Madras Curry Tofu Casserole

Published: Jul 14, 2021 · Modified: Apr 25, 2024 by Richa 37 Comments

Dinner just got easier with this Madras Curry Tofu Casserole! A simple one-pot meal with baked tofu in a flavorful Indian gravy! Serve with rice and store leftovers for meal prep!

Madras Curry Tofu Casserole – a celebration of two of my favorite things, Tofu and Madras curry, combined into a warming, comforting one-pot dinner that basically cooks itself! Easy prep work and next to no dishes to clean. What’s not to love?

Homemade madras curry powder and a simple madras sauce that you can use with tofu, veggies or chickpeas/beans!

What is Madras Curry Powder?

You might already know that there is no such thing as “curry powder” in Indian cuisine as each curry dish has its own combination of spices that makes it unique. There’s more – every family also has their own recipes for spice mixes, so even classic Indian curries can taste vastly different from household to household.

Curry powder is a western blend which came about to approximate a general North Indianish curry. Madras curry powder came about to approximate the spicier southern Indian cuisines (chettinad, Andhra etc ). For spicier curries, Madras curry powder is a great place to start your Indian cooking journey! You can control the heat, it is earthy, and oh so fragrant.

I love making my own spice mixes, and I recommend you give my Madras Curry mix a try! There is nothing like the smell of freshly ground cumin, coriander, and cardamom wafting through your kitchen. And I guarantee it will take this Tofu Casserole to a whole new level.

Indian Curry Tofu Casserole fresh out of the oven

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5 from 10 votes

Madras Curry Tofu Casserole

Dinner just got easier with this Madras Curry Tofu Casserole! A simple one-pot meal with baked tofu in a flavorful Indian gravy!

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Indian

Keyword: Indian tofu recipes, one pot tofu dish, tofu with curry sauce

Servings: 4

Calories: 189kcal

Author: Vegan Richa

Ingredients

Ingredients for the Madras Curry Powder:

1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground mustard
⅛ teaspoon fenugreek seeds or ground fenugreek seeds
¼ teaspoon black peppercorns whole
3 dried red chilies use cayenne or Thai for hot or California red for moderate heat
½ teaspoon ground cardamon
½ teaspoon turmeric

For the curry:

3 teaspoons of oil divided
14 ounce (400 g) extra firm or firm tofu pressed for 15 mins and cubed
1 cup chopped onion
3 cloves of garlic minced
10 curry leaves
1 medium tomato chopped, small
8 ounces (225 g) of tomato puree canned tomato purée or unseasoned tomato sauce
½ teaspoon salt
15 ounce (425 g) can of coconut milk
4 ounces of sliced mushrooms
Cilantro and 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.

Video

Notes

Stovetop: make the madras curry powder from step 1. Crisp up the tofu in a pan with 1 tsp oil over medium high heat, toss in 1 tsp of the curry powder, toast for a min and remove. Add oil, onion, garlic, curry leaves, spices to the pan and cook until golden, stirring occasionally. Then add the tomato, tomato purée and bring to a boil. Add the rest, cover and cook for 15 mins.
Use Premade curry powder: heat varies depending on brand, so start with 1 tbsp and add more later after tasting, mix in when still hot
soyfree: You can use other types of plant-based protein in this recipe. You can add in a can of chickpeas or 2 to 3 cups of vegetables instead of using tofu for Soyfree

Nutrition

Nutrition Facts

Madras Curry Tofu Casserole

Amount Per Serving

Calories 189 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Sodium 404mg18%

Potassium 613mg18%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 8g9%

Protein 4g8%

Vitamin A 968IU19%

Vitamin C 113mg137%

Calcium 50mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

Ingredients:

tofu – for this recipe we need extra firm, or firm tofu, pressed for 15 -30 minutes, then cubed.
Madras curry powder – you can use my recipe (see recipe card) or use a storebought blend
garlic and onion – always needed when making an Indian gravy
curry leaves – dry or fresh ones! They are incredibly aromatic, providing a fresh, citrusy flavor to our dish
tomato = I use both puree and fresh tomatoes for the gravy
mushrooms are my favorite veggie to add to this casserole as they pack some serious umami and go so well with the curry powder blend
coconut milk lends some creaminess and richness to our gravy

Tips:

You can use other types of plant-based protein in this recipe. You can add in a can of chickpeas or 2 to 3 cups of vegetables instead of using tofu for soyfree
This dish would also be very yummy with some fresh spinach added to the mix
If you cannot find curry leaves, leave them out or add a bit of Lime zest and 2 bay leaves .

ingredients needed for making vegan tofu casserole

How to make Madras Curry Tofu Casserole:

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.

a casserole dish with cubed tofu, chopped onions and curry leaves

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 so there’s enough space for the onions.

tofu, onions and curry leaves in a casserole dish sprinkled with madras curry powder

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 and put the baking dish back in the oven to bake for another 11 minutes or until the onions are starting to turn translucent.

casserole dish with curry spiced baked tofu and onions

casserole dish with spiced baked tofu on one side and onions on the other side

Remove the baking dish then add in the tomato, tomato puree, coconut milk, salt and mix in. Add in the mushrooms and mix in.

casserole dish with baked tofu and onions topped with tomatoes and mushrooms

tomato puree and coconut milk being added to baked tofu

Indian coconut milk and curry tofu casserole ready for baking

Then put the baking dish back in the oven and bake for 30-35 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 if needed. Serve with rice, dosas or
rotis. Garnish with cilantro and lemon juice.

a serving of rich Indian Madras Curry tofu casserole served with rice and fresh cilantro

REHEATING AND STORING:

Leftovers of this tofu casserole will stay good in the refrigerator for up to 3 days. To reheat your casserole leftovers, place them in a microwave-safe bowl, cover, and microwave for 2 minutes.

MAKE A BIG BATCH!

You can easily double this curry casserole recipe, just use a slightly larger casserole dish. However, you might need to add a few minutes to the cooking time.

Madras Curry Tofu Casserole

What is Madras Curry Powder?

More Delicious Tofu Recipes from the Blog:

More Indian Dishes to Try

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