Mushroom and Tofu curry

Over the years the text here has been updated many times, which means I have removed the unnecessary exclamation marks and out of the context tales. Stripped completely, this dish is still a keeper.

Recipe: Mushroom and tofu curry


Button mushrooms – 250g. (rinsed several times to wash off the grime and dried)
Tofu – 100g. (Cut into chunks)
Tomatoes – 4 large
Onions – 2 small
Red chilli powder – to taste
Salt – to taste
Garlic – 1 tsp. grated
Ginger – 1 tsp. grated
Coriander – For the garnish
Oil – 1tbsp.

1. Grind tomatoes, onions, ginger and garlic till almost smooth.
2. Heat oil. Splutter cumin seeds, add a bayleaf if you wish.
3. Add the ground mixture and saute till the moisture evaporates.

4. Add the cooked mushrooms and some water and cook well. Taste to see whether the mushrooms has absorbed the flavours of the curry.
5. Add the tofu chunks and cook for 2 to 3 minutes. Too much cooking will render the mushrooms chewy.

Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

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  • Sunshinemom

    Hi Seena, thanks! Good to know we think alike – we need to create more awareness amongst children about these facts – after all they are the future citizens!

  • Seena

    Hi Sunshinemom,
    thanks for visiting, your recipe pictures are beautiful.. I loved the writeup “aboutme”, me too think the same way..! Hope to see u again.. 🙂

  • Sunshinemom

    Thanks for the visit Rachel and I will have to tell my H that Im not the only one – its happens with everybody!! 🙂

  • Rachel

    Haha! Talk about deciding on picking up more when you are there to pick a few things..I’ve been there and so has my DH.
    I prefer paneer to tofu..and will make this with paneer..

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