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Homemade Tofu in Indian Sauce photo

Tofu in Indian Sauce

A creamy, mildly spiced Indian-style sauce coats crispy baked tofu for a comforting plant-based main.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • clean kitchen towel or tofu press
  • Large skillet or saucepan
  • Mixing Bowl
  • Measuring Spoons
  • Spatula

Ingredients
  

  • 16 oz firm tofu
  • 1 tbsp oil
  • 1 tbsp cornstarch or tapioca starch
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 2 tbsp plant-based butter
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp curry powder
  • 1/4 tsp chili powder
  • 1/2 tsp salt (additional, for tofu seasoning)
  • 3 oz tomato paste
  • 13.5 oz full-fat coconut milk about 1 can
  • fresh cilantro to garnish

Instructions
 

  • Wrap the block of tofu in a clean kitchen towel and press with a heavy weight or use a tofu press for 20 minutes to remove excess moisture.
  • Preheat the oven to 400°F (200°C). Unwrap the tofu and break it into medium bite-sized pieces using your fingers.
  • In a mixing bowl, toss the tofu pieces with 1 tbsp oil, 1 tbsp cornstarch (or tapioca starch), 1/2 tsp paprika and 1/4 tsp salt until evenly coated.
  • Line a baking sheet with parchment paper, spread the tofu in a single layer, and bake for 20–25 minutes until crispy and golden, turning once if needed.
  • While the tofu bakes, heat 2 tbsp plant-based butter in a large skillet over medium heat. Add the diced onion and sauté about 5 minutes until softened.
  • Add 1 tbsp minced ginger, 2 minced garlic cloves, 1 tsp cumin seeds, 1 tsp coriander powder, 1 tsp garam masala, 1/2 tsp curry powder and 1/4 tsp chili powder to the pan and cook about 1 minute until fragrant.
  • Stir in 3 oz tomato paste and 13.5 oz full-fat coconut milk, reduce heat to low, and simmer 7–10 minutes, stirring occasionally, until the sauce is well combined and slightly thickened.
  • Add the baked tofu to the sauce and stir gently to coat the pieces thoroughly; heat through for a minute or two.
  • Garnish with fresh cilantro and serve.

Notes

  • Pressing tofu for 20 minutes removes excess moisture for crispier pieces.
  • Use cornstarch or tapioca for a light crispy coating.
  • Simmer the sauce until it thickens slightly for better coating.
  • Adjust chili powder to taste for more or less heat.
  • Garnish with cilantro just before serving.