There is nothing like these melt-in-your-mouth tender, tofu chunks swimming in a spicy, creamy tomato sauce served on a bed of rice. It's incredible!
I'm in love with this tofu masala! The tender chunks of tofu are melt-in-your-mouth delicious. The creamy tomato sauce is perfectly spiced, super silky, and incredibly decadent. It was love at first bite - and second and third! Use a piece of naan to sop up the extra sauce and tofu chunks.
My inspiration came from Chrissy Teigen's Butter Chicken recipe (cravingsbychrissyteigen). I just switched up a few ingredients and voila, it's vegan.
I love Indian dishes; but let's be real, I'm no expert. I don't know my masala paneer from my butter chicken; but I do know that I love the spice profiles and the creamy, silky, incredible, tomatoey gravy!
How to Make Vegan Tofu Masala
TOFU - I use extra firm for this recipe. Wrap in paper towelling and press with heavy cookbooks while you are preparing the other ingredients. Then just break it into chunks, marinate it, and dunk it in the silky gravy. This tofu is so scrumptious and melt-in-your-mouth tender. Drooling over here!
NOTE - extended time required: For this recipe, you'll get the best results if you press the tofu for at least 30 minutes. Pressing tofu removes the water, compacts the tofu which changes the texture but also makes some room for the tofu to soak up the spices and sauce. The pressed tofu is then marinated in a spicy yogurt sauce (for an hour or more) which adds flavour and enhances the texture.
GRAVY - butter, oil, a few spices, fresh garlic and ginger, crushed tomatoes and creamy cashew sauce bubbling on the stove. It makes the house smell unbelievable and it tastes even better!
RICE - you can use any rice, but my favourite is basmati. It's light and fluffy and pairs well with the richness of the sauce. If you make it in the Instant Pot, it's super easy and fuss free.
NAAN - buy your favourite store bought brand or make this delicious, finger-licking-good recipe by Eva (The Curious Chickpea).
This Tender Tofu Masala is the most incredibly, rich and delicious, silky smooth, creamy, spicy dish ever. It's easy to make and is wonderful left over. I hope you enjoy as much as we do!
More Spicy Food Recipes
Try this incredible Poblano and Mushroom TexMex Enchiladas, my yummy Vegan Shawarma with Spicy Tahini Drizzle or this Healthy Sweet Potato, Lentil Curry Bowl.
x Tracy
If you make this tofu masala, please leave a review & comment below.
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Tender Tofu Masala {vegan}
INGREDIENTS
- 1 350 g block tofu, extra firm, pressed
- 1 lime, zested then cut into wedges
- 1 cup full fat yogurt, plant-based
- 6-8 cloves garlic, minced (divided)
- ½ tsp ground turmeric
- ½ tsp black pepper, coarse ground
- ½ tsp paprika
- 2 tbsp butter
- 2 tbsp oil (divided)
- 1 medium onion, diced
- 2 tbsp ginger, freshly grated
- 1 ½ tbsp garam masala
- 1 ½ tsp ground cumin
- ½ - 1 tsp cayenne pepper (to taste)
- 4 cups crushed tomatoes*
- 1 cup cashew cream
- ½ - 1 cup veggie broth (for thinning)
- 2 cups basmati rice
- 1 cup cilantro, chopped
- 2-4 pieces naan (optional - but not really)
INSTRUCTIONS
- EXTRA TIME REQUIRED: This recipe needs time for pressing the tofu and also marinating the tofu.
- Press the block of extra firm tofu (I used this one) between a few sheets of paper towelling or a clean kitchen towel. Place a couple heavy cookbooks or cast iron pan on top. Let sit while you prepare the other ingredients.Once the tofu is pressed (30 minutes - 1+ hour), break into bite-size chunks.PRO TIP: The tofu can be pressed for longer. You can also press it and then store it in the fridge in an airtight container until the next day.
- In a large bowl, stir together the yogurt (I used Daiya Greek Style yogurt), lime zest, half the garlic, turmeric, black pepper, and paprika (not smoked). Add the pressed tofu chunks. Stir to coat the tofu, cover and place in the fridge for an hour (or more).
- Make the Cashew Cream: 1 cup cashews, ¾ - 1 cup boiled hot water, pinch of salt. Pour ¾ cup of the hot water over the cashews and salt in the cup of a high-speed blender. Let sit until the water is cooled then blend until smooth. The consistency should be that of a heavy cream - add the additional water if the sauce is too thick.
- Make the Rice: I made 2 cups of basmati rice in my Instant Pot which made it easy and fuss free. The rice held beautifully until ready to serve.
- Heat 2 tablespoons of butter and 1 tablespoons of oil in a large cast iron dutch oven over medium heat. Add the chopped onions and cook, stirring, until softened and translucent, 7 to 8 minutes. Add the rest of the garlic and the ginger, garam masala, cumin, and cayenne and cook, stirring, until fragrant (around 2 minutes).
- Remove the onions from the pan, add one tablespoon of oil and the marinated tofu chunks. Turn the heat up and cook flipping as they start to turn golden (3-4 minutes). Add the onions back into the pan along with the crushed/ground tomatoes, bring to a boil, then reduce the heat and let simmer covered for 15 minutes. RECIPE NOTE: I use these tomatoes (6n1).
- Stir in ½ cup cashew cream and test for flavours. To make the sauce smoother and creamier, add up to another ½ cup of cashew cream. If the tomato-cream sauce is too thick, add veggie broth ¼ cup at a time until desired consistency is met. (I use this broth.)Stir in the cilantro and season with S&P to taste. Serve on a bed of rice with naan on the side. To garnish: Slice the zested lime into wedges and chop extra cilantro.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Shaelyn
My family and I LOVE LOVE LOVE this recipe! The creamy sauce is so perfect over rice. I make pretty much every other week. Sometimes I add cauliflower or spinach for some extra veggie power.
simplyceecee
Shaelyn, thank you. I'm so happy you and your family are enjoying this meal!
Amanda mecsey
I made this the other night and it was so amazing, full of so much flavor. I can’t wait to make it again, keep inspiring me with your amazing recipes!
simplyceecee
Thank you so much! I'm thrilled that you enjoyed this recipe!
Kelly
DELICIOUS!! So full of flavor, definitely a great little recipe that will be on repeat.
simplyceecee
Thank you so much, Kelly. Happy you enjoyed it!
Kim
I have a question about this recipe. When you remove the tofu chunks from the marinade to cook, do you discard the marinade or are you adding the marinade to the pan as well as the tofu to seer the tofu chunks?
Tracy Halasz
I've done both. Add it without the extra yogurt sauce to begin with. Then once the sauce is simmering, taste it and if you want a little more tang or creaminess, stir the remainder in. Good luck!