Tofu Masala Recipe - Allrecipes.com
Tofu Masala Recipe
  • READY IN 1 hr

Tofu Masala

Recipe by  

"This flavorful blend of spices, vegetables, and tofu is great served over basmati rice."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the cubed tofu, and cook until lightly browned on all sides, about 10 minutes; remove from the skillet and set aside. Reduce the heat to medium, and pour in the remaining canola oil. Stir in the onion, garlic, and green pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. Return the tofu to the skillet along with the garbanzo beans and tomato. Season with garam masala, salt, and pepper, and pour in the water. Bring to a simmer, and cook for 10 to 15 minutes until thickened to your desired consistency. Remove from the stove, and allow to rest for 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2010

Overall, good recipe with a few changes. I omitted the garbanzo beans (didn't have any), and green bell pepper (don't like them). I added 1 15oz can of tomato sauce instead of the chopped tomato, and only added about a half cup of water. I added a pinch of cayenne pepper, and finished the dish with fresh chopped cilantro (about 1 tbsp) and a splash of lime juice. I served it over brown rice. I think next time I will include the garbanzo beans and add even more tomato sauce/water.

 
Most Helpful Critical Review
May 05, 2009

Not at all what I expected. Here's what I think I'll do next time: Make extra sauce and add whole-fat yogurt, clarified butter (ghee), or cream. Might also substitute all or a portion of the above for ground cashews. I'll increase the amount of onion to two, and also the amount of tomato. I'll up the amount of garam masala spice, and skip the garbonzo beans. If I add anything more, it will be the pul lentils or type used in toor dal -- these are the yellow legumes. I was surprized not to see lemon juice in this, as it was a creamless masala.

 
May 06, 2008

Very healthy recipe! When I followed the recipe exactly, however, I found it rather bland. I found it helpful to replace the water with chicken broth and added various spices from my pantry in order to save it.

 
Mar 09, 2009

I'm a carnivore by heart, but I had tofu in my fridge and wanted to cook it up. I also had the rest of the ingredients, so I was able to make a dish out of nothing. This was great for a veggie dish! I added a small cube chicken buillion and it was great!

 
Mar 10, 2010

I used olive oil instead of canola oil and later, during the simmering process, added two tblespoons of tomato paste because the sauce wasn't thickening up as I would have hoped. I also liberally sprinkled cayenne pepper over the simmering ingredients. Lastly, I added several dashes of soy sauce for a little boost. Overall, it was very good and I will make it again.

 
Jul 07, 2009

This came out really tasty! I used chicken broth instead of water and simmered it for 20 minutes to thicken the liquid a little more. I also ended up adding a bit of extra cumin, cinnamon, bay leaf and ginger, because i only had 1 tbsp. of garam masala. It was a big hit, very flavorful and pleasantly spicy (with a little bit of extra pepper)! Was great served over plain white rice!

 
Feb 23, 2009

We substituted the Masala with a half a jar of Tikka Masala Curry Paste and loved it!

 
Nov 05, 2012

Pretty good! I had to make a few changes - I didn't have any chickpeas so used blackeyed peas (tasted great) and no fresh tomatoes so used some sundried that had a little Italian seasoning on them (was good too). Also did not add the additional TB of oil, and no salt for health reasons. Very easy.

 

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 445 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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