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Vegan Masala Recipe
Madras Curry Tofu Casserole
This Madras tofu casserole bakes tofu and vegetables in a bold, coconut-laced curry sauce. It has lively chilli heat, toasted spice and the easy generosity of a dish made for sharing.
Recipe by Craig LogueHow our recipes are created
65 minPrep: 15 minCook: 50 minServes 4IndianVegan
tofu curryone-potbaked tofumadras currymushroom casserole
From the kitchen
What to expect
Baking gives the tofu time to take on the sauce while the top develops tempting roasted edges. Taste the gravy before it goes into the oven, remembering that the flavours will concentrate as it cooks.
Serving idea
Best served simply
Serve with steamed rice, jeera rice or soft rotis, with a little extra lemon on the side.
Useful equipment
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Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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Cook the recipe
Method
- 1
Preheat the oven to 200°C.
- 2
Grind 1/4 tsp fenugreek seeds, 1/2 tsp peppercorns, 2 dried red chillies and 2 green cardamom pods to a coarse spice mix. Stir in 1 tsp turmeric, 1 tsp ground cumin and 1 tsp ground mustard.
- 3
Heat 2 tbsp oil in an ovenproof dish or casserole over medium heat. Add 1 large onion, finely chopped, and cook until it starts to soften.
- 4
Add 4 cloves garlic, minced, and 6 curry leaves. Cook for 1 minute, then stir in the spice mix and cook for another minute until fragrant.
- 5
Add 200 ml passata or smooth tomato purée and 1 medium tomato, chopped. Cook until the tomatoes lose their raw edge and the masala thickens slightly.
- 6
Stir in 200 g firm tofu, cubed, 200 g mushrooms, sliced, and 1 tsp salt. Mix well so everything is coated.
- 7
Pour in 1 tin coconut milk and bring the mixture to a gentle simmer.
- 8
Transfer to the oven and bake for 25–30 minutes, stirring once halfway through, until the sauce has reduced and the mushrooms are tender.
- 9
Remove from the oven and stir in 1 tbsp lemon juice. Finish with 2 tbsp fresh coriander, chopped.
- 10
Taste and adjust salt or lemon if needed, then serve hot.
Gather everything first
Ingredients
- •2 tbsp oil
- •1/4 tsp fenugreek seeds
- •1/2 tsp peppercorns
- •2 dried red chillies
- •2 green cardamom pods
- •1 large onion, finely chopped
- •4 cloves garlic, minced
- •6 curry leaves
- •1 tsp turmeric
- •1 tsp ground cumin
- •1 tsp ground mustard
- •200 ml passata or smooth tomato purée
- •1 medium tomato, chopped
- •200 g firm tofu, cubed
- •200 g mushrooms, sliced
- •1 tsp salt
- •1 tin coconut milk
- •1 tbsp lemon juice
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Cook the onion and spice mixture until the raw edge is gone; that gives the sauce its depth and keeps the tomato from tasting sharp.
- •If the sauce looks too loose before baking, simmer it on the hob for a few minutes first. If it tightens too much in the oven, loosen with a splash of water.
- •Firm tofu holds its shape well here. For a softer texture, press it lightly before cubing; for a firmer bite, bake it a few minutes longer before adding it.
- •Leftovers keep well in the fridge for up to 3 days. Reheat gently on the hob or in the oven so the coconut milk stays smooth.
- •The flavour settles overnight, so this is a good dish to make ahead for the next day.
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