Madras Curry Tofu Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
189 kcal
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Course
Main Course
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Cuisine
Indian
Madras Curry Tofu Casserole
Description
This Madras Curry Tofu Casserole begins by preparing a fresh madras curry powder combining a variety of traditional Indian spices including coriander, cumin, mustard, fenugreek, cardamom, turmeric, black pepper, and dried chilies. The homemade blend allows control over heat intensity and flavor depth. Pressed firm tofu is first baked with a bit of oil to crisp slightly and then combined with onions, garlic, and curry leaves coated in the spice blend.
The baking process continues to soften the onions and develop aromas as the spices infuse the ingredients. Tomato, tomato purée, and coconut milk are then added to make a rich, creamy sauce. Mushrooms contribute an earthy note and additional texture. Baking the assembled casserole allows flavors to meld while maintaining the tofu's structure.
Serving the casserole garnished with lemon juice and cilantro adds brightness and freshness. The recipe also includes stovetop instructions as an alternative, highlighting versatility. Using premade curry powder or substituting different plant-based proteins or additional vegetables allows customization to dietary needs or preferences.
The dish pairs well with rice or flatbread and provides a flavorful vegetarian main course with layered textures and a warming spice profile that comes from the careful blend of spices and the richness of coconut milk.
Ingredients
Ingredients for the Madras Curry Powder:
- 1 teaspoon ground coriander
- ½ teaspoon cumin ground
- ½ teaspoon ground mustard
- 1/8 teaspoon fenugreek seeds or ground fenugreek seeds
- ¼ teaspoon black peppercorns whole
- 3 dried red chili use cayenne or Thai for hot or California red for moderate heat
- ½ teaspoon ground cardamom
- ½ teaspoon Turmeric
For the curry:
- 3 teaspoons of oil divided
- 14 ounce tofu extra firm or firm, pressed for 15 mins and cubed
- 1 cup onion chopped
- 3 cloves garlic minced
- 10 curry leaves
- 1 tomato chopped, small, medium
- 8 ounces tomato puree canned tomato purée or unseasoned tomato sauce
- ½ teaspoon salt
- 15 ounce coconut milk canned
- 4 ounces mushrooms sliced
- cilantro for garnish
- lemon juice for garnish
Instructions
- Make your madras curry powder by grinding all the spices together. Grind only one red chili if you’re not sure about the heat and you can use the other chilies whole in the dish. Grind up in the spice grinder and set aside.
- In a casserole dish, add tofu and toss it with a teaspoon of oil. bake at 400 degrees f(205 c) for 10 minutes. Remove the dish and move the tofu to one side so there’s enough space for the onions.
- Add in the onions, 2 teaspoons of oil, garlic, curry leaves. Sprinkle the spices on the onion mixture as well as the tofu mixture. Mix the onions so the spices are coated all over. You can sprinkle water and mix so the spices and oil are evenly distributed over the onion. Put the baking dish back in the oven to bake for another 11 -14 minutes or until the onions are starting to turn translucent.
- Remove the baking dish then add in the tomato, tomato puree, coconut milk, salt and mix in. Add in the mushrooms and mix in. Then put the baking dish back in the oven and bake for 25-30 minutes. You can cover the baking dish with parchment after the first 10 minutes so that the sauce doesn’t evaporate or burn too much.
- Check if the mushrooms are cooked and the sauce is thickened to preference. Otherwise bake for another 10 minutes or so.
- Remove the dish from the oven and carefully taste. Adjust salt and flavor.
- Serve with rice, dosas or rotis. Garnish with cilantro and lemon juice.
Notes
- For stovetop preparation, crisp tofu in oil with curry powder, then cook onions and spices until golden before adding tomatoes and simmering.
- When using premade curry powder, start with 1 tablespoon and adjust heat by tasting as brands vary.
- To make soy-free, replace tofu with chickpeas or 2-3 cups of vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Sodium | 404mg | 17% |
| Potassium | 613mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 968IU | 19% |
| Vitamin C | 113mg | 126% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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