tofu masala, indian food, vegan, ritaschweigli
gluten free / vegan


Indian food is a spice dream come true. At least that's how I feel. I spontaneously put some things together and this tofu masala came out and it tasted really good!

It takes some spices, but it's worth it. Above all, if you like spicy and slightly hot food, you'll get your money's worth. In principle, it does not take too long, just cuting the vegetables takes a bit of time. Incidentally, if you like it a little milder, I would recommend you my Dal Makhani

prep time
15 Min.
cook time
30 Min.
total time
45 Min.
Dish: Main Course, snack
Countries & regions: Indian, Mediterranean, Oriental
Tofu masala
  • 1 x onion
  • 1 x clove of garlic
  • 1 tbsp oil
  • 1 Tomato paste
  • ½ cup water
  • ½ cup Almond Milk (unsweetened)
  • 1 cup Soy cream
  • 250 g pureed tomatoes
  • 200 g carrots
  • 180 g Peas
  • 150 g Tofu
  • 1 cup Basmati rice
  • cups water
  • 1 tbsp caraway
  • 1 tsp salt
  • 1 tsp oil
Herbs & Spices
  • 3 tbsp Masala spice
  • 1 tbsp turmeric
  • 1 tbsp Nutritional Yeast
  • 1 tbsp paprika powder
  • 1 tbsp salt & pepper
  • 1 tbsp sugar
  • 1 tsp caraway
  1. Chop the garlic and onion and cut the carrots into strips. Express the tofu with a kitchen roll or something similar so that the excess squeezes out. Then heat up a large pot of oil and fry the onion, garlic and cumin.

  2. Now add remaining spices and pureed tomatoes. Stir for 4-5 minutes while cooking. Then remove the pan from the heat and stir with a blender until creamy.

  3. After the mixture is creamy add carrots, almond milk, cream, water and stir again. Approximately Simmer 10 minutes on a smaller flame. Then add tofu and frozen peas.

  4. Now cook more 10-15 until the sauce is thickened and the carrots are cooked. In the meantime you can prepare the basmati rice with caraway, salt and very little oil and of course water.

Of course, you can add other vegetables such as cauliflower for example. The important thing is to add the harder vegetables first.

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