Dinner just got easier with this Madras Curry Tofu Casserole! A simple dish with baked tofu in a delicious Indian sauce! 


  • 1 cuill√®re √† caf√© coriandre moulue
  • ¬Ĺ cuill√®re √† caf√© Kreuzk√ľmmel-Moulu
  • ¬Ĺ cuill√®re √† caf√© moutarde moulue
  • 1/8 cuill√®re √† caf√© Graines de Bockshornklee oder Getreide de fenugrec moulues < / li>
  • ¬ľ cuill√®re √† caf√© poivre noir entier
  • 3 red peppers s√©ch√©s utilize du cayenne ou du tha√Į pour le piquant oder du rouge californien pour unpiquant moder√© < / span>
  • ¬Ĺ cuill√®re √† caf√© Kardamom-Moulue
  • ¬Ĺ cuill√®re √† caf√© Turmeric
  • Preparation

  • Make your madras curry powder by grinding all the spices together. Grind up a single red pepper if you’re unsure about the spiciness and you can use the other whole peppers in the dish. Grind in the spice grinder and set aside.
  • In a casserole Plate up, add the tofu and mix with a teaspoon of oil. bake at 400 degrees f(205 C) for 10 minutes. Remove the bowl and set the tofu aside to make room for the onions.
  • Add onions, 2 teaspoons oil, garlic, curry leaves. Sprinkle the spices over the onion mixture and tofu mixture. Add the onions to completely cover the spices. You can sprinkle with water and mix to help the spices and oil spread evenly over the onion. Return the casserole dish to the oven to bake an additional 11-14 minutes or until the onions begin to turn translucent.
  • Remove the casserole dish, add the tomato, tomato puree, coconut milk, salt and mix. Add the mushrooms and mix. Then put the casserole dish back. Place in the oven and cook for 25-30 minutes. You can cover the casserole dish with parchment paper after the first 10 minutes to prevent the sauce from evaporating or burning too much.
  • Check that the mushrooms are cooked and that the sauce has thickened to your liking. If not, cook another 10 minutes or so.
  • Remove the dish from the oven and carefully season to taste. Adjust salt and taste.
  • Serve with rice, dosas or roast. Garnish with coriander and lemon juice.
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