Tofu Masala
I recently discovered Vegan Scratch Kitchen on Instagram, and I drool over most of his dishes. When I saw that he made tofu masala it immediately went on the top of the list for things to make. While this is 10 Weight Watchers points, each tofu serving is only 348 calories. And I could do shots of this masala sauce!
What did we do differently from the original recipe
The first thing we did was substitute lite coconut milk for the full fat coconut milk. In his recipe, he added a cup of water to the sauce, and we opted to leave that out of our sauce, since lite coconut milk is already thinner than full fat coconut milk. We also added more seasonings to balance out the flavor: onion powder, garlic powder, sugar. And then at the very end melted one tablespoon of butter into the sauce and everything came together.
Is tofu healthy?
Tofu is one of those ingredients that can absolutely have a place in a healthy, balanced lifestyle, especially when you enjoy it in moderation. Made from soybeans, tofu is a plant-based source of protein that also provides iron, calcium if it is calcium-set, and other key nutrients. It is naturally low in saturated fat and contains no cholesterol, which can make it a heart-smart option. Like any food, it is all about context. When you pair it with plenty of vegetables, whole grains, and balanced portions of healthy fats, tofu can be a great addition to your weekly rotation. It does not have to replace everything else, but enjoyed in moderation as part of an overall varied diet, it is a nourishing and versatile protein that fits into many lifestyles.
Tofu Masala
This recipe was adapted from Vegan Scratch Kitchen. We had to substitute a few spices, and we used lite coconut milk. I could do shots of this masala sauce it's so good!
Ingredients
- 16 ounces extra firm tofu, drained, pressed, and cut into bite sized pieces
- 1/4 cup soy sauce
- 1/2 cup cornstarch
- 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
- 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: fresh cilantro for garnish
Instructions
Crisp the Tofu
Add the pressed and cubed tofu to a bowl and toss with the soy sauce until evenly coated.
Sprinkle the cornstarch over the tofu and gently toss until all pieces are coated.
Heat vegetable oil in a large skillet over medium-high heat (enough to lightly coat the bottom of the pan).
Fry the tofu for 5–6 minutes, turning occasionally, until all sides are golden and crispy.
Remove the tofu from the skillet and set aside.
Build the Masala Sauce
Remove all but 2 teaspoons of oil from the skillet.
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.
Stir in the tomato paste and cook for another 2 minutes, allowing it to deepen in color.
Add the fresh ginger, minced garlic, diced pepper, lite coconut milk, and butter. Stir to combine.
Simmer for 5–7 minutes, or until the sauce begins to thicken slightly.
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.
Assemble
Place 1 cup of cooked rice on each plate.
Top with crispy tofu.
Spoon the masala sauce evenly over the tofu.
Garnish with fresh cilantro, if desired.
Notes
If you want the tofu to stay crispy, add sauce just before serving. This plate (without the rice) is 10 Weight Watchers points. If you count calories or macros: 348 calories, 18 fat, 28 carbs, 3 fiber and 14 protein.
Why I love this dish
I love this dish because it hits every single texture and flavor note I crave in one bowl. The tofu gets perfectly crispy on the outside while staying tender in the center, so every bite has that satisfying crunch before you get to the softness. And the sauce? It’s layered and complex in the best way. The warm spices, the slight heat from the pepper, the richness of the coconut milk, and the deep tomato flavor all come together into something that tastes like it simmered all day. When you spoon that velvety sauce over crispy tofu and fluffy rice, it feels comforting, bold, and just a little bit indulgent, while still being totally doable on a weeknight.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out this post for Chicken Kati Rolls.
