Madras Curry Tofu Casserole
Baked tofu and mushrooms in a rich Madras curry coconut sauce. A comforting one-dish vegan dinner.
65 minPrep: 15 minCook: 50 minIndianVegan
tofu curryone-potbaked tofu
Method
- 1
Preheat oven to 200°C / 400°F.
- 2
Grind the spice mix together to make Madras curry powder.
- 3
Toss tofu with 1 tsp oil and bake for 10 minutes.
- 4
Add onion, garlic, curry leaves and remaining oil to the dish.
- 5
Sprinkle the spice mix and bake another 10–15 minutes until onions soften.
- 6
Add tomato, tomato puree, coconut milk, salt and mushrooms.
- 7
Return to oven and bake 25–30 minutes until sauce thickens.
- 8
Taste and adjust seasoning.
- 9
Serve with rice or flatbreads and finish with coriander and lemon.
Ingredients
- •1 tsp ground coriander
- •½ tsp ground cumin
- •½ tsp ground mustard
- •Pinch fenugreek seeds or ground fenugreek
- •¼ tsp whole black peppercorns
- •2–3 dried red chillies (to taste)
- •½ tsp ground cardamom
- •½ tsp turmeric
- •3 tsp oil (divided)
- •400g firm tofu, pressed and cubed
- •1 onion, chopped
- •3 cloves garlic, minced
- •10 curry leaves
- •1 tomato, chopped
- •1 cup tomato puree
- •½ tsp salt
- •1 can coconut milk
- •1 cup sliced mushrooms
- •Fresh coriander and lemon juice to serve
Notes
- •Cover loosely while baking if the sauce reduces too quickly.
- •Add spinach at the end for extra greens.
- •Great for batch cooking and reheats well.