Go Back
Print Recipe
4.5 from 4 votes

Tofu in Indian Sauce

ThisTofu in Indian Sauceis just bursting with flavor. You?re going to love the delicious mix of spices in this simple but satisfying vegan dish.
Prep Time10mins
Cook Time25mins
Pressing Tofu20mins
Total Time55mins
Course: Dinner, Lunch
Cuisine: Indian
Keyword: Tofu in Indian Sauce recipe
Servings: 4servings
Calories: 444kcal
Author: Tania Sheff


For the Tofu

  • 16oz.firm tofu
  • 1tbsp.oil
  • 1tbsp.cornstarch or tapioca starch
  • 1/4tsp.salt
  • 1/2tsp.

For the Sauce

  • 2tbsp.plant based butter
  • 1smallonion, diced
  • 2largegaric cloves, minced
  • 1tbsp.fresh ginger, minced
  • 1tsp.cumin seeds
  • 1tsp.
  • 1tsp.garam masala
  • 1/2tsp.curry powder
  • 1/4tsp.chili powder
  • 1/2tsp.salt
  • 3oz.tomato paste
  • 13.5oz.(1 can) full-fat coconut milk
  • fresh cilantro, to garnish


  • Wrap the block of tofu in a clean kitchen towel. Place a heavy object (such as a cast-iron pot) on top of the block and allow it to press the tofu for 20 minutes.(This step removes extra moisture from the tofu).
  • Preheat the oven to 400 degrees Fahrenheit. Unwrap the tofu block and, using your fingers, break it into medium, bite-sized pieces. Season the tofu pieces with oil, cornstarch, salt, and paprika. Mix everything together gently.
  • Line a baking sheet with parchment paper and spread the tofu evenly. Bake for about 20-25 minutes, until it?s crispy and golden brown.
  • While the tofu is in the oven, make the sauce. Melt the butter in a large pan over medium heat. Saut the onion for about 5 minutes.
  • Add the ginger, garlic, and spices and cook this for about 1 minute.
  • Add the tomato paste and coconut milk, stir well, reduce the heat to low, and simmer for about 7-10 minutes, stirring occasionally.
  • When the tofu is done baking, add it to the pot and stir it in to coat the pieces thoroughly with sauce.Enjoy!




If you have leftovers of this Tofu in Indian Sauce, place them in an airtight container in the refrigerator. They will last for 3-5 days. When you reheat them, the tofu may not be as crispy, but it will still taste amazing. You may need to add a little bit of water when you reheat it.


This flavorful dish goes best with some warm naan or basmati rice. You can also serve it with rustic bread, over pasta, or even atop zuchini noodles (?zoodles?).


Calories: 444kcal | Carbohydrates: 16g | Protein: 14g | Fat: 38g | Saturated Fat: 25g | Cholesterol: 16mg | Sodium: 551mg | Potassium: 409mg | Fiber: 5g | Sugar: 5g | Vitamin A: 687IU | Vitamin C: 6mg | Calcium: 187mg | Iron: 5mg