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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.
Loved it! I added a whole pepper. I like things spicy . I served mine over black rice. I will make this again.
yay!
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!
yay!!
Is there anyway to omit tofu for chickpeas maybe?
yes use 1 cup cooked chickpeas instead of tofu
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!
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.
thanks Richa! much appreciated!
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
awesome!
Could you use frozen spinach??
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.
😀 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
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!
awesome!
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!!!!
Can I double the cauliflower and leave out the tofu?
yes
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.