Homemade Tofu Masala Stir-Fry with Saffron Rice

Homemade Tofu Masala Stir-Fry with Saffron Rice

Homemade Tofu Masala Stir-Fry with Saffron Rice

This spicy, flavorful and completely vegetarian entrée blends all of the amazing herbs and spices you find in Indian food in a very easy to make recipe you can enjoy all summer long. Stir-fry never tasted so good!

  • Cuisine:




For the rice:   

1 package of saffron rice
3 tablespoons of butter   

For the stir-fry:   

1 1/2 tablespoons of extra virgin olive oil
1 package of extra-firm tofu pressed and cubed
1 large of onion chopped
2 garlic cloves minced
1/2 large of zucchini chopped
1/2 summer squash chopped
2 carrots sliced
1 cup of chopped oyster mushrooms
3 tablespoons of garam masala
1 teaspoon of ground tumeric
1 tablespoon of crushed red pepper flakes
1 tablespoon of flour
Salt and pepper
1 1/2 can (21 ounces) of diced tomatoes (not drained)
1/4 cup + 2 tablespoons of heavy cream
Fresh cilantro for garnish


  1. Bring 2 ½ cups of water to a rapid boil in a saucepan. Add the butter and saffron rice. Reduce to low and bring mixture to a simmer and cook until softened, about 22 minutes.
  2. In a bowl, mix the garam masala, turmeric, salt and pepper together. Toss the tofu cubes with about 1 tablespoon of the mixture.
  3. Preheat oven to 425° F. Lightly grease an 8 x 8 baking dish. Toss the tofu into the pan and bake for about 28 – 32 minutes, or until crispy.
  4. Heat the extra virgin olive oil into a Circulon Momentum Stir Fry pan. Add the onion and garlic, and cook until translucent, about 4 minutes. Add in the zucchini, squash, mushrooms and carrots. Cook until softened, about 8 minutes.
  5. Add in the tofu, remaining spice mixture, diced tomatoes and flour. Stir to coat.
  6. Bring the mixture to a simmer and cook about 5 more minutes. Add crushed red pepper and remove from heat.
  7. Stir in the cream. Serve the mixture in a bowl with the rice, cilantro and enjoy!