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; 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

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 Logue How our recipes are created

65 minPrep: 15 minCook: 50 minServes 4IndianVegan

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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.

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.

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.

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

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