Vegan Masala Recipe

Dum Tofu

Name: Dum Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 4 cloves garlic, minced; 4 cloves; 2 green cardamom pods; 1 small cinnamon stick; 1 large onion, finely chopped; 1 inch ginger, grated; 2 green chillies, finely chopped; 1 tsp garam masala; 2 tsp coriander powder; 1/2 tsp turmeric powder; 200 g firm tofu, cubed; 1 tsp salt; 1 cup water; 1/2 tsp black pepper; crushed black peppercorn, for garnish; 3 tbsp unsweetened plant yoghurt; 1 tsp cumin powder; 1 red chilli, finely chopped; mint leaves, for garnish; 100 ml oat cream; 2 tbsp fresh coriander, chopped

A Indian vegan Indian recipe built around proper masalas, dependable technique and the warmth of family-style cooking. This is the kind of dish that deserves a regular place at the table because it brings real flavour and practical kitchen confidence together.

35 minPrep: 15 minCook: 20 minServes 4IndianVegan

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Ingredients Method Notes

From the kitchen

What to expect

The balance matters more than anything here. Once the sauce is properly cooked and the tofu has had time to take on some flavour, the whole dish feels much more complete.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Heat 2 tbsp oil in a pan.
2
Sauté the 1 large onion, finely chopped until golden brown, then blend it into a paste.
3
Add cloves, cardamom, cinnamon stick, and the 1 large onion, finely chopped paste to the pan.
4
Sauté the mixture before adding 1 inch ginger, grated, 4 cloves garlic, minced, and green chillies.
5
Incorporate plant-based yoghurt along with cumin, 2 tbsp fresh coriander, chopped, turmeric, red chilli powders, 1 tsp salt, and garam masala, mixing well.
6
Add black pepper and stir through.
7
Introduce the tofu cubes and gently sauté.
8
Drizzle oat cream over the mixture.
9
Pour in water to create a gravy, then stir in crushed black peppercorn.
10
Seal the pan with foil and a lid, allowing it to cook.
11
Once cooked, remove the cover and add mint and 2 tbsp fresh coriander, chopped leaves.
12
Stir well and serve hot.

Gather everything first

Ingredients

•2 tbsp oil
•4 cloves garlic, minced
•4 cloves
•2 green cardamom pods
•1 small cinnamon stick
•1 large onion, finely chopped
•1 inch ginger, grated
•2 green chillies, finely chopped
•1 tsp garam masala
•2 tsp coriander powder
•1/2 tsp turmeric powder
•200 g firm tofu, cubed
•1 tsp salt
•1 cup water
•1/2 tsp black pepper
•crushed black peppercorn, for garnish
•3 tbsp unsweetened plant yoghurt
•1 tsp cumin powder
•1 red chilli, finely chopped
•mint leaves, for garnish
•100 ml oat cream
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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