Vegan Tofu Masala

June 25, 2020
I recently made this vegan tofu masala for my entire family. Masala means "spice," and can mean a variety of spices that are used in South Asian cooking. Typical dishes with "masala" in the name feature a creamy, tomato-based sauce. This one is a very simple dish that you can easily prepare for a big group of people if you need to. It's one of my absolute comfort foods, for sure. The taste is so buttery and creamy. Absolutely yummy! Try it and let me know what you think.😊
vegan tofu masala in a bowl

Vegan Tofu Masala

Recipe Type: Hearty Entrees
utensils YIELDS 2 servings
herb graphic for recipe card
  • 1 Cup Basmati Rice
  • 300g (1 Pack) Hard Tofu
  • 4 Tablespoons Coconut Oil (or vegan butter)
  • 1 Teaspoon Cumin
  • 1 Onion, chopped
  • 3 cloves Garlic, chopped
  • 3-4 Tablespoons (for powder only 1 Tablespoon) Curry Masala or Curry Powder
  • 1/2 Cup Coconut Yogurt/Cream
  • 4 Tablespoons Tomato Paste
  • 2.5 - 3 Cups Water
  • to taste Salt, Pepper
  • to taste Peanuts, cilantro
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1. Heat 1 tablespoon of butter or oil, add the rice and mix well.

2. Add cumin, salt, and 2 cups of water.

3. Cook it for 5-10 minutes.

4. Turn off the heat and let sit covered for another 10 minutes.


1. Heat 1 tablespoon of butter or oil.

2. Cut the Tofu in cubes and add to the pan.

3. Fry until golden brown.

Set aside.


1. Heat 2 tablespoons of butter or oil in a deep pan.

2. Fry the chopped onion until golden brown.

3. Add garlic, curry paste, yogurt and tomato paste and mix well.

4. Stir in the tofu.

5. Add 1/2 cup of water.

6. Cook for 5-7 minutes. If needed, add more water if the consistency is too thick. Season with salt and pepper.

7. Put the rice in a deep bowl and add the curry. Top it with a spoonful of coconut yogurt and enjoy!

Notes: I also like to add some peanuts and cilantro. For the coconut yogurt you can use store bought one, but it tastes even better if you make it yourself! 😊

Also by Rebecca: 5 High-Protein Vegan Snacks With Just 5 Ingredients

Related: Vegan Chana Masala

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Photo: Rebecca Willems

Rebecca Willems
A self-described queer vegan feminist, Rebecca is also trying to live a more zero-waste and minimalist life. During her undergraduate and graduate studies she put a lot of focus on sustainability, LGBTQ+ rights and gender issues across the globe. Having lived on 5 continents in many different cultures and being an avid traveler, she loves to learn about new cultures, learn languages, and try all the amazing vegan food across the world.


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