Rogan josh tofu curry

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Rogan josh tofu curry

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Adjust Servings:
1 block extra-firm Tofu
3 tablespoons Olive oil
1 jar (450 g) Tomato sauce
To taste Sea salt
For the marinade:
2 tablespoons grated Ginger
1 tablespoon Garlic paste
3/4 cup Plant-based yogurt
1 teaspoon Black pepper
1 teaspoon Turmeric
For the curry paste:
1 red Sweet bell peppers
1 teaspoon flaked Chili pepper
1 tablespoon Dried onion
For the spices:
5 Cardamom seeds
4 Clove
1 teaspoon ground Coriander seeds
1 teaspoon ground Cumin
1 teaspoon Fennel seeds
1 tablespoon Cinnamon
2 sticks Cinnamon
1 teaspoon Cayenne pepper
2 tablespoons Paprika
To garnish:
4 leaves Mint
2 tablespoons fresh Parsley

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

This aromatic Middle-Eastern curry is colorful and satisfying. Prepare for second helpings: it's so good it's addictive!

  • 1 hour 50 minutes
  • Serves 4
  • Easy


  • For the marinade:

  • For the curry paste:

  • For the spices:

  • To garnish:



Rogan josh is an aromatic curried dish of Persian or Kashmiri origin. It’s made with a ginger and garlic marinade, and then a curry paste. This vegan version is made with tofu, but you can easily substitute the tofu with vegan meat or tempeh for a more authentic feel.

To prepare it, start preparing the marinade by mixing all the marinade ingredients. Then, dice the tofu and marinade for one hour (the longer the better: for best results you can prepare the marinade the day before and leave the tofu to marinate overnight).

Then, prepare the curry paste with the vegetables, herbs, and spices (follow the steps below). Add the marinated tofu, and finish the cooking. Garnish with fresh mint and parsley, and serve hot!

You can accompany with fresh naan bread or cooked basmati rice.

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5 minutes

Prepare the marinade

In a bowl, mix together all the marinade ingredients.

1 hour

Marinate the tofu

Pat the tofu dry in a clean towel, then dice it. Transfer to the marinade bowl and mix gently to evenly coat all pieces. Put in the fridge for at least one hour.

10 minutes

Prepare the curry paste

Rinse well the red pepper, pat it dry, then quarter it and core it. Cut it into thin strips. Open the cardamom seeds and extract the grains.
Heat the oil in a casserole together with the onion, garlic paste, and the ground spices. When it starts to bubble, add the peppers and cook for five minutes, stirring frequently, until the peppers start to soften.

10 minutes

Finish the curry

Add the tomato sauce, 20 cl of water, and the cinnamon sticks. Adjust with salt, and simmer for ten minutes.

20 minutes

Cook the tofu

Add the marinated tofu (and the remaining marinade). Stir well, and cook for 20 minutes over low-medium heat.


Garnish and serve

Transfer the tofu top the serving plates. Garnish with fresh mint leaves and chopped parsley. Accompany with naan bread or cooked basmati rice.
Enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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