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Madras Curry Tofu Casserole
5 from 36 votes

Madras Curry Tofu Casserole

Madras Curry Tofu Casserole features a homemade madras curry powder blended from coriander, cumin, mustard, fenugreek, and dried chilies, combined with tofu, onions, and coconut milk in a baked casserole. The tofu is pressed, cubed, and partially baked before simmering in a richly spiced sauce with tomato and mushrooms. This method creates a layered tofu curry with balanced heat and creamy richness, suitable for baking in an oven or adapting to stovetop cooking.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 189 kcal
Course: Main Course
Cuisine: Indian

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
  • lemon juice for garnish
  • cilantro for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Check if the mushrooms are cooked and the sauce is thickened to preference. Otherwise bake for another 10 minutes or so.
  6. Remove the dish from the oven and carefully taste. Adjust salt and  flavor.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 189

% 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.