Baked Tofu Curry (Vegan Tofu Makhani) Recipe

Introduction

If you’re looking for an easy, hands-off vegan curry, this Baked Tofu Curry is your new go-to. It combines silky tomato and coconut milk sauce with perfectly baked tofu and aromatic Indian spices. Ready in under an hour, it’s a flavorful dinner that requires minimal effort and cleanup.

Ingredients

• 2 tsp oil (divided)
• 14 oz firm or extra firm tofu (pressed and cubed small)
• 3/4 cups chopped onions
• 3 cloves garlic (minced)
• 1 tsp minced ginger
• 1 hot green chili such as serrano or Thai (minced) (or use mild)
• 2 tsp ground coriander
• 1/2 – 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/4 tsp black pepper
• 1/4 – 1/3 tsp cayenne or Indian red chili powder
• 2 bay leaves
• 1/2 tsp dried fenugreek leaves (optional)
• 16 oz tomato puree
• 14 oz coconut milk (or 1 1/4 cup cashew milk)
• 3/4 tsp salt
• Cilantro for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (205°C). Brush oil all over a large baking dish. Add the pressed and cubed tofu to one side of the dish and toss to coat with oil.
2. Step 2: On the other side of the baking dish, combine onions, garlic, ginger, chili, spices, bay leaves, dried fenugreek (if using), and a pinch of salt. Add a few sprinkles of water to help distribute the spices evenly and mix well.
3. Step 3: Bake the tofu and spice mixture for 12–15 minutes until onions are golden and tofu edges are slightly crisp.
4. Step 4: Remove the dish from the oven. Stir in tomato puree, coconut milk, and salt. Even out the sauce with a spatula.
5. Step 5: Return to the oven and bake for another 15–20 minutes until the sauce thickens to your preference.
6. Step 6: Take out of the oven, garnish with fresh cilantro and optional coconut cream or vegan butter. Serve hot with rice or flatbread.

Tips & Variations

• To make this soy-free, substitute tofu with chickpeas or chickpea tofu (about 1 can chickpeas or 2 cups cubed chickpea tofu).
• Use fresh tomatoes instead of canned puree by pureeing 3 tomatoes and adding 2 tablespoons of tomato paste.
• For less heat, omit cayenne and use a mild green chili or reduce its quantity.
• For a richer flavor, you can add 1/2 to 1 teaspoon garam masala before baking the tomato mixture.

Storage

Store leftover baked tofu curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to maintain the sauce’s creaminess. You can add a splash of water or coconut milk when reheating if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use paneer instead of tofu in this recipe?

While paneer can be a substitute, note this recipe is designed for tofu. Paneer may require slight adjustments in cooking times and moisture content, especially if you want to keep it an oven-baked dish.

At what point should I add chickpeas if I’m including them?

Add canned or cooked chickpeas along with the tomato puree and coconut milk in Step 4, then mix and bake as directed to let the flavors meld.

Baked Tofu Curry (Vegan Tofu Makhani) Recipe

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★★★★★

5 from 116 reviews

• Author: Julian
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan, Gluten Free, Nut Free, Soy Free Option

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Description

This Baked Tofu Curry, also known as Vegan Tofu Makhani, is a simplified, hands-off version of the classic Indian butter tofu curry. With no frying or sautéing required, the oven bakes tofu, spices, and creamy coconut milk together in one dish, creating a silky, richly flavorful curry. It’s vegan, gluten-free, soy-free (with option), and packed with warming aromatic spices, perfect to serve with rice or Indian breads for a comforting meal using minimal effort.

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Ingredients

Scale 1x2x3x

Tofu & Oil

• 2 tsp oil, divided
• 14 oz firm or extra firm tofu, pressed and cubed small

Vegetables & Aromatics

• 3/4 cups chopped onions
• 3 cloves garlic, minced
• 1 tsp minced ginger
• 1 hot green chili such as serrano or Thai, minced (or use mild)

Spices

• 2 tsp ground coriander
• 1/2 – 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/4 tsp black pepper
• 1/4 – 1/3 tsp cayenne pepper or Indian red chili powder
• 2 bay leaves
• 1/2 tsp dried fenugreek leaves (optional)

Liquids & Garnish

• 16 oz tomato puree
• 14 oz canned coconut milk (or 1 1/4 cups cashew milk for coconut-free)
• 3/4 tsp salt
• Cilantro for garnish

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Instructions

1. Prepare the baking dish and tofu: Brush oil evenly over a large baking dish. Place the pressed, cubed tofu on one side of the dish and toss to coat with oil.
2. Add aromatics and spices: On the other side of the dish, combine chopped onion, minced garlic, ginger, chili, bay leaves, fenugreek leaves (if using), and all ground spices including coriander, cumin, cardamom, black pepper, cayenne, with a pinch of salt. Mix well, adding small sprinkles of water if needed to distribute spices evenly.
3. Bake tofu and aromatics: Place the baking dish in a preheated oven at 400°F (205°C) and bake for 12 to 15 minutes, until onions turn golden and tofu edges become slightly crisp.
4. Add tomato and coconut milk: Remove the dish from the oven, pour in tomato puree and coconut milk, add salt to taste, and mix gently to combine the sauce and tofu evenly. Level the surface with a spatula.
5. Bake to thicken the sauce: Return the dish to the oven and bake for another 15 to 20 minutes, or until the sauce thickens to your desired consistency.
6. Garnish and serve: Take the curry out of the oven, garnish with fresh cilantro and optionally some coconut cream or vegan butter. Serve hot with rice, roti, or vegan naan for a complete meal.

Notes

• To make soy-free, substitute tofu with canned chickpeas or chickpea tofu (about 1 can or 2 cups, cubed).
• You can replace canned tomato puree with 3 fresh pureed tomatoes and add 2 tbsp tomato paste for richer flavor.
• If you prefer a milder curry, omit cayenne and use a mild green chili.
• Spice adjustments: Fresh potent spices give the best flavor. If spices are old, consider doubling the ground spices or adding 1/2-1 tsp garam masala (use authentic Indian brand for best results).
• Stovetop option: Crisp tofu in oil first, then cook onions, garlic, ginger, chili, and spices until golden. Add liquids and tofu back, simmer for 15 minutes.
• Press tofu well by layering tofu between paper towels, placing a weight on top for at least 15 minutes.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Keywords: Baked tofu curry, vegan tofu makhani, tofu makhani, baked Indian curry, vegan Indian recipe, easy tofu curry, Indian tofu makhani, coconut milk curry, baked curry, gluten free curry