Tofu Masala

Tofu Masala

17
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"This flavorful blend of spices, vegetables, and tofu is great served over basmati rice."
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Ingredients

1 h servings 332 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 20 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 abo...

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 abo...

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...

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...

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...

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 libera...

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 l...

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

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 th...

I doubled the recipe and added 1 -28 oz can of crushed tomatoes. I also substituted coconut milk for the water (14 oz) . Topped with sesame seeds and scallions. 5 stars with my adjustments but o...