Tofu Amritsari Masala



Hey Loves!

How was your weekend? For me, it was definitely too cold! So what I did to stay warm itn was this Tofu Amritsari Masala and today I will share with you!

As I raced out of my hot yoga class, trying not to ice in my way home, I walked front an Indian restaurant. From inside came the warm smell of cooked spices and basmati rice. For a moment, I could almost see the mango trees full of fruits and feel the pleasant sunbathing in my skin. I practically forgot I was freezing!

Once at home, I was determined to extend that feeling a little longer. So I rescued a traditional Indian recipe of one of my dearest Indian friends. She told me that Amritsar is a town in the state of Punjab and that their cuisine has certain twists to the usual sauces and dishes, which makes it really special. Traditionally this recipe is made with chicken, but it’s also great with some home-baked tofu.

After a couple of minutes, because it doesn’t take long to cook, there I was, with my Tofu Amritsar Masala Bowl in my hands, feeling much warmer, and a bit closer to my Indian friend.

Hope you like this Tofu Amritsari Masala!

You can also try this healthy recipe



Sustainable and Vegan Lifestyle influencer shares her secret recipe for the Perfect Indian dish!!

Tofu Amritsari Masala

Tofu Amritsari Masala recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Main Course
Calories 452
Cost $8


For the Baked Tofu

  • 14 oz firm tofu cubes
  • 2 tsp ginger minced
  • 1 tsp organic apple cider vinegar
  • 2 tsp lemon juice
  • 1/3 tsp Pink Himalayan salt
  • 1 tsp coriander grounded
  • 3/4 tsp cumin grounded
  • 1/3 tsp paprika or cayenne
  • 1 tsp arrowroot

For the Sauce

  • 2 tsp coconut oil cold-pressed
  • 1 tsp coriander grounded
  • 1/2 tsp cumin grounded
  • 1/2 tsp smoked paprika or regular sweet paprika
  • 1 tbsp ginger minced
  • 1/3 cup red bell pepper
  • 3 large tomatoes
  • 1/4 cup filtered water
  • 1/4 cup cashews soaked for at least 2 hours
  • 1/3 tsp Pink Himalayan Salt
  • 1 pinch cilantro for garnish

Plate with

  • 1/2 cup Basmati Rice


  • Preheat the oven to 400F
  • Blend the ginger, garlic, vinegar, and lemon. Add to the cubed tofu, the spices, salt and oil and mix in. Toss lightly with the arrowroot to coat.
  • Spread the cubes on a silicon baking mat. Bake for 20- 25 mins.
  • For the sauce, heat a skillet over medium heat. Then add the oil, once hot, add the paprika and cook for a few seconds.
  • Mix in the cumin and coriander and cook for a few seconds. It should be bubbly, and you should smell or sneeze the spices.
  • Incorporate the ginger, onion, chili, and salt, and mix. Cook for a minute or until the chili is golden
  • Add the pureed tomato and cook until the tomato puree thickens.
  • Blend in the cashew milk and bring to a just about a boil. When it does, bring in the baked tofu and mix in. Let it simmer for 6 to 8 mins to thicken and for the flavors to develop.
  • Remove from heat. Let it sit for another few minutes before serving.
  • Garnish with cilantro and chili
  • Serve with brown basmati rice.


Calories: 452kcalCarbohydrates: 44gProtein: 25gFat: 21gSaturated Fat: 6gSodium: 802mgPotassium: 697mgFiber: 6gSugar: 8gVitamin A: 2643IUVitamin C: 61mgCalcium: 299mgIron: 5mg
Tried this recipe? Share it with us!Mention @sanzas_kitchen or tag #eatwithsanza!

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