Tofu Madras Masala

Tofu Madras Masala

This Tofu Madras Masala is one we keep coming back to when we want something proper comforting but also genuinely exciting. We make our own madras paste from scratch and honestly, once you've done it, you'll never go back to a jar. The toasted spices give it this incredible depth, the peppers and mushrooms add loads of texture, and the tofu soaks up all those bold, spicy flavours beautifully. It's the kind of curry that makes the whole kitchen smell amazing and has everyone crowding round asking what's for dinner. Make it tonight, you will not regret it.

Cook: 35 min
Serves 6

Before You Start

  • Spice grinder or mortar and pestle
  • Frying pan (large, for tofu & curry base)

Ingredients

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • ½ tsp chilli flakes
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 1 tsp garam masala
  • 3 tbsp vegetable oil
  • 250g firm tofu
  • 1 onion
  • 2 romano red pepper
  • 200g button mushrooms
  • 2 cloves of garlic
  • 2cm fresh ginger
  • 2 tbsp tomato paste
  • 400ml Passata
  • 200ml coconut milk
  • salt and pepper to taste
  • 1 tbsp tamarind paste
  • 5g coriander

Method

1

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
2

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
3

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
4

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

Tips & Variations

  • Press your tofu properly: Even 15 minutes under a heavy pan makes a real difference. Drier tofu browns better and doesn't go mushy in the sauce.
  • Dial the heat to your taste: Madras is meant to have a kick but you're in control. Start with less chilli flakes and taste as you go, especially if you're cooking for people who are a bit spice-shy.
  • Make extra paste: The madras paste keeps in the fridge for up to a week and freezes brilliantly. We always make a double batch and use it mid-week when we need a quick dinner sorted fast.

Why This Works

The trick here is toasting the whole spices dry before blending them into the paste. It takes maybe three minutes but it unlocks a level of flavour you just can't get from adding them straight in. We also find that pressing the tofu before dicing it means it holds its shape in the sauce and picks up so much more of that spiced, fragrant gravy.