Tofu Madras [Vegan]

Tofu Madras [Vegan]

This super-spicy Madras features meaty tofu “steaks” simmered in a spicy tomato and onion broth. There’s a fair whack of heat in this one with two teaspoons of chili powder, which we love, but keep some plant-based yogurt on hand to mellow it out if you prefer your curry on the milder
side. And don’t forget the classic squeeze of lemon to finish-squeeze in the juice and place the lemon on top!


Excerpted from BOSH! on a Budget by Henry Firth and Ian Theasby. Reprinted with permission of HarperCollins, 2022.

Tofu Madras [Vegan]


For the Tofu:

  • 12 oz firm tofu
  • 4 tablespoons vegetable oil
  • 1 large brown onion
  • 2 medium tomatoes
  • 3 garlic cloves
  • 1 1/4-inch piece fresh ginger
  • 1/4 cup fresh cilantro
  • 2 tablespoons tomato paste
  • 2 cups Henry’s Curry Stock (see page 236)
  • 1/4 lemon

For the Tofu Coating:

  • 1/2 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour


 Prep your Tofu:

  1. Press the tofu for at least 10 minutes using the tofu press or for at least 30 minutes placed between two clean kitchen towels with a heavy weight on top.
  2. Cut the pressed tofu into 5 slices and then cut all the slices in half to make 10 pieces
  3. Measure the coating ingredients into a bowl and mix well • Add the tofu and coat it gently in the spicy flour

Cook the Tofu:

  1. Place the skillet over medium-high heat.
  2. Add 2 tablespoons of the oil.
  3. Add the tofu steaks to the hot oil and cook until browned on the bottom, about 3-5 minutes.
  4. Turn and cook the other side until browned, about 2 minutes. Remove and set aside.

Prepare the Curry Ingredients:

  1. Peel and coarsely grate the onion. Trim and chop the tomatoes. Peel and grate the garlic and ginger.
  2. Finely chop the cilantro. Measure the ingredients for the spice mix into a dish.

Cook the Curry:

  1. Place the saucepan over medium heat. Add the rest of the oil. Add the spice mix to the hot oil, along with the grated onion and a big pinch of salt. Sauté for 5-7 minutes, stirring frequently, until the fragrances have released. Add the garlic and ginger and cook for
    2 minutes. Add the tomato paste, stir, and simmer for 2 minutes. Add the chopped tomatoes, stir, and simmer for 2 minutes. Add the curry stock and the cooked tofu. Squeeze the lemon juice into the pan and toss in the rind.
  2. Reduce the heat to medium-low and simmer for 10 minutes. Taste and adjust the seasoning, adding more garam masala, salt, or lemon, if needed.
  3. Serve. Top with the chopped cilantro and serve.


Make your curry stock (page 236)-if you’re using frozen curry stock, defrost it ahead of time.

This post was originally published on this site (link)

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