Vegan Masala Recipe

Madras Curry Tofu Casserole

Name: Madras Curry Tofu Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1/4 tsp fenugreek seeds; 4 cloves garlic, minced; 2 green cardamom pods; 1 large onion, finely chopped; 2 dried red chillies; 1 tsp turmeric; 1 tsp ground cumin; 200 ml tomato puree; 1 medium tomato, chopped; 200 g firm tofu, cubed; 1 tsp salt; 1/2 tsp peppercorns; 200 g mushrooms, sliced; 1 tsp ground mustard; 6 curry leaves; 1 tin coconut milk; 1 tbsp lemon juice; 2 tbsp fresh coriander, chopped

A Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

65 minPrep: 15 minCook: 50 minServes 4IndianVegan

tofu curryone-potbaked tofumadras currymushroom casserole

Ingredients Method Notes

From the kitchen

What to expect

The balance matters more than anything here. Once the sauce is properly cooked and the tofu has had time to take on some flavour, the whole dish feels much more complete.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Preheat oven to 200°C.
2
Grind the fenugreek seeds, peppercorns, dried red chillies, and cardamom pods to create a spice mix, then add the cumin, mustard, and turmeric.
3
Toss tofu with 1 tsp oil and bake for 10 minutes.
4
Add 1 large onion, finely chopped, garlic, curry leaves, and remaining oil to the dish.
5
Sprinkle the spice mix over the onion mixture and bake for another 10–15 minutes until onions soften.
6
Stir in 200 ml tomato puree, tomato puree, coconut milk, 1 tsp salt, and mushrooms.
7
Return to oven and bake for 25–30 minutes until sauce thickens.
8
Taste and adjust seasoning as needed.
9
Serve with rice or flatbreads, garnished with 2 tbsp fresh coriander, chopped and a squeeze of lemon.

Gather everything first

Ingredients

•2 tbsp oil
•1/4 tsp fenugreek seeds
•4 cloves garlic, minced
•2 green cardamom pods
•1 large onion, finely chopped
•2 dried red chillies
•1 tsp turmeric
•1 tsp ground cumin
•200 ml tomato puree
•1 medium tomato, chopped
•200 g firm tofu, cubed
•1 tsp salt
•1/2 tsp peppercorns
•200 g mushrooms, sliced
•1 tsp ground mustard
•6 curry leaves
•1 tin coconut milk
•1 tbsp lemon juice
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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How to Temper Spices (Tadka)

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