Vegan Tofu Veggie Masala

My dreams are made of Indian takeout, for real. For instance, veggie masala with garlic naan and a rose lassi is a meal I could eat every weekend. As far as restaurants go, my favorite places are…

  • Bombay House in Salt Lake City, UT
  • Tandoori Oven in Logan, UT

And, to get international on y’all…

  • Sherpa Restaurant in Amsterdam

But for days when you can’t go out – or across the world – this recipe should do.

Tofu Veggie Masala

Vegan Tofu Veggie Masala to rival your favorite Indian takeout place!  Pair with some garlic naan and a rose lassi to complete this flavorful Indian dish!  This recipe started as the one from Megan Gilmore at the Detoxinista and has evolved to fit my own family’s personal tastes.  
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: Masala
Author: ThePlantSmith


Ground Spices

  • 1/4 tsp ginger
  • 1 tbsp coriander
  • 1 1/2 tsp cumin
  • 1/2 tsp tumeric
  • 1/4 tsp cardamom
  • Pinch cinnamon
  • Shake cayenne pepper
  • garam masala to taste

The Rest

  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 3/4 large yellow onion diced
  • 1/2 tsp salt
  • 28 oz can diced tomatoes with liquid blended
  • 3/4 cup coconut milk
  • 8 oz extra firm tofu cut into cubes
  • 1-2 cups veggies (peas, cauliflower, etc) frozen or fresh
  • 1/2 cup fresh cilantro chopped


  • Combine all the spices, except garam masala, in a bowl and put aside for later.
  • Blend tomatoes and liquid until smooth in blender or food processor.  
  • Heat olive oil in a large skillet and add onions and salt and cook until clear.
  • Add garlic and spices, except garam masala, and stir until fragrant.  
  • Then add tomatoes, coconut milk, cilantro, veggies, and tofu.  *HOT TOFU TIP* I cut mine up into rectangles and use paper towels to press out extra water, then cut into cubes.  
  • Simmer until the veggies are tender, about 20 minutes.  
  • Add garam masala, salt, and pepper to taste.
  • Serve hot on top of jasmine or basmati rice.

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