Tofu Masala Recipe – Easy Indian Tofu with Bell Peppers & Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Tofu Masala Recipe – Easy Indian Tofu with Bell Peppers & Kasuri Methi

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, easy weeknight meals. And if you’re trying to incorporate more plant-based protein into your diet, this Tofu Masala is perfect. I first made this when I was trying to find a quick and satisfying vegetarian option, and it’s become a regular in my kitchen ever since. It’s packed with flavour, comes together in under 30 minutes, and is seriously comforting. Let’s get cooking!

Why You’ll Love This Recipe

This Tofu Masala is a fantastic introduction to Indian flavours, even if you’re new to cooking with tofu. It’s a beautiful blend of aromatic spices, sweet bell peppers, and crispy, golden tofu, all brought together in a rich and flavourful tomato-based gravy. Plus, it’s surprisingly easy to make! It’s a great way to enjoy a hearty, satisfying meal that’s also good for you.

Ingredients

Here’s what you’ll need to make this delicious Tofu Masala:

• 200-250 grams extra firm tofu
• 1.5 cups tomatoes (pureed or chopped)
• 1 medium onion (diced)
• 1 cup bell peppers (diced)
• 1 teaspoon ginger (chopped)
• 1 sprig curry leaves
• 2 tablespoons oil
• 1-1.5 teaspoons Kashmiri red chili powder
• 1.5-2 teaspoons garam masala
• 1 teaspoon salt
• 1 teaspoon kasuri methi
• 1 tablespoon soya sauce
• 1 teaspoon sugar

Ingredient Notes

Let’s talk about a few key ingredients to really make this dish shine:

• Extra Firm Tofu: This is crucial. Softer tofu will fall apart. Pressing the tofu is also super important – it removes excess water and allows it to get beautifully crispy when fried. I usually wrap it in paper towels and place something heavy on top for about 20-30 minutes.
• Kashmiri Red Chili Powder: Don’t skip this! It gives the dish a gorgeous red colour and a lovely, mild heat. It’s different from regular chili powder, which can be quite spicy.
• Kasuri Methi: These dried fenugreek leaves have a unique, slightly bitter, and wonderfully fragrant flavour. A little goes a long way! Rubbing it between your palms before adding it releases even more flavour.
• Soya Sauce: Now, this might seem a little unusual in an Indian recipe, but trust me! It adds a wonderful umami depth that really elevates the flavour. It’s a bit of a regional adaptation, and it works beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, if you’re using frozen tofu, thaw it and then press it to remove as much moisture as possible. Once pressed, cube the tofu into roughly 1-inch pieces.
2. Heat the oil in a pan over medium heat. Add the curry leaves and chopped ginger, and sauté for a few seconds until they become fragrant. This is where the magic starts!
3. Now, add the Kashmiri red chili powder, garam masala, and tomatoes. Cook this mixture for about 5-7 minutes, stirring occasionally, until it thickens and the oil starts to separate from the sides. This is a sign that the masala is ready.
4. While the masala is cooking, heat a little more oil in a separate pan. Fry the tofu until it’s golden brown and crispy on all sides. Set it aside.
5. Back to the masala pan! Add the diced onion and bell peppers and stir-fry for about 3-5 minutes, until they’re slightly tender.
6. Now, it’s time to bring everything together. Add the fried tofu, the cooked veggies, soya sauce, sugar, and kasuri methi to the tomato masala. Mix everything well to ensure the tofu and veggies are coated in the flavourful sauce.
7. Finally, simmer the Tofu Masala, covered, for about 3 minutes. This allows the flavours to meld together beautifully. Give it a taste and adjust the seasoning if needed. Serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the tofu. Fry it in batches to ensure it gets crispy.
• If your tomato masala seems too thick, add a splash of water to loosen it up.
• For a richer flavour, you can add a tablespoon of cashew paste to the masala along with the tomatoes.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Simply use a gluten-free soya sauce. Tamari is a great option.
• Spice Level: Adjust the amount of Kashmiri red chili powder to your liking. If you want more heat, add a pinch of cayenne pepper.
• Quick Weeknight Version: Use pre-made tomato puree to save time. Just make sure it’s a good quality puree! My friend Sarah always uses this when she’s short on time.

Serving Suggestions

This Tofu Masala is delicious served with:

• Steaming hot basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is tofu a good source of protein for vegetarians?

Absolutely! Tofu is a complete protein, meaning it contains all nine essential amino acids. It’s a fantastic source of protein for vegetarians and vegans.

Can I use a different type of oil for this recipe?

Yes, you can! Vegetable oil, canola oil, or sunflower oil all work well.

What can I substitute for Kasuri Methi if I don’t have it?

While Kasuri Methi has a unique flavour, you can substitute it with a teaspoon of dried fenugreek seeds, lightly toasted and crushed. It won’t be exactly the same, but it will add a similar flavour profile.

How can I make the tofu even crispier?

Coating the tofu in a little cornstarch before frying can help it get extra crispy.

Can this Tofu Masala be made ahead of time?

Yes! You can make the masala base ahead of time and store it in the refrigerator for up to 2 days. Just add the tofu and veggies when you’re ready to serve.