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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
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Madras Curry Tofu Casserole

5 from 10 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Dinner just got easier with this Madras Curry Tofu Casserole! A simple one-pot meal with baked tofu in a flavorful Indian gravy! 
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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 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 of tomato puree, canned tomato purée or unseasoned tomato sauce
  • ½ teaspoon salt
  • 15 ounce 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

Calories: 189kcal, Carbohydrates: 19g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Sodium: 404mg, Potassium: 613mg, Fiber: 3g, Sugar: 8g, Vitamin A: 968IU, Vitamin C: 113mg, Calcium: 50mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

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.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 10 votes (1 rating without comment)

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37 Comments

  1. Wilkinson Rob says:

    5 stars
    Made this for dinner this evening. Delicious! A bit more spice added but this is personal taste. Love these Tofu dishes!

    1. Vegan Richa Support says:

      yay!

  2. Abby says:

    I don’t have a spice grinder. It is possible to grind up the spices, especially with the red chiles, without one?

    1. Richa says:

      Yes use a blender .

  3. Andrea says:

    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.

    1. Vegan Richa Support says:

      Yum!

  4. Priya says:

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

    1. Richa says:

      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

  5. jaspreet says:

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

    1. Richa says:

      Thanks