Madras Curry Tofu Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked tofu in a fragrant Madras curry sauce with warm spices, coconut milk, and vegetables like mushrooms and tomatoes. The dish is aromatic and complex with medium to high heat. A one-pot Indian meal served with rice or bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground mustard
- 1/8 teaspoon fenugreek seeds or ground fenugreek seeds
- ¼ teaspoon black peppercorns (whole)
- 3 dried red chilies (use cayenne or Thai for hot or California red for moderate heat)
- ½ teaspoon ground cardamon
- ½ teaspoon turmeric
- 3 teaspoons of oil (divided)
- 14 ounce extra firm or firm tofu pressed for 15 mins and cubed
- 1 cup chopped onion
- 3 cloves of garlic (minced)
- 10 curry leaves
- 1 medium tomato (chopped, small)
- 8 ounces of tomato puree (canned tomato purée or unseasoned tomato sauce )
- ½ teaspoon salt
- 15 ounce can of coconut milk
- 4 ounces of sliced mushrooms
- Cilantro and lemon juice for garnish
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 332mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 818mg
- Calcium
- 331mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.