Vegan Tofu Rogan Josh (Tofu in spicy yogurt sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
148 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Tofu Rogan Josh (Tofu in spicy yogurt sauce)
Description
The Vegan Tofu Rogan Josh combines pressed firm tofu with a vibrant spice blend featuring Kashmiri chili powder, fennel, coriander, cardamom, and saffron. The tofu is coated with chili powder and cornstarch and then crisped by pan frying or baking to add texture. The sauce uses whole spices like bay leaf, cloves, and cinnamon simmered with non-dairy yogurt and red bell pepper, enriched with asafetida or garlic powder. The curry delivers a balance of heat and creaminess, with tofu soaking up the savory yogurt-based sauce. Garnishes of cilantro and lemon juice add herbal freshness and acidity.
This dish works well as a main course alongside rice or flatbread, bringing a hearty, plant-based option to traditional rogan josh flavors without dairy or meat.
For ingredient swaps, chickpeas or seitan can replace tofu to adjust texture or dietary needs. Adjust chili levels to taste by reducing black peppercorns, Kashmiri chili, or skipping cayenne. The curry stores well refrigerated and develops deeper flavor when reheated the next day.
Ingredients
For the tofu :
- 14 ounce firm tofu pressed at least for 15 minutes then cubed, or extra firm tofu
- 1 teaspoon kashmiri chili powder or paprika
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
For the ground spices
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 1 teaspoon ground ginger dry powder
- 3 green cardamom pod or 1/2 teaspoon ground cardamom
- 3 saffron strands
- 2-3 teaspoon kashmiri chili powder or use 1 dried Kashmiri chili or a guajillo pepper (remove most seeds)
For the sauce:
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 bay leaf
- 3 cloves
- 3 green cardamom pods open slightly
- 1 cinnamon stick
- 1/4 teaspoon asafetida hing or use 1/2 teaspoon of garlic powder, add later with the yogurt
- 1/2 red bell pepper chopped small
- 1/2 cup Non-Dairy yogurt such as almond milk yogurt, soy yogurt, cashew or coconut yogurt, unsweetened
- 1/2 teaspoon salt or more
- 3/4 cup water
- 1/4 teaspoon cayenne pepper optional
- cilantro for garnish
- lemon juice for garnish
Instructions
- Cube the tofu if you haven't already and add to a bowl. You can also tear the tofu into bite size pieces with your hand for more texture. In another small bowl, mix the Kashmiri chili powder, salt, and cornstarch and then sprinkle these all over the tofu. Toss well to coat.
- Heat the oil in a large skillet or medium high heat. When the oil is hot, add the tofu to the skillet and cook until the most of the edges are golden.
- You can also bake the tofu instead of pan fry. (Bake if you tore tofu into pieces). Spread the tofu on a parchment lined baking sheet. Drizzle a few drops of oil or spray some oil on the tofu cubes and then bake at 400 degrees F (205 c) for 20 minutes or until edges are crisp.
- To make the spice mix, add all of this ingredients in a spice grinder or blender with grinder blade and powder them until evenly powdered. (Kashmiri chili powder can be added right here with with the spice blend and added later with yogurt.)
- Make the sauce: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the bay leaves, cloves, green cardamom, cinnamon stick and Asafetida . Mix well and cook until the cloves and cardamom are fragrant.
- Then add in the ground spices and mix well for a half minute. Then add in the red bell pepper and 1/4 teaspoon salt and mix well. Cook until the bell pepper is somewhat tender, 3-4 minutes.
- Then add in the yogurt, water, remaining salt, and the Kashmiri chili powder and mix well. Bring to a good boil and fold in your tofu. Reduce the heat to low and simmer for another 5 to 10 minutes.
- Taste and adjust flavor. Garnish with cilantro, lemon juice and serve it with rice or flatbread. You can fish out the whole spices before serving.
Notes
- To avoid soy, substitute tofu with chickpeas, chickpea tofu, seitan, vegan chicken, or roasted vegetables.
- For a corn-free option, use arrowroot or tapioca starch instead of cornstarch.
- Asafetida can be replaced with garlic powder or fresh garlic added with the yogurt.
- Adjust the spice level by reducing peppercorns and Kashmiri chili, omitting cayenne, or adding onion to moderate heat.
- Store leftovers refrigerated up to 3 days; flavor improves after resting overnight similarly to other Indian curries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 447mg | 19% |
| Potassium | 44mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 187mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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