Tofu Aloo Gobi Recipe

Name: Tofu Aloo Gobi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, minced; 2 large potatoes, peeled and diced; 1 medium head cauliflower, cut into small florets; 2 teaspoons grated fresh or jarred ginger; 1 teaspoon garam masala or good-quality curry powder, or more to taste; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon dry mustard; 8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice; 2 medium or 3 plum tomatoes, diced; 1/2 cup frozen green peas; 1/4 cup minced fresh cilantro, optional; Salt to taste

Servings: persons

2 tablespoons olive oil
2 garlic cloves, minced
2 large potatoes, peeled and diced
1 medium head cauliflower, cut into small florets
2 teaspoons grated fresh or jarred ginger
1 teaspoon garam masala or good-quality curry powder, or more to taste
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice
2 medium or 3 plum tomatoes, diced
1/2 cup frozen green peas
1/4 cup minced fresh cilantro, optional
Salt to taste

1
Heat the oil in a wide skillet or stir-fry pan.
2
Add the garlic and saute over medium-low heat until golden.
3
Add the potatoes and about 1 cup of water.
4
Cover and bring to a simmer, then cook over medium heat for 5 minutes.
5
Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard, and continue to simmer gently for 5 minutes.
6
Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally.
7
Stir in the optional cilantro, season with salt, and serve.
8
My favorite partner for this is Lentils with Greens and Sun-Dried Tomatoes (page 111).
9
Something fruity makes a nice counterpoint to the strong flavors of the meala platter of orange slices with chunks of pineapple and/or mango, for example.
10
Or, if you have more time and want to make another easy dish, try Fruitful Red Slaw (page 177).
11
If you have a little more time and are accommodating larger appetites, Curried Chickpeas with Chutney Bulgur (page 98) makes a filling companion dish.
12
Serve with a cooling salad of diced tomatoes and cucumbers (with chopped cilantro, if youd like), dressed in a creamy vegan dressing.
13
Calories: 177
14
Total Fat: 8g
15
Protein: 10g
16
Carbohydrates: 20g
17
Fiber: 5g
18
Sodium: 50mg

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 garlic cloves, minced, 2 large potatoes, peeled and diced, 1 medium head cauliflower, cut into small florets, and more.

Yes, Tofu Aloo Gobi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Aloo Gobi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions