Vegan Masala Recipe
Creamy Tofu Curry with Homemade Roti
Creamy baked tofu in a rich, spiced tomato sauce, served with soft homemade roti for a comforting vegan meal.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This creamy tofu curry and homemade roti are a harmonious pair that transforms simple ingredients into a heartfelt meal. Enjoy the process of making it from scratch for an inviting family gathering.
Serving idea
Best served simply
Serve with a simple side salad or steamed greens for added freshness.
Recipe-specific guidance
Why this method works
Cornflour gives tofu a dry coating that browns before it enters the sauce. Reducing passata and creamed coconut separately prevents a thin curry, while resting the simple roti dough lets it roll without springing back.
Cues to watch for
- •Pat the tofu dry before coating so the cornflour does not turn pasty.
- •The curry sauce should look glossy and coat the tofu rather than run from it.
- •Roti are ready to turn when bubbles appear and the underside has scattered brown marks.
Useful substitutions
- •Extra-firm tofu gives the cleanest cubes; pressed firm tofu also works.
- •Use a curry paste whose label confirms it is vegan and adjust salt around the paste.
- •Plain flour makes softer roti while wholemeal flour gives more flavour and structure.
Storage and reheating
Keep curry refrigerated for up to three days and roti wrapped separately for two days. Reheat the sauce gently and warm roti in a dry pan so they do not become soggy.
Cook the recipe
Method
- 1
Preheat the oven to 230C/210C fan/gas 8. Drain the tofu on kitchen paper, slice it in half horizontally, and pat it dry to remove excess moisture. Tear the tofu into bite-sized chunks and toss them with 2 tbsp cornflour, 1 tbsp vegetable oil, and ½ tsp salt in a bowl. Spread the tofu out on a baking sheet and bake for 25 minutes until golden.
- 2
In the same bowl, prepare the dough for the roti by mixing 100g flour, a pinch of salt, and 1 tsp vegetable oil with about 65ml water, kneading until it forms a soft, non-sticky dough. Let it rest, covered, while you make the curry sauce.
- 3
In a frying pan, heat 3 tbsp vegetable oil over medium heat. Add the tikka paste and cook for about 1 minute until fragrant. Next, add the sliced onions and cook for 4-5 minutes. If needed, add a splash of water to prevent sticking, then cover and cook for an additional 8-10 minutes until completely softened, stirring occasionally.
- 4
Stir in 1 tbsp tomato purée and 500g tomato passata along with a pinch of salt. Allow the sauce to simmer for another 5 minutes before mixing in the 200g creamed coconut. Reduce the heat to low and keep the sauce warm, adding a splash of water if it thickens too much.
- 5
Divide the roti dough into four equal portions, rolling each piece out on a floured surface to about 2-3mm thickness. Heat a dry frying pan until very hot, then cook each roti for 1 minute on each side until charred in places. Wrap each roti in a tea towel as they finish cooking to keep them warm and soft.
- 6
Once the tofu is done, remove it from the oven and fold it into the simmering sauce until well coated. Serve warm, garnished with chopped coriander, alongside the freshly made roti.
A few useful notes
Notes
- The tofu can be prepared ahead and reheated in the sauce without losing its texture. If you have leftovers, store the curry and roti separately and reheat them gently in a pan, adding a splash of water to the curry as needed. Adjust the seasoning to taste before serving.
- For a slight twist, consider adding spinach or other greens to the sauce for added nutrition and colour.
Gather everything first
Ingredients
- 400g firm tofu
- 2 tbsp cornflour
- 4 tbsp vegetable oil, divided
- 5 tbsp tikka or madras paste
- 2 white onions, thinly sliced
- 1 tbsp tomato purée
- 500g tomato passata
- 200g creamed coconut
- 15g coriander, roughly chopped (optional)
- 100g plain or wholemeal flour plus extra for dusting
- 1 tsp vegetable oil for the roti
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