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Baked Tofu Curry (Vegan Tofu Makhani)

The easiest, simplified and hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of everything for a fabulous silky Baked Tofu curry! Serve with rice for a delicious vegan dinner. Glutenfree Nutfree Soyfree option

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 354 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tsp oil divided
  • 14 oz firm or extra firm tofu pressed and cubed small
  • 3/4 cups chopped onions
  • 3 cloves garlic minced
  • 1 tsp minced ginger
  • 1 hot green chili such as serrano or thai minced Or use mild
  • 2 tsp ground coriander
  • 1/2 -1 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1/4 tsp black pepper
  • 1/4-1/3 tsp cayenne or Indian red chili powder
  • 2 bay leaves
  • 1/2 tsp dried fenugreek leaves optional
  • 16 oz tomato puree
  • 14 oz coconut milk or 1 1/4 cup of cashew milk
  • 3/4 tsp salt
  • Cilantro for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  4. 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

  • Stove top: Crisp up the tofu first in a bit of oil then remove from the skillet. Then add the oil, spices and onion garlic chili and cook until Golden. Add the rest and bring to a boil, add in tofu and continue to simmer for 15 mins. 
  • To make this soy free, you can use chickpeas, or chickpea tofu. You can use 1 can of chickpeas or  2 cups of cubed chickpea tofu.
  • You can also use fresh tomatoes, pureed. Use 3 fresh tomatoes pureed, and add in 2 tbsp of tomato paste instead of the canned tomato puree.
  • Spices: I use pretty fresh and potent spices. If yours are old or you prefer more spiced sauces, double up on the ground spices.  You can also add in 1/2-1 tsp garam masala.  Non Indian brands of garam masala usually do not have right balance of flavors, so either use an Indian brand or make your own. 

Nutrition Information

Calories 354kcal (18%) Carbohydrates 18g (6%) Protein 13g (26%) Fat 22g (34%) Saturated Fat 12g (60%) Sodium 487mg (20%) Potassium 770mg (22%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 640IU (13%) Vitamin C 16mg (18%) Calcium 176mg (18%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 354

% 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.