Home Simple Vegan Plant-Based Recipes Shahi Tofu Kofta Casserole

Shahi Tofu Kofta Casserole

vegan shahi tofu kofta in a white bowl with vegan naan

Shahi Tofu Kofta Casserole

This Shahi Tofu Kofta curry is made in just 1 Casserole dish! The koftas are baked in the dish then sauce is baked along. Decadent and delicious. Juicy, flavorful tofu kofta in a creamy dairy-free tomato sauce. Gluten-free Soyfree Nutfree options included.

tofu kofta in creamy tomato sauce served in a white bowl drizzled with cashew cream

Shahi Tofu Kofta – that juicy tofu balls simmered in a rich and creamy, aromatic tomato cashew sauce! YUM! And all made in a casserole dish. No frying the Kofta needed and no multiple pans to make the sauce and the Kofta balls and all that,

There are several kinds of Kofta curries in Indian cuisine. Some use paneer cheese and potatoes like Malai kofta (here is the vegan version) some use shredded veggies like this Gobi Kofta, lauki(squash) kofta, and cabbage kofta from my first book. Others use lentils.

The shahi or royal koftas usually use paneer cheese and or mawa(milk solids). Shahi dishes are usually richer and more decadent versions. For a vegan shahi Kofta I am using tofu and some nut flour as substitutes for paneer and mawa. The spices and herbs and binding add more texture and flavor. These are soft cheesy kofta balls with a luxurious sauce. You can air fry them. They will likely fall apart on deep frying.

vegan shahi tofu kofta in a white bowl with vegan naan

I add some vegan cheese for binding the mix together and for the more dairy cheese like flavor. Some aromatic spices and breadcrumbs seal the deal. To make the process simpler, I bake the whole dish as a casserole!

vegan shahi tofu casserole sprinkled with cilantro

It’s so simple! I use a cookie scoop to portion out the kofta batter, bake them and also bake the aromatics for the sauce in the same casserole dish. Once the base of the casserole is baked, I add in the sauce ingredients, bake everything once again and you are done. Serve this decadent kofta curry with Naan or roti or rice.

why you will love this Kofta casserole

  • it is super delicious
  • it is high protein with all the tofu
  • it can be  made gluten-free and Nutfree
  • for Soyfree, use Kofta balls from my Malai Kofta that use chickpeas and potato
  • everything bakes in 1 Casserole!
  • Bake the Kofta, then bake the aromatics, then add sauce ingredients and bake everything together and done. Easy!

tofu kofta in creamy tomato sauce served with Indian flatbread

More delicious dinner recipes with tofu

Vegan Stuffed Shells with Tofu Spinach Ricotta

Khada Masala Murg Curry with Baked Tofu

Miso Chili Garlic Tofu Sandwich

Tofu Tikka Masala (no onion no garlic)

Sweet Sour Tofu Veggie Stir Fry

Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)

 

Print Recipe

Shahi Tofu Kofta Casserole

This Shahi Tofu Kofta curry is made in just 1 Casserole dish! The koftas are baked in the dish then sauce is baked along. Decadent and delicious. Juicy, flavorful tofu kofta in a creamy dairy-free tomato sauce. Gluten-free Soyfree Nutfree options included.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main Course

Cuisine: Indian

Keyword: indian kofta curry, shahi kofta, vegan kofta

Servings: 4

Calories: 233kcal

Author: Vegan Richa

Ingredients

For the Kofta balls:

  • 14 ounce extra firm or firm tofu pressed for at least 15 minutes ,remove as much moisture as possible
  • 1/4 cup almond flour or use 3 tbsp breadcrumbs
  • 1/2 teaspoon of garlic powder 1-2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garam masala
  • 1 teaspoon minced ginger
  • 1/3 cup vegan mozzarella cheese
  • 1/3 cup breadcrumbs or a mix of breadcrumbs and all purpose flour, less or more as needed
  • 2 teaspoons chopped raisins, optional

For the sauce:

  • 2 teaspoons oil
  • 1 cup finely chopped onion
  • 4 cloves garlic minced
  • 1 teaspoon minced ginger
  • 2 bay leaves
  • 2 whole cloves
  • 2 green cardamom pods opened slightly
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne or Indian red chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 to 1 teaspoon garam masala
  • 1/2 teaspoon dried fenugreek leaves, optional but recommended
  • 12 ounces of tomato purée or unseasoned tomato sauce
  • 1 cup cashew milk (1/3 cup raw cashews blended with 1 cup of water or use 1 1/4 cup of full fat coconut milk for Nutfree)
  • 1/2 teaspoon salt
  • cilantro for garnish and/or additional vegan cream such as cashew cream or coconut milk for garnish.

