Tofu Madras Masala
This tofu madras is all about big, bold flavours. Spicy, creamy, and with just the right hit of tangy tamarind—it’s the ultimate comfort food for those chilly autumn nights. Packed with rich coconut and aromatic spices, this curry brings the heat while still keeping things cosy.
Serves
Ingredients
For the Madras Curry Powder
<item-todo-done>2 tbsp coriander seeds<item-todo-done><item-todo-done>1 tbsp cumin seeds<item-todo-done><item-todo-done>1 tbsp fennel seeds<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>1 tsp turmeric powder<item-todo-done><item-todo-done>1 tsp paprika<item-todo-done><item-todo-done>1 tsp garam masala<item-todo-done>
For the Base
<item-todo-done>3 tbsp vegetable oil<item-todo-done><item-todo-done>250g firm tofu<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 romano red pepper<item-todo-done><item-todo-done>200g button mushrooms<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>2cm fresh ginger<item-todo-done><item-todo-done>2 tbsp tomato paste<item-todo-done><item-todo-done>400ml Passata<item-todo-done><item-todo-done>200ml coconut milk<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
To Finish
<item-todo-done>1 tbsp tamarind paste<item-todo-done><item-todo-done>5g coriander<item-todo-done>
Before you start
Large frying pan | Spice grinder or mortar and pestle
Prep the veg
- Dice the tofu
- Peel and thinly slice the onion
- Deseed and roughly chop the peppers
- Quarter the button mushrooms
- Peel and mince the garlic and ginger
Make the madras paste
- In a dry frying pan, toast the coriander seeds, cumin seeds, fennel seeds and chili flakes over medium heat until fragrant, about 2-3 minutes
- Transfer the toasted spices, along with the turmeric, paprika, chilli flakes and garam masala to a spice grinder or mortar and pestle and grind into a fine powder
Cook the curry base
- In the same pan, heat the oil over medium heat
- Add the diced tofu, turning regularly until golden brown all over then transfer to a plate
- Return the pan to the heat, add the onion, peppers and mushrooms with a pinch of salt and sauté until golden brown and the veg has softened
- Add the tomato paste, ginger and garlic, and cook for another 2-3 minutes
- Then add 2 tbsp of the ground masala mix, saving the rest in an airtight container to use at another time
- Cook for 2 minutes, then pour in the passata and coconut milk, reserving 2 tbsp to drizzle
- Add the tofu back into the curry and bring to a simmer for 10 minutes to thicken the sauce
- Taste to season with salt and pepper
Finish and serve
- Pick the coriander leaves
- Drizzle the remaining coconut milk and the tamarind paste over the curry
- Top with the coriander leaves to serve