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Overhead shot of a tofu casserole with vegan mozzarella cheese in a red and white braiser.
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5 from 9 votes

Vegan Indian-Spiced Tofu Casserole

This vegan Indian-Spiced Tofu Casserole makes great eats any time of day, from breakfast and brunch to lunch and dinner. Onions, carrots, celery and potatoes are baked with tofu cubes in a perfectly flavored tomato sauce that turns bubbly and jammy in the oven. The dish is at once healthy and decadent and you can just serve it on its own or with a chunk of crusty bread. The dish is already nut-free and gluten-free and you can easily tweak it for low-carb and soy-free diets.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast/Brunch/Lunch/Dinner
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Tofu Casserole, Vegan Indian-Spiced Casserole
Servings: 8 servings
Calories: 187kcal


  • 1 large oven-proof skillet (if you don't have an oven-proof skillet use a regular skillet and transfer the casserole to it after adding the tofu and before sprinkling on the cheese)


  • 1 tablespoon vegetable oil
  • 1 medium onion (thinly sliced)
  • 1 stalk celery (finely chopped)
  • 1 medium carrot (finely chopped)
  • 1 heaping tbsp ginger garlic paste (you can make it by crushing together an inch-long knob of ginger with four garlic cloves)
  • 1 jalapeno pepper (minced. Deseed for less heat.)
  • ½ teaspoon turmeric
  • 1 teaspoon paprika
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon dried mint
  • 1 pound potatoes (any waxy potato is fine)
  • 28 oz tomato puree (I use canned. You can make your own with fresh tomatoes too)
  • 2 teaspoon garam masala
  • 16 oz baked tofu (cut into small cubes)
  • 4 oz vegan mozzarella cheese shreds (optional but really nice)
  • Salt and ground black pepper to taste
  • 2 tablespoon cilantro (chopped)


  • Heat oil in a wide skillet, preferably an oven-proof one. Add the sliced onions with some salt and ground black pepper. Saute until the onions are very soft and lightly brown.
  • Add the chopped celery and carrots and cook over medium heat for 4-5 minutes until the carrots are slightly tender.
  • Stir in the ginger garlic paste and minced chili pepper and saute for a minute.
  • Add the potatoes to the skillet and mix in. Cover the skillet, turn the heat to low, and cook the potatoes until they are almost tender, about 10 minutes.
  • Add the turmeric, paprika, ground coriander , ground cumin and mint stir them into the vegetables.
  • Set the oven to preheat to 350 degrees Fahrenheit/175 degrees Celsius.
  • Stir in the tomato puree and a cup of water and mix. Let the tomatoes cook over medium-low heat for about 15 minutes. The sauce will darken considerably and the potatoes should be thoroughly cooked by this time.
  • Stir in the garam masala followed by the tofu cubes. Mix well.
  • Turn off the heat and sprinkle the vegan mozzarella shreds on top, if using.Bake 30 minutes or until the cheese has melted and the casserole is bubbly.
  • Sprinkle the cilantro on top. Let stand 10 minutes before serving.


  • You do not have to use baked tofu, especially if you like softer cubes of tofu in the casserole. Just use a 16-oz block of super firm or high-protein tofu or extra firm tofu with the water pressed out.
  • For a low-carb diet, skip the carrots and potatoes and add other vegetables like zucchini, bell peppers or mushrooms.
  • If you are soy-free, use two 15 oz cans of white beans instead of the tofu. Stir them into the caserole at the same time as you would the tofu and bake.
  • Leftovers of the tofu casserole can be stored in the refrigerator for up to four days.
  • For longer storage, freeze in an airtight container for up to three months. Defrost and reheat in a preheated 350 degree oven for 5-10 minutes or until warmed through.


Calories: 187kcal | Carbohydrates: 26g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 846mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1959IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 3mg