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Vegan Masala Recipe
Dum Tofu
Dum tofu layers golden tofu with a concentrated onion-and-tomato masala, then cooks it gently so the spices settle into the sauce. The result is aromatic, rich and deeply comforting.
Recipe by Craig LogueHow our recipes are created
35 minPrep: 15 minCook: 20 minServes 4IndianVegan
dum tofutofu recipesspicy tofu dishone-pot tofuaromatic curry
From the kitchen
What to expect
The final covered simmer is where this curry comes together. Keep the heat low and resist the urge to hurry; the tofu absorbs more flavour and the masala loses any sharp edges.
Serving idea
Best served simply
Serve with rotis, phulkas or plain basmati rice, with sliced onions or a simple kachumber on the side.
Useful equipment
Tools that make this recipe easier
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Cook the recipe
Method
- 1
Heat 2 tbsp oil in a pan over medium heat.
- 2
Add 4 cloves, 2 green cardamom pods and 1 small cinnamon stick. Let them sizzle for a few seconds until fragrant.
- 3
Add 1 large onion, finely chopped and cook until deep golden, stirring often so it does not catch.
- 4
Add 1 inch ginger, grated, 4 cloves garlic, minced and 2 green chillies, finely chopped. Cook for 1 to 2 minutes until the raw smell settles.
- 5
Stir in 1 tsp cumin powder, 1 tsp garam masala, 2 tsp coriander powder, 1/2 tsp turmeric powder and 1 tsp salt. Cook briefly so the spices coat the onion base.
- 6
Add 3 tbsp unsweetened plant yoghurt and stir until the masala looks smooth and lightly glossy.
- 7
Add 200 g firm tofu, cubed and turn gently so the pieces stay intact.
- 8
Pour in 100 ml oat cream, then add 1 cup water to loosen the gravy to a spoonable consistency.
- 9
Season with 1/2 tsp black pepper and scatter in crushed black peppercorn, then bring to a gentle simmer.
- 10
Cover the pan with a lid and foil, lower the heat and cook until the tofu has taken on the masala and the gravy has reduced slightly.
- 11
Lift the lid, stir in 1 red chilli, finely chopped and 2 tbsp fresh coriander, chopped.
- 12
Finish with mint leaves, give it one last stir and serve hot.
Gather everything first
Ingredients
- •2 tbsp oil
- •4 cloves
- •2 green cardamom pods
- •1 small cinnamon stick
- •1 large onion, finely chopped
- •1 inch ginger, grated
- •4 cloves garlic, minced
- •2 green chillies, finely chopped
- •1 tsp cumin powder
- •1 tsp garam masala
- •2 tsp coriander powder
- •1/2 tsp turmeric powder
- •1 tsp salt
- •200 g firm tofu, cubed
- •3 tbsp unsweetened plant yoghurt
- •100 ml oat cream
- •1 cup water
- •1/2 tsp black pepper
- •crushed black peppercorn, for garnish
- •1 red chilli, finely chopped
- •2 tbsp fresh coriander, chopped
- •mint leaves, for garnish
A few useful notes
Notes
- •Take time with the onion base; a well-cooked onion masala gives the gravy depth and keeps the yoghurt from tasting flat.
- •Keep the heat gentle after adding the yoghurt and cream so the sauce stays smooth and does not split.
- •If the gravy becomes too thick, loosen it with a splash of hot water. If it looks thin, simmer uncovered for a few minutes before serving.
- •Leftovers keep well in the fridge for up to 3 days and reheat best over low heat with a little water added to the pan.
- •Firm tofu holds its shape here, but pressing it briefly before cooking will give a cleaner bite and a better finish.
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