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Tofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices to make a smoky spicy creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. Vegan Glutenfree Recipe. Can be Soyfree, Nutfree. Jump to Recipe
Amritsar is a town in the state of Punjab and the cuisine from this city has certain twists to the usual sauces and dishes. This Amritsari sauce which is often served with chikin is a fabulous base for veggies, tofu or chickpeas. The sauce is a creamy onion tomato sauce like the makhani sauce. The spicing is a bit different.
Cayenne and paprika (or kashmiri chili) is roasted/fried well in the beginning(there might be sneezing!), then cumin and coriander and mixed and roasted. The temperature of the pan and oil matter here so that the spices dont burn, but do roast well. Then the onion, garlic and ginger is added and cooked to golden with the smoked spices. A Blended tomato cashew sauce is then added and simmered to make a creamy smoky spicy sauce! Add the baked tofu or some chickpeas or roasted veggies and simmer for a few mins.
This sauce can easily get pretty hot. So use less heat (cayenne, smoked paprika and sub the hot green chile with mild or bell pepper) to preference. If you fry the cayenne in hotter oil, it will also burn out some of the heat. For a quicker recipe, pan fry pressed and cubed tofu and use. Lets get sneezing!
More Indian Entrees
- Butter Tofu- GF
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Mushroom Matar Masala
- Bombay Potato and Peas
- Tofu Pasanda
- Tofu Matar Masala
- Tofu in Spinach Curry – Saag Tofu
- Vegetable Jalfrezi – Veggies in smoky tangy curry
Step by Step Photos
The spices fried in hot oil is what gives the dish its distinctive flavor. If omitting oil, you want to carefully toast the spices on a dry hot skillet and then add some broth and onion and continue to cook.
Tofu gets marinated in ginger garlic cayenne lemon cornstarch marinade and then baked. Use the same marinade for veggies if using. Or cook the chickpeas or chickpea tofu with it before adding to the sauce.
You can also add the marinade ingredients minus cornstarch to the onion mixture and cook for a minute before adding the tomato puree. Then add veggies or chickpeas with cashew milk and simmer until tender.
Tofu Amritsari Masala - Spicy Smoky Creamy Tomato Sauce
Ingredients
Baked Tofu:
- 14 oz firm tofu, pressed for 15 mins then cubed
- 2 tsp minced ginger
- 4 cloves of garlic minced
- 1 tsp apple cider or white vinegar
- 2 tsp lemon juice
- 1/3 tsp salt
- 1 tsp ground coriander
- 3/4 tsp ground cumin
- 1/3 tsp cayenne or use paprika for less heat
- 1 tsp oil or spray some later, , omit for oilfree
- 1 tbsp cornstarch
Sauce:
- 2 tsp oil, , see note for oilfree
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp cayenne, or use scant 1/4 tsp for less heat
- 1/2 tsp smoked paprika, or Kashmiri chili powder, use regular sweet paprika for less heat
- 1 tbsp minced ginger
- 1/3 cup finely chopped onion
- 1 green chili, , chopped (use 1/4 cup bell pepper for less heat)
- 3 large tomatoes pureed, , or 15 oz can diced with juices
- 1/4 cup water to rinse out the blender
- 1/4 cup cashews blended with 1 cup water, (see note for nutfree), 1/3 cup for creamier
- 1/2 tsp salt, , less or more to preference
- 1 tsp sugar or sweetener
- cilantro for garnish
Instructions
- Blend the ginger garlic vinegar and lemon, or mince and combine in a bowl. Add to the cubed tofu. Add the spices, salt and oil and mix in. Add cornstarch and toss lightly to coat.
- Spread the cubes on parchment lined sheet. Bake at 400 deg F (205 C) for 20- 25 mins. (For a quicker recipe, skip the spices etc(add some more to the sauce), pan fry pressed and cubed tofu until golden and use.)
- Sauce: Heat a skillet over medium heat. Add oil. Once hot (not smoking) add the cayenne and paprika and cook for a few seconds.
- Add cumin and coriander and cook for a few seconds. it should be bubbly and you should smell or sneeze the spices.
- Add ginger, onion, chili and mix in. Add a good pinch of salt. Cook for a minute 2 until the chili is golden
- Add the pureed tomato, salt, and sugar and mix in. Cook until the tomato puree thickens.
- Add cashew milk and bring to a just about a boil. Add the baked tofu and mix in. Simmer for 6 to 8 mins to thicken and for the flavors to develop. Taste and adjust salt and sweet. Remove from heat. Let it sit for another few mins for flavors to meld. Garnish with cilantro and chili.
- The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating. Serve with flatbread or rice or add to a bowl.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another delicious recipe! Definitely a keeper! Added spinach and agave syrup instead of sugar.
Yay! Thanks for taking the time to comment.
This recipe does not disappoint. I made it with coconut milk and it was delicious! I added spinach, roasted zucchini, and oyster mushrooms. I’m addicted to your chana saag and have such a hard time making anything else, but I’ve been eyeing this recipe for a while. I wish you had a restaurant near me. Your recipes are the best. Thank you!
Thank you!!
I LOVE this recipe! I make it all the time, it’s got such great depth of flavour, it just tastes amazing! I add diced baked aubergine as well and sometimes chickpeas, it tastes amazing every time. Even my non-tofu, non-aubergine easting boyfriend loves it!
yay! 🙂
Hi! I’m new on your blog, and I must say, I don’t eat tofu that often, but this recipe is AMAZING! congrats, I did it to the letter and I absolutely loved it! Thanks
yay!🥳
Just made this for lunch. Amazing! Your recipes never disappoint, Richa!
Wow, thanks.
Dear Richa, I LOVE your recipes, and can’t wait to try this one! I’ve been following you for some years, and you are my go-to guide for tasty, healthy vegan Indian cooking with recipes that are clear, easy to follow and quite do-able
Thank You for your marvelous work and excellent website!
you’re too kind. do-able 😉
Another delicious recipe. I used coconut milk and added peas. I think I’ll add more veggies next time. Yummy.
🥕 more veggies!
Richa, I’ve been binge cooking (is that a thing??) your INDIAN recipes, and all I can say is WOW! So far I’ve had most spices and only had to get a few for a dish I cooked a few days ago. Your instructions are super straightforward, the time recommendations you provide are spot on and I love your photos! I cooked for a friend last time and he loved it too!
I also just made this recipe and the tofu alone is insane – so flavourful! I am a huge fan of baked tofu and will definitely also make the tofu on its own with some simple rice noodles. THANK YOU from the bottom of my heart for your recipes. The pandemic has not always been easy and your recipes brighten my day.
Plus, so far I had a lot of fun browsing my local Indian store for some of the spices I needed! 🙂 Much love from Berlin!!
it. is a thing now! I’m glad my recipes have brightened your days =). =)
This dish turned out beautifully. The spiciness is so full-bodied and lovely. I will definitely make it again
Awesome
This was so nice! I added chopped carrot to bulk it out a bit, and next time I would reduce the cayenne pepper, but will definitely be making it again!
yum