Baked Tofu Curry (Vegan Tofu Makhani)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
354 kcal
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Course
Main Course
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Cuisine
Indian
Baked Tofu Curry (Vegan Tofu Makhani)
Description
The Baked Tofu Curry recipe involves coating pressed and cubed firm tofu with oil, arranging it with onions, garlic, ginger, green chili, and a mixture of freshly ground spices in a baking dish, then baking until the onions are golden and the tofu has some crisp edges. Afterward, tomato puree and coconut milk are stirred in, and the dish is returned to the oven to allow the sauce to thicken and develop depth.
The resulting curry balances creamy tomato richness with warm spices, subtle heat from chili, and an underlying sweetness from coconut milk. The tofu absorbs these flavors while maintaining a satisfying texture contrasting its slightly crisp surfaces with soft interiors.
This curry can be enjoyed as a main dish, complemented by steamed rice or various flatbreads. Its plant-based ingredients make it suitable for vegan diners, with options to increase spice or substitute ingredients to adjust flavor intensity or accommodate dietary needs.
Stovetop preparation involves crisping tofu in oil separately, then cooking the spiced onion mixture before simmering everything together. For soy-free versions, chickpeas or chickpea tofu are suggested. Fresh pureed tomatoes and tomato paste can replace canned tomato puree if preferred. Using freshly ground spices enhances the depth; if using older spices, doubling their quantity or adding garam masala can boost flavor complexity without overwhelming the dish.
Ingredients
- 2 tsp neutral cooking oil divided, generic cooking oil
- 14 oz firm tofu pressed and cubed small, or extra firm tofu
- 3/4 cups onion chopped
- 3 cloves garlic minced
- 1 tsp ginger minced
- 1 green chili Or use mild, hot, minced, such as serrano or Thai
- 2 tsp ground coriander
- 1/2 -1 tsp cumin ground
- 1/2 tsp ground cardamom
- 1/4 tsp black pepper
- 1/4-1/3 tsp cayenne pepper or Indian red chili powder
- 2 bay leaf
- 1/2 tsp fenugreek leaves optional, dried
- 16 oz tomato puree
- 14 oz coconut milk or 1 1/4 cup of cashew milk
- 3/4 tsp salt
- cilantro for garnish
Instructions
- Brush the oil all over a large baking dish. Add the pressed and cubed Tofu to 1 side of the baking dish, and toss well to coat with some of the oil.
- On the other side of the baking dish, add the onion, garlic, ginger, chili, and all of the spices, and a good pinch of salt, and mix well to coat. You can add a few sprinkles of water and mix so the spices and oil are evenly distributed on the onion. Then bake at 400 degrees F (205 c) for 12-15 minutes, or until the onion is golden and the tofu is slightly crisp on the sides.
- Take the baking dish out of the oven, and add in the tomato puree, canned coconut milk, and salt, and mix well, then even it out with a spatula. Put it back in the oven to bake for 15-20 minutes, or until the sauce has thickened to preference. Sauce will be more viscous when hot but thickens on cooking
- Take the dish out of the oven, garnish witb cilantro , some coconut cream, and serve with rice or flat bread. You can also add in some vegan butter just before serving.
Notes
- For stovetop preparation, crisp tofu in oil separately before adding spices and sauce to simmer.
- To make the curry soy-free, substitute tofu with chickpeas or chickpea tofu in appropriate quantities.
- Fresh pureed tomatoes combined with tomato paste can replace canned tomato puree.
- Use fresh, potent spices for best flavor; if using older spices, increase amounts or add garam masala to deepen taste.
- Garam masala should be Indian brand or homemade for balanced flavor as many non-Indian brands lack proper spice balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Sodium | 487mg | 20% |
| Potassium | 770mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 16mg | 18% |
| Calcium | 176mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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