Easy · Masala Tofu
Masala Tofu Stir-fry
Bold spices, high heat, pure satisfaction.
Cubed Masala Tofu tossed in a fragrant blend of cumin, coriander, turmeric and fresh ginger. Finished with a squeeze of lime and served over steamed basmati. A weeknight staple that comes together in under 30 minutes.
25 min
Total
2
Serves
320
kcal
24
Protein
Made with
Raga Masala TofuWhat you need
Ingredients
Prep
10 min
Cook
15 min
Serves
2
- 200gRaga Masala Tofu, cubed
- 1 tbspcoconut oil
- 1 tspcumin seeds
- 1 tspground coriander
- ½ tspturmeric
- 1 inchfresh ginger, grated
- 2 clovesgarlic, minced
- 1red bell pepper, sliced
- 100gbaby spinach
- 1lime, juiced
- to tastesalt and black pepper
- to servesteamed basmati rice
How to make it
Method
Prep the tofu
Pat the Masala Tofu dry with a paper towel and cut into 2cm cubes. Set aside.
Heat the pan
Heat coconut oil in a large wok or frying pan over high heat until shimmering.
Toast the spices
Add cumin seeds and let them sizzle for 30 seconds until fragrant. Add garlic and ginger, stir-fry for 1 minute.
Add the tofu
Add the tofu cubes in a single layer. Leave undisturbed for 2–3 minutes until golden and crisp on one side, then toss.
Add vegetables
Add the bell pepper and stir-fry for 3 minutes. Add coriander and turmeric, toss to coat everything evenly.
Finish
Add spinach and toss until just wilted. Squeeze over the lime juice, season to taste, and serve immediately over rice.
Chef's Tips
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Don't move the tofu too early — let it sit to develop a proper crust.
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Add a splash of soy sauce or tamari for extra depth.
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Works equally well with Raga Extra Firm Tofu if you prefer a denser bite.
Keep cooking
