Tofu Amritsari Masala (Vegan Recipe- from "Crazy for Curry" Night at the Alberni Veg Supper Club)

This Tofu Amritsari Masala recipe is baked tofu in a smoky, spicy Punjabi Tomato Cream Sauce.  The total time to make it is 40 minutes.  Add chickpeas, veggies or veggie meat for variation.

Tofu Amritsari Masala- with Plain Coconut Yogurt and Naan Bread


  • 14 oz/400g Firm Tofu, pressed for 15 minutes, and then cubed
  • 2 tsp. minced Ginger
  • 3 cloves Garlic, minced
  • 1 tsp. Apple Cider
  • 2 tsp. Lemon Juice
  • 1/3 tsp. Salt
  • 1 tsp. ground Coriander
  • 3/4 tsp. ground Cumin
  • 1/3 tsp. Cayenne (or use Paprika for less heat)
  • 1 tsp. Oil (or omit for Oil-Free)
  • 1 Tbsp. Cornstarch
  • 2 tsp. Oil (or water if using oil free)
  • 1 tsp. ground Coriander
  • 1/2 tsp. each: ground Cumin, Cayenne or use scant 1/4 tsp. for less heat, Smoked Paprika or Kashmiri Chili Powder (use Sweet Paprika for less heat)
  • 1 Tbsp minced Ginger
  • 1/3 C. finely chopped Onion
  • 1 green Chili, chopped (use 1/4 Cup Bell Pepper for less heat)
  • 3 lg. Tomatoes, pureed or 15 oz. Can, diced Tomatoes with juices
  • 1/4 Cup Water to rinse out the Blender
  • 1/4- 1/3 Cup Cashews blended with 1 Cup Water or Soymilk (or other nut-free non-dairy milk)
  • 1/2 tsp. Salt, less or more to preference
  • 1 tsp. Sugar or Sweetener
  • Cilantro to garnish

For the Tofu:
  1. Blend together the ginger, garlic, vinegar and lemon, or mince and combine in a bowl.  
  2. Add the above to the cubed Tofu, along with mixing in the spices and oil (or no oil).  
  3. Add cornstarch and toss lightly to coat the tofu.
  4. Spread the cubes on a parchment-covered sheet and Bake at 400 degrees F/204 degrees C for 20-25 minutes.  (For a quicker recipe, skip the spices -- add additional spices to the sauce-- and pan fry the Tofu until golden and use.)
Find links to other Crazy About Curry recipes at the bottom of this post.

For the Sauce:
  1. Heat the skillet over Medium Heat.  Add oil.  Once hot-- NOT smoking-- add the cayenne or paprika and cook for a few seconds.
  2. Add cumin and coriander and cook for a few seconds.  It should be bubbly and you should smell or sneeze the spices.
  3. Add ginger, onion, chili (or bell pepper) and mix in.
  4. Add a pinch of salt.
  5. Cook for a minute until the chili is golden.
  6. Add the pureed tomato, salt and sugar and mix in.  
  7. Cook until the tomato puree thickens.
  8. Add cashew milk and bring to just about a boil.  
  9. Add baked tofu and mix in.  Simmer 6 to 8 minutes to thicken and for the flavours to develop.
  10. Taste and adjust salt and sweet.  Remove from heat.
  11. Let it sit for a few minutes for flavours to meld.  
  12. Garnish with Cilantro and Chili
  13. The sauce thickens as it sits.  Add 1/2 Cup Water or Non-Dairy Milk if needed when reheating.
  14. Serve with flatbread or rice or add to a bowl.

Please click HERE   If you try this recipe, we would love to hear how it turned out and will share your questions or comments (below) with the Alberni Vegetarian Supper Club crew and organizers!  God bless!


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