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   

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 

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:–>

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

4.87 from 23 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 3
Course: Main
Cuisine: Gluten-free, Indian, Vegan
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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Nutritional values based on one serving

Nutrition

Calories: 133kcal, Carbohydrates: 11g, Protein: 6g, Fat: 7g, Sodium: 376mg, Potassium: 280mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1080IU, Vitamin C: 16.3mg, Calcium: 95mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

4.87 from 23 votes

Leave a comment

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

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

69 Comments

  1. Meghan says:

    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???

    1. Vegan Richa Support says:

      so nice

  2. Hadia says:

    5 stars
    So delicious!

    1. Vegan Richa Support says:

      thank you Hadia

  3. Maria B. says:

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

    1. Vegan Richa Support says:

      thanks!! approx 2 cups

  4. Makeda M Nueckel says:

    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

  5. Meghan says:

    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!!!

    1. Vegan Richa Support says:

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

  6. Shale says:

    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.

    1. Richa says:

      Awesome

  7. Lin says:

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

    1. Vegan Richa Support says:

      So glad you enjoyed it!

  8. SusanL says:

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

  9. Nicole M says:

    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