Reviewed: Apr. 19, 2013

This was great! If you like spicy food, use the three serranos. I was cautious with two and wished it was a tad spicier. I also didn't use the full two cups of half and half and it had plenty of sauce. The sauce is so good I wanted to lick my plate.

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Reviewer:

PinkLaura0509

Reviewed: Feb. 1, 2013

Like others, I used a cup of milk instead of the half and half, and it was a perfect consistency. I also omitted the garam masala and only used one pepper, and it was still spicy and delicious.

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Reviewer:

hslaugh

Reviewed: 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.

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Reviewer:

PhoenixHills

Reviewed: Dec. 7, 2012

This is a very good dish. I used only 2 serranos and it was plenty hot for us. We can't eat large quantities of rich dairy. I used skim milk and added a few tablespoons of Nestle Media Crema (shelf stable cream). Thanks for sharing this recipe we enjoyed eating this!

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Reviewer:

marykevinaz

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Tucson, Arizona, USA

Reviewed: Aug. 30, 2012

I have never written a review before - but this was amazing. I love that it is versatile - based on reviews I knew I could adapt according to my children's tastes; it is forgiving; it is healthy; it is delicious; it is meat-free. My 15 yod said this was the best thing she has ever eaten - and that it is birthday dinner worthy. Thank you for the recipe - it was outstanding.

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Reviewer:

PM12

Reviewed: Aug. 5, 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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Reviewer:

CrazyKayDee

Reviewed: Jul. 29, 2012

Fantastic! I used coconut cream and yogurt instead of half and half, and plain crushed tomatoes instead of tomato sauce, and it was perfect.

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Reviewer:

gdanon

Reviewed: 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!

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Reviewer:

MMMMeg

Reviewed: 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!

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Reviewer:

RainbowEyes

Cooking Level: Intermediate

Reviewed: Mar. 20, 2012

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.

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