachlan

      January 28, 2019 at 11:10 pm

      Amazing recipe! The second time I tried it I put in 3 cups of spinach to increase the amount of greens and added two cups of sliced mushrooms shortly after the onions went in and it was nearly as good.

      Love your website

      Reply
      • Richa

        January 29, 2019 at 10:06 am

        awesome!

        Reply
    14. Erica

      January 27, 2019 at 6:49 pm

      Could you use frozen spinach??

      Reply
    15. Dave

      April 11, 2018 at 10:12 pm

      4 stars
      I made this and I thought it was very good. More importantly, my wife said it was really good. She “appreciated the freshness”. It was very good-but given that my wife did not make out with me dedoute the deliciousness, it only gets 4 stars instead of five. I used agave to sweeten instead of sugar. Since tofu is sold mostly in 14oz packs I doubled sauce amounts. My brother and his wife are vegan and coming to visit and I’m going to make this if that floats anyone’s boat.

      Reply
      • Richa

        April 11, 2018 at 10:35 pm

        😀 some extra cashew cream and spices might do the trick ;). I also would suggest the Butter Tofu or Butter Soy curls/chickpeas https://www.veganricha.com/2017/05/butter-tofu-paneer-tofu-butter-masala-recipe.html

        Reply
    16. Amy Smith-Faczan

      March 20, 2018 at 2:43 pm

      5 stars
      This recipe is a WINNER! I might have to double the green sauce and add some broccoli or bell pepper to make extra. We ate it all in one sitting!

      So flavorful!

      Reply
      • Richa

        March 20, 2018 at 3:01 pm

        awesome!

        Reply
    17. Teniah

      February 24, 2018 at 8:52 pm

      5 stars
      You never fail…..This is such an amazing recipe. I served this over a spiced rice that I made for my husband’s meal. His was venison jalfrezi, but he ended up actually liking MY vegan meal better, so next time he said he would be happy to have that…..SCORE!!!!

      Reply
    18. Kajal

      February 24, 2018 at 1:44 pm

      Can I double the cauliflower and leave out the tofu?

      Reply
      • Richa

        February 25, 2018 at 12:55 am

        yes

        Reply
    19. Nicole

      February 23, 2018 at 8:39 pm

      5 stars
      Made a double batch for my husband for birthday along with flatbread. I can’t even say how delicious it is!!!! So glad I made enough for leftovers.

      Reply
    20. Rachel

      January 06, 2018 at 9:01 am

      4 stars
      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

      Reply
      • Richa

        January 06, 2018 at 3:36 pm

        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.

        Reply
    21. Beth W

      December 03, 2017 at 11:01 am

      Made this today, delicious!

      Reply
      • Richa

        December 03, 2017 at 11:47 am

        Awesome!

        Reply
    22. Blue Butterfield

      October 03, 2017 at 5:03 am

      5 stars
      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.

      Reply
      • Richa

        October 03, 2017 at 7:09 pm

        Awesome! always good to hear that everyone loved it! thanks for ordering the book!

        Reply
    23. Soozi G

      August 07, 2017 at 1:49 pm

      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.

      Reply
    24. Mallika

      July 04, 2017 at 7:08 am

      5 stars
      I’m the biggest fan of your recipes and look forward to seeing them so often!! Love them!! Thank you so much!!

      Reply
    25. Steve

      June 12, 2017 at 3:49 am

      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?

      Reply
      • Richa

        June 12, 2017 at 6:14 pm

        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.

        Reply
    26. Susan

      May 29, 2017 at 6:03 pm

      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!

      Reply
      • Richa

        June 12, 2017 at 6:16 pm

        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.

        Reply
    27. Julia

      May 08, 2017 at 11:20 am

      5 stars
      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!

      Reply
    28. Srivani

      April 26, 2017 at 2:36 pm

      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.

      Reply
      • Richa

        April 26, 2017 at 3:01 pm

        Awesome!

        Reply
    29. Chandana

      March 21, 2017 at 2:19 pm

      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:)

      Reply
      • Richa

        March 21, 2017 at 2:28 pm

        awesome!

        Reply
    30. Yasmin

      March 21, 2017 at 7:30 am

      Hi Richa
      I LOVE your recipes . I can’t figure out why I stopped getting them in 2017. Any ideas?

      Reply
      • Richa

        March 21, 2017 at 11:20 am

        Maybe the mails are going to spam? you can subscribe again and see if that works.

        Reply
    31. Iris

      March 19, 2017 at 6:04 pm

      5 stars
      This was amazing!!! So tasty. I subbed chickpeas instead of the tofu, very filling.

      Reply
    32. Richa

      March 08, 2017 at 9:25 pm

      I like arugula in sauces too in some amount in combinations such as this. So glad you loved it!

      Reply
    33. Heidi

      March 08, 2017 at 9:01 pm

      This was amazing! I used arugula rather than spinach and found it to have a great flavor with brilliant spices. Thanks!!!

      Reply
      • Richa

        March 08, 2017 at 9:25 pm

        I like arugula in sauces too in some amount in combinations such as this. So glad you loved it!

        Reply
    34. Betty

      March 08, 2017 at 6:10 pm

      5 stars
      I made it this evening (with kale instead of spinach–worked fine). My husband who is not fond of tofu thought it was very good. Success!!

      Reply
      • Richa

        March 08, 2017 at 9:24 pm

        yay!

        Reply
      • Suz

        January 28, 2019 at 2:46 pm

        Good deal that kale works, too. We have lots of kale growing in the garden right now. This recipe is what’s for dinner.

        Reply
    35. Nicole

      March 07, 2017 at 2:24 pm

      i need to try this. it looks amazing. i love a cauliflower masala. (gobi masala!)

      https://cuckoolemon.com

      Reply
    36. Sarah

      March 07, 2017 at 7:06 am

      5 stars
      This was so good! Did cut back on the cayenne a little and served it over brown rice. Perfect for a weeknight meal.

      Reply
      • Richa

        March 07, 2017 at 10:44 am

        Awesome!

        Reply
    37. Emily

      March 06, 2017 at 1:07 pm

      Do you think you could replace the cornstarch with arrow root/tapioca flour or just leave it out? Thank you!

      Reply
      • Richa

        March 06, 2017 at 1:22 pm

        yes any starch will do.

        Reply
    38. sukanya

      March 06, 2017 at 9:48 am

      This post comes at the perfect time with me struggling with what new to cook with all the Tofu and Spinach lying in my fridge.. Thank you….

      Reply
      • Richa

        March 06, 2017 at 10:18 am

        If you have loads of spinach try this https://www.veganricha.com/2013/10/palak-tofu-tofu-in-spinach-curry-vegan.html

        Reply

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