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Kasuri Malai Murg Tofu
5 from 57 votes

Kasuri Malai Murg Tofu

Kasuri Malai Murg Tofu recreates a creamy Indian-style dish using firm tofu, cooked chickpeas, and rich spices like garam masala, kasuri methi, and Kashmiri chili powder. The proteins are baked for a tender texture and combined with an onion-based sauce enriched with cashew cream for a dairy-free option. Whole spices and tomato puree add depth to this vegan adaptation.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4
Calories: 286 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the protein:
  • 7 oz firm tofu pressed for at least 15 minutes and then torn into organic pieces, or extra-firm tofu
  • 1 cup chickpeas cooked
  • 1 teaspoon lime juice
  • 1 tablespoon ginger-garlic paste or minced 1/2 inch ginger and 3 cloves garlic
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/2 teaspoon kashmiri chili powder or use paprika
  • 1 tablespoon Non-Dairy yogurt or non-dairy cream of choice
For the sauce:
  • 2 teaspoons vegan butter or use oil
  • 2 clove whole
  • 1/4 teaspoon black peppercorns
  • 1 black cardamom slightly open, pod
  • 1 1/4 cup onion red, finely chopped
  • 1 tablespoon ginger-garlic paste or 1/2 inch ginger and 3 cloves garlic, minced
  • 2 tablespoons tomato puree or use 1 tablespoon tomato paste
  • 1/2 to 1 teaspoon garam masala
  • 2 teaspoons fenugreek leaves kasuri methi, dried
  • 1 teaspoon kashmiri chili powder or use paprika
  • 1/4 teaspoon ground cardamom
  • 1 cup cashew cream ( 3/4 cup raw cashews blended with 1 cup of water.)
  • 1/2 teaspoon salt more as needed
For garnish:
  • red pepper flakes
  • cilantro

Instructions

Bake the proteins.
    Cup of Yum
  1. Press for 15 mins and tear the tofu if you haven’t already and add it to a large bowl. Add the chickpeas, lime juice, ginger garlic paste and non-dairy yogurt and mix. Combine the spices in a small bowl and sprinkle them all over and toss well to coat. Transfer the mixture to a parchment-lined baking sheet. Bake at 400º F (205 c) for 18-20 minutes.
Meanwhile make the sauce.
  1. Heat the butter in a large skillet over medium heat. Add the cloves, black peppercorns and black cardamom. Cook for a minute or until fragrant. Then add the onion and a good pinch of salt and cook until the onion is golden. This can take anywhere from 7-10 minutes. Add a few splashes of water in between to help the onions brown evenly.
  2. Continue to cook, stirring occasionally, until golden. Then add the ginger-garlic paste, tomato puree or tomato paste, the spices, and 1/4 teaspoon salt and mix in. Cook for 2 minutes, then add the cashew cream and remaining salt and mix in.
  3. Bring to a boil. Add 1 cup of water to thin out the cream a little bit and bring to a boil again. (Adjust water amount based on how saucy you want the dish)
  4. Add in the baked tofu-chickpea mixture and mix to coat well. Switch off the heat. Taste and adjust salt and flavor.
  5. Garnish with some pepper flakes and cilantro. Serve with roti, Naan, flatbread or rice.

Notes

  • Substitute vegan chicken alternatives like seitan or soy curls (soak and drain before baking) if preferred.
  • For a nut-free version, replace cashew cream with coconut cream or a blended mix of hemp seeds, pumpkin seeds, or silken tofu.
  • If avoiding soy, increase cooked chickpeas or use a combination of beans and roasted vegetables as a protein substitute.
  • Replace black cardamom with green cardamom; omit whole cloves and add ground cloves with other spices; and omit whole black peppercorns, adding ground black pepper instead.
  • Use powdered fenugreek seed or a mix of ground mustard and maple syrup if dried fenugreek leaves are unavailable to maintain flavor balance.

Nutrition Information

Calories 286kcal (14%) Carbohydrates 26g (9%) Protein 14g (28%) Fat 15g (23%) Saturated Fat 3g (15%) Sodium 615mg (26%) Potassium 405mg (9%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 372IU (7%) Vitamin C 6mg (7%) Calcium 116mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 286

% Daily Value*

Calories 286kcal 14%
Carbohydrates 26g 9%
Protein 14g 28%
Fat 15g 23%
Saturated Fat 3g 15%
Sodium 615mg 26%
Potassium 405mg 9%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 372IU 7%
Vitamin C 6mg 7%
Calcium 116mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.