"Cauliflower and tofu in a medium-hot masala sauce. Serve over basmati rice or with naan." — VYAPTI
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1 (16 ounce) package
minced fresh ginger root
serrano peppers, seeded and minced
1 (16 ounce) can
1 small head
cauliflower, cut into florets
chopped fresh cilantro
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!
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.
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.
Very good! It's surprisingly spicy, considering how little hot stuff is in it, but that's just the way I like it!
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.
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!
This was delicious. The only thing I changed was that after reading the reviews I decided to start with one pepper which ended up being perfect for our tastes. I also left out the garlic due to a food insensitivity. I loved this and am looking forward to making it again.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cauliflower and Tofu Masala
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 246
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