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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
