Traditional recipes

Cauliflower and Tofu Masala recipe

Cauliflower and Tofu Masala recipe

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Tofu curry

A lovely vegetarian curry. Serve over basmati rice or with naan.

41 people made this

IngredientsServes: 4

  • 450g tofu
  • 125g natural yoghurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1 tablespoon minced fresh root ginger
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 3 fresh serrano or green chillies, seeded and minced
  • 4 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 1/2 teaspoon salt
  • 500g passata
  • 1 small cauliflower, cut into florets
  • 475ml single cream
  • 150g frozen garden peas
  • 4 tablespoons chopped fresh coriander

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Place the block of tofu onto a plate and place another plate on top. Set a 1 to 3 kg weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
  2. Preheat an oven to 190 C / Gas 5. Grease a baking tray.
  3. Whisk the yoghurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala and minced ginger together in a bowl. Cut the tofu into 1cm cubes, and gently stir into the yoghurt mixture. Arrange the tofu cubes onto the prepared baking tray so they do not touch each other.
  4. Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
  5. Meanwhile, melt the butter in a large frying pan over medium heat. Cook the garlic and chillies in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala and salt. Cook another minute to release the fragrance of the spices. Add the passata and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
  6. Once the cauliflower is tender, stir in the cream, peas, coriander and baked tofu cubes. Bring to a simmer and cook 5 minutes, or until your desired thickness is achieved.

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Reviews & ratingsAverage global rating:(64)

Reviews in English (46)

Exceeded all expectations. A great curry.-31 May 2013

by ellakosmo

This dish was phenomenal!!! I followed the directions exactly and it turned out great. It would even be great over rice. This recipe deserves all 5 stars. I'm annoyed by reading reviews that alter a recipe and then knock down the rating because of the changes. Thanks for sharing this fabulous dish!-06 Mar 2011

by SLS73

My family likes spicy food however, I tested the first serrano I cut open and decided to use just one (instead of 3). It was the perfect amount of heat---any more and it would have overpowered the rest of the spices. The word that kept coming to mind when eating this was "depth" of flavor. Whole family loved it. Served over jasmine rice. The 4 of us polished it off. Btw, I subbed skim evap. milk for the half & half and didn't feel it needed all 2 cups. Probably only used a cup. Will do the same again.-21 Feb 2012

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