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Vegan Masala Recipe
Aloo Tofu Masala
Aloo tofu masala pairs golden tofu with tender potatoes in a lively onion-and-tomato sauce. It is a satisfying plant-based curry with enough spice and texture to make a proper centrepiece.
Recipe by Craig LogueHow our recipes are created
40 minPrep: 15 minCook: 25 minServes 4North IndianVegan
aloo tofupotato tofu currytofu masala
From the kitchen
What to expect
Tofu and potato both reward a little browning before they meet the sauce. That golden crust gives the masala something to hold on to and makes every mouthful taste far more considered.
Serving idea
Best served simply
Serve with roti, phulka or plain rice, with a little onion salad on the side.
Useful equipment
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Cook the recipe
Method
- 1
Pat 200 g cubed firm tofu dry with a clean towel, then pan-fry it in 1 tbsp of the oil until lightly golden. Set it aside.
- 2
Heat the remaining 1 tbsp oil in a pan and add 1 tsp cumin seeds. Let them sizzle for a few seconds.
- 3
Add 1 large onion, finely chopped and cook until it turns deep golden and sweet at the edges.
- 4
Stir in 4 cloves garlic, minced, 1 inch ginger, grated, and 2 green chillies, finely chopped. Cook for a minute until the raw smell fades.
- 5
Add 2 medium tomatoes, chopped and cook them down until they soften and the masala starts to leave the sides of the pan.
- 6
Sprinkle in 1 tsp ground cumin, 1 tsp turmeric, 1 tsp chilli powder, and 1 tsp salt. Stir well so the spices cook in the oil rather than clumping.
- 7
Add 3 medium potatoes, cubed and 1 cup water. Cover and simmer until the potatoes are tender and the gravy has thickened.
- 8
Fold in the tofu and simmer gently for a few minutes so it takes on the masala without breaking up.
- 9
Finish with 1 tsp garam masala and 1 tsp sugar (optional). Taste and adjust salt if needed.
- 10
Stir through 2 tbsp fresh coriander, chopped and serve with a squeeze from a lemon wedge, if using.
Gather everything first
Ingredients
- •2 tbsp oil, divided
- •1 tsp cumin seeds
- •1 large onion, finely chopped
- •4 cloves garlic, minced
- •1 inch ginger, grated
- •2 green chillies, finely chopped
- •2 medium tomatoes, chopped
- •1 tsp ground cumin
- •1 tsp turmeric
- •1 tsp chilli powder
- •3 medium potatoes, cubed
- •1 cup water
- •200 g firm tofu, cubed
- •1 tsp garam masala
- •1 tsp salt
- •1 tsp sugar (optional)
- •2 tbsp fresh coriander, chopped
- •lemon wedge (optional)
A few useful notes
Notes
- •Cook the onion properly; it gives the masala its base. If it stays pale, the curry will taste flat.
- •The potatoes should be soft but still hold their shape. If they are undercooked, leave the lid on a little longer and add a splash of water only if the pan looks dry.
- •Tofu works best when it is browned first. That short pan-fry keeps it firm and helps it hold its shape in the curry.
- •If the masala starts sticking before the tomatoes have broken down, lower the heat and add a spoonful of water rather than letting it scorch.
- •This keeps well in the fridge for up to 3 days. Reheat gently on the hob with a small splash of water to loosen the gravy.
- •The flavour settles after resting, so leftovers often taste even better the next day.
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