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    Home » Comfort Food Recipes

    Madras Curry Tofu Casserole

    Published: Jul 14, 2021 by Richa 33 Comments

    Jump to Recipe   Print Recipe

    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! 

     plate with rice and Indian Tofu Casserole

    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.

    two servings of vegan tofu casserole served with rice

    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

    MORE DELICIOUS TOFU RECIPES FROM THE BLOG:

    • Crispy Breaded Tofu
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    • Spiced Baked tofu for Butter Tofu
    • Orange Tofu
    • Cajun Tofu
    • Peanut Butter Tofu

    More Indian DISHES TO TRY

    • Balti Vegetables 
    • Butter Tofu GF
    • IP Tikka Masala Simmer Sauce , with Cauliflower. GF
    • Mushroom Matar Masala GF
    • Bombay Potato and Peas GF
    • Veggie Curry Casseole GF

    Print Recipe
    5 from 9 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 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    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
    • 1/8 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.

    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.

    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.

     

     

     

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    1. Andrea

      November 20, 2022 at 10:33 am

      5 stars
      This was so good! I used regular curry with a little cayenne and dried mustard, so it was that much easier…love that part! I also added 12 oz mushrooms, 1 large poblano pepper, and spinach. Superb. It made a thinner sauce, of course, but not by much…so it was perfect over rice. This is a keeper.

      Reply
      • Vegan Richa Support

        November 21, 2022 at 8:47 pm

        Yum!

        Reply
    2. Priya

      January 26, 2022 at 5:58 pm

      Hi Richa,
      This recipe was good but my casserole didn’t turn darker and thicker during baking like yours did. Any tips?

      Reply
      • Richa

        January 28, 2022 at 9:08 pm

        The coconut milk might have been thicker or mushrooms might not have released any color. Depending on the type of mushrooms, they brown on cooking and add color to the sauce. Some brown more than others. Or maybe it just needed extra bake time

        Reply
    3. jaspreet

      January 12, 2022 at 3:52 am

      5 stars
      This is really nice recipe I will try this at home to give surprise to my dear ones.

      Reply
      • Richa

        January 28, 2022 at 7:56 am

        Thanks

        Reply
    4. Bett

      October 28, 2021 at 3:06 am

      Richa, is there a way to sub out the coconut milk? It’s off my menu due to health considerations.

      I’d also be interested in reducing or eliminating the other oil. Since it’s all baked, do you think it would be possible to do this without effecting the recipe too much?

      Thanks!

      Reply
      • Richa

        October 28, 2021 at 4:19 am

        Use other non dairy milks such as oat almond or soy. Dry roast the spices on a skillet before using. Add broth with the onion and spices to the casserole. Keep an eye on it so the onion or spices don’t burn. For the tofu, coat in aquafaba or cornstarch slurry and bake.

        Reply
    5. Jaime Robinson

      September 27, 2021 at 3:30 pm

      Do you know if you could freeze this recipe? I have never used tofu in a casserole and frozen it. I am not sure how it would thaw/reheat. Any tips?

      Reply
      • Vegan Richa Support

        October 01, 2021 at 2:09 pm

        sure – when you reheat it, ideally on the stovetop, the excess moisture will be removed

        Reply
    6. Eileen Nolan

      August 02, 2021 at 11:28 am

      5 stars
      Soooooo good and forgiving! Instead of tofu, we had Quorn bits, plus cauliflower/spinach/ready-made curry powder. A school night dinner packed with flavour. Leftovers anticipated! Thanks!

      Reply
    7. Amey

      July 23, 2021 at 10:03 pm

      5 stars
      sooooooo good! We just ate this for dinner and we both loved it! We used the option to add some spinach. So great!

      Reply
    8. Andrea

      July 20, 2021 at 4:00 pm

      5 stars
      Sooo good! I added zucchini and a bell pepper I needed to use up. I think this would be good with soy curls too!

      Reply
      • Vegan Richa Support

        July 22, 2021 at 11:14 am

        all of them would be good!!

        Reply
    9. Kyran C

      July 15, 2021 at 9:28 pm

      5 stars
      This was delicious, easy, and a hit with my 7 year old too!

      Reply
      • Richa

        July 15, 2021 at 9:36 pm

        So awesome!

        Reply
    10. Nicola Aslam

      July 15, 2021 at 1:52 pm

      Hi Richa, can I ask about tomato purée please. How I understand purée is the concentrated stuff in a tube or small jar. Is this what you mean or is more like a passage?
      Can’t wait to try this!
      Thank you ☺️

      Reply
      • Richa

        July 15, 2021 at 9:38 pm

        Yea it is slightly concentrated but not a paste. You can also purée fresh tomatoes or canned tomatoes on and use it. If using fresh tomato puréed, Add to the baking dish after the onion is Golden then put it back in the oven for 6 to 8 minutes so that the purée can come to a boil and thicken, Then add the coconut milk and proceed

        Reply
        • Nicola Aslam

          July 17, 2021 at 8:27 am

          Thank you…I’ve just seen what I wrote – I meant passata not passage! Lol sorry.

          Reply
          • Richa

            July 17, 2021 at 1:39 pm

            Yea use unseasoned passata

            Reply
    11. Sue

      July 15, 2021 at 1:43 pm

      hi Richa! When I make this, can I sub cashew cream.for the coconut milk? I’m just not loving coconut lately. Thanks. 😊

      Reply
      • Richa

        July 15, 2021 at 9:24 pm

        Yes cashew milk will work just fine.

        Reply
    12. PattK

      July 14, 2021 at 8:19 am

      I have a commercial Madras curry powder that I love and not much room for extra spices in my kitchen. How much of a pre-made curry powder would you recommend? This recipe looks fabulous!

      Reply
      • Richa

        July 14, 2021 at 9:38 am

        Brands migh differ in heat so start with 1 tbsp. Add more after tasting in the end. Mix it in when the sauce is still hot.

        Reply
      • Rick

        July 14, 2021 at 2:23 pm

        Any suggestions to substitute for the red chilis?

        Reply
        • Vegan Richa Support

          July 16, 2021 at 2:32 pm

          cayenne would be nice or black pepper if you prefer less heat

          Reply
    13. Maneesha

      July 14, 2021 at 6:11 am

      This looks amazing! Do you think it could be made stove top?

      Reply
      • Richa

        July 14, 2021 at 9:40 am

        Yes. Crisp up the tofu in a pan and remove. Add the onion garlic curry leaves spices with oil to the pan and cook until golden,stirring occasionally. Then add the tomato purée and bring to a boil. Add the rest, cover and cook for 10-15 mins

        Reply
        • Maneesha

          July 14, 2021 at 9:47 am

          Thanks Richa! Can’t wait to try it!

          Reply
        • Maneesha

          July 15, 2021 at 6:32 pm

          5 stars
          Such a beautiful recipe, Richa! So flavorful! I used chickpeas and cooked stovetop, following your above directions, and it turned out great!

          Reply
          • Richa

            July 15, 2021 at 9:25 pm

            Awesome!

            Reply
            • Verena

              January 19, 2023 at 8:24 am

              5 stars
              This was absolutely delicious! I extended the bake time by about 20 minutes as the sauce was too liquid for my taste.would give 10 stars if possible 😁

            • Vegan Richa Support

              January 19, 2023 at 6:19 pm

              Thank you, Verena!

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