Tofu is one of the most underrated proteins in my kitchen. It is affordable, easy to find, and incredibly adaptable. Depending on how you prepare it, tofu can be crispy and golden, soft and silky, smoky, spicy, or deeply savory. It soaks up flavor like a sponge, which makes it perfect for everything from stir fries to grain bowls to cozy, saucy dinners. Whether you are fully plant based or simply looking to add more meatless meals into your week, tofu is a reliable, satisfying option that keeps things interesting.
If you know me, you know I am a sauce person through and through. A good sauce can completely transform a dish, taking it from simple to unforgettable in just a few spoonfuls. Sauces add richness, depth, and that crave worthy factor that makes you go back for seconds. That is exactly why this tofu masala works so well. The tofu becomes tender and flavorful as it simmers in a bold, spiced tomato cream sauce, soaking up every bit of warmth and complexity. It is proof that with the right sauce, even the simplest ingredients can turn into something truly special!
What is masala?
Masala is basically a blend of spices, and in Indian cooking, it is the heart of so many dishes. The word “masala” just means spice mixture, but it can look different depending on the recipe. Sometimes it is a dry blend like garam masala, and other times it refers to a saucy, spiced base made with things like onion, garlic, ginger, tomatoes, and warm spices.
When you see something like tofu masala or chicken tikka masala, it usually means the protein is simmered in a rich, flavorful sauce built from those spices. It is warm, layered, a little smoky, sometimes creamy, and always packed with depth. Think cozy, comforting, and very scoopable with rice or naan.
Can I make masala spicy?
Absolutely you can! Masala is super flexible, so it’s really easy to turn up the spice level. You can add:
• Extra red chili powder
• A pinch of cayenne
• Finely chopped fresh serrano or jalapeño
• A spoonful of chili paste
• A drizzle of chili oil at the end
If you’re simmering your tofu in the sauce, adding fresh chilies when you sauté the onions, garlic, and ginger gives you a deeper, built-in heat. If you just want a little kick at the end, cayenne or chili oil works great. Start small and taste as you go. It’s way easier to add more heat than to tone it down (as someone who has made that mistake)!
Do I have to make the sauce from scratch?
While this recipe is not complicated, I understand that cutting corners on a busy weeknight is sometimes necessary! I have tried and enjoyed the Patak’s brand of tikka masala that you can find here. It’s flavorful, warm, and perfect for a store-bought option if you’re looking to make this even easier.
Tofu Masala
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
For the tofu:
16 ounces extra firm tofu, drained, pressed, and cut into bite sized pieces
1/4 cup soy sauce
1/2 cup cornstarch
For the spices:
1 teaspoon cumin
1 1/2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon chili powder
For the masala sauce:
1 tablespoon fresh ginger, finely chopped
3 cloves garlic, minced
1 fresno or serrano pepper, diced
1/2 cup tomato paste
1 can (15.5 ounces) lite coconut milk
1 tablespoon butter
Optional garnish:
Fresh cilantro
1. Add the pressed and cubed tofu to a bowl and toss with the soy sauce until evenly
coated.
2. Sprinkle the cornstarch over the tofu and gently toss until all pieces are coated.
3. Heat vegetable oil in a large skillet over medium-high heat (enough to lightly coat the bottom of the pan).
4. Fry the tofu for 5–6 minutes, turning occasionally, until all sides are golden and crispy.
5. Remove the tofu from the skillet and set aside.
6. Remove all but 2 teaspoons of oil from the skillet.
7. Add the cumin, coriander, garam masala, turmeric, onion powder, garlic powder, sugar, and chili powder. Cook for 2 minutes, stirring constantly to toast the spices and bloom their flavor.
8. Stir in the tomato paste and cook for another 2 minutes, allowing it to deepen in color.
9. Add the fresh ginger, minced garlic, diced pepper, lite coconut milk, and butter. Stir to combine.
10. Simmer for 5–7 minutes, or until the sauce begins to thicken slightly.
11. Using a blender or immersion blender, carefully blend the sauce until smooth and creamy. Return to the skillet if needed and keep warm over low heat.
12. Place 1 cup of cooked rice on each plate.
13. Top with crispy tofu.
14. Spoon the masala sauce evenly over the tofu.
15. Garnish with fresh cilantro, if desired.
*Note: If you want the tofu to stay crispy, add sauce just before serving.
If you’re feeling inspired to play with more global flavors, The Chopping Block offers hands-on cooking classes. The calendar is packed with everything from knife skills to international cuisine, and it’s such a fun way to build confidence in the kitchen. You can check out upcoming classes here.
If you’re a sauce lover like myself, this month we are offering a Hands-On Elevated Sauces for Everyday Cooking on Monday, March 23 at 6pm. Sauces are such a fun way to make a dish become unforgettable instead of ordinary! If you’re looking to get busier in your kitchen, my Skinny Pizza Dough Naan is also the perfect pairing for this recipe.
