Cauliflower and Tofu Masala Recipe -
Cauliflower and Tofu Masala Recipe
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Cauliflower and Tofu Masala

Recipe by  

"Cauliflower and tofu in a medium-hot masala sauce. Serve over basmati rice or with naan."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 30 mins


  1. Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound 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 375 degrees F (190 degrees C). Grease a baking sheet.
  3. Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet 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 skillet over medium heat. Cook the garlic and serrano peppers 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 tomato sauce 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 half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.
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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2011

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!

Most Helpful Critical Review
Jan 24, 2013

This wasn't a BAD dish, but I expected more flavor. With all the cumin, corriander, ginger, and marsala I was dissapointed with the blandness. I did enjoy the texture of the tufo, baking it prior t adding it I believe is a great idea. Also, it was kinda ugly, with the tofu and cauliflower being white the sauce turns everything kinda reddish brown.


40 Ratings

Feb 21, 2012

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.

Oct 05, 2010

Very good! It's surprisingly spicy, considering how little hot stuff is in it, but that's just the way I like it!

Jun 26, 2012

I made this recipe without peas (because I hate peas!) and with 1 serrano instead of 3. I also reduced the bake time on the tofu to 30 minutes, stirring the tofu after 15 minutes. I only did this because the tofu got really dry and stuck to the baking sheet. In fact, next time I make this I will have to consider really slathering the baking sheet with grease. I used a non stick sheet AND greased the sheet and still the tofu stuck terribly. My partner and I loved the results though. We'll be making it again!

Apr 22, 2012

Great recipe! I can tell it was highly inspired from the Tikka Masala recipe on this site (even tasted mostly the same), but improved upon. I only used one serrano pepper, since I'm pretty spice sensitive, and I think that worked out perfectly. I also doubled the yougart sauce- I've learned when in doubt, double the sauce! Be sure to tin-foil your baking sheet to save on the clean up! I used non fat greek yougart - I think it not being as watery as regular helped the cooking time, as I only had mine in the oven for 40 minutes before it was done and all the sauce was thickened and clinging to the tofu chunks nicely. I took a tip from another reviewer and used 2% evaporated milk instead of half and half to cut down on the fat (1 12oz can). If you don't like your cauliflower to crunch and would really like the flavors to get into it, take your time in softening it. I kept adding water to the tomato sauce as they cooked together to give it plenty of time to soften up and soak in the flavors. Better to simmer it as much as you can BEFORE you add the cream/half and half/ect. Served with a little jasmine basmati with more cilantro for garnish. I don't think the flavor is quite enough to be able to mix in much rice, next time I'll serve with naan bread instead! Very filling!

Feb 08, 2010

I am lactose intolerant and sour cream is a serious no - no for me, and I am able to get lactaid milk rather, I do it my way. Without sour cream, but with 2% Lactaid milk. All else I keep somewhat thee same. Great recipe, great dish! Only reason it did not get five, was the changes I make.

Aug 05, 2012

This was a great dish. We are vegan so I substituted the yogurt for vegan sour cream mixed with a little soy milk. That worked wonderfully. Using soy milk in place of the half and half did not work as well, the milk curdled. The tofu was a bit too spicy for my kids and next time I will probably cut the amount of spices in half. Overall, a great recipe.


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 1038 mg
  • 42%

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

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