Instructions

  • Make the koftas: Press the tofu if you haven’t already. Then crumble it up in a bowl. Crumble really well because large pieces of tofu will make the koftas fragile.

  • Add in the rest of the ingredients. Then press and mix in with a fork. Use a 3 tablespoon ice cream scoop or cookie scoop and scoop the mixture and press to pack tightly.

  • Line a large baking dish 10 x 13 inches or similar size with parchment. Scoop the tofu koftas and release on to the parchment lined baking dish. (You can also grease the baking dish and use but I find that parchment is a better option for the koftas to quickly release from the bottom.)

  • Brush the koftas with a little bit of oil then bake at 400 degrees F( 205 degrees Celsius) for 15 minutes.

  • Meanwhile, prep your sauce ingredients and set aside. Remove the baking dish from the oven. Move the koftas to one side of the baking dish, remove the parchment.

  • Add oil to the other side of the baking dish. Add the onion, ginger, garlic, all the whole spices, all the ground spices and 1/4 teaspoon of salt and mix.

  • Even it out with a spatula. Put it back into the oven for baking for 15 minutes.

  • Check at 12-14 minutes to see if the onion is golden enough or continue to bake for another 5 or so minutes. The onion should not look raw.

  • Remove the dish from the oven and add the tomato puree, cashew milk, 1/4 teaspoon salt, and mix into the onion mixture. Then carefully move koftas the into the sauce mixture and spread them out so that the sauce and koftas distributed well in the baking dish.

  • Use a spoon to drizzle some of that sauce over the koftas then put it back to bake. Bake for 20 to 30 minutes or until the sauce comes to a good boil. Then take the dish out of the oven. Garnish with cilantro and and a sprinkle of garam masala and serve.

  • You can also add a drizzle of your remaining coconut milk or cashew milk for garnish. Store refrigerated for upto 3 days. Make the Kofta and or sauce ahead and use within 3 days

Notes

  • Soyfree, use the kofta from my Malai kofta recipe which use chickpeas and potatoes as a base.
  • Nutfree, use full fat coconut milk instead of cashew milk in the sauce ,   use bread crumbs instead of almond flour in the kofta balls.
  • Glutenfree, use Glutenfree breadcrumbs or a mix 2 tbsp rice flour, 2 tbsp tapioca starch. Use more starch if Kofta mixture needs it
  • No Onion garlic: Use peeled zucchini or fennel instead of onion, and 1/2 teaspoon dry fenugreek leaves (Kasoori methi) or 1/8 teaspoon asafetida( hing) instead of garlic. 
  • Oilfree: use parchment to bake the Kofta balls. Sauté the onion and whole spices in broth in a skillet then add to the casserole with the rest of the ingredients and bake as written.

Nutrition

Nutrition Facts

Shahi Tofu Kofta Casserole

Amount Per Serving

Calories 233
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 698mg30%

Potassium 484mg14%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 7g8%

Protein 15g30%

Vitamin A 481IU10%

Vitamin C 13mg16%

Calcium 184mg18%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • for the koftas we need extra firm or firm tofu pressed for at least 15 minutes
  • some almond flour adds texture
  • to bind the kofta ingredients together, you need all-purpose flour and breadcrumbs. You can use gluten-free.
  • the koftas are seasoned with garlic powder, nutritional yeast, pepper,garam masala, and ginger
  • as we use tofu as a cheese substitute, we need to make up for the lack of cheesiness by adding some vegan mozzarella cheese and nutritional yeast
  • For the Indian creamy tomato sauce, we saute onion, garlic, and ginger
  • as spices for the sauce, we use bay leaves, whole cloves, green cardamom pods, coriander, cardamom, cayenne or Indian red chili powder, ground cumin, garam masala, and dried fenugreek leaves
  •  tomato purée or unseasoned tomato sauce add body to the sauce
  • cashew milk makes the sauce creamy – you can make it yourself by blending cashews with one cup of water. Use coconut milk for nutfree
  • cilantro for garnish – always

Tips:

  • To make this without soy, use the balls from my Malai kofta recipe which use chickpeas and potatoes as a base.
  • To make this without nuts, use coconut milk instead of cashew milk in the sauce and use bread crumbs instead of almond flour in the kofta balls.

ingredients for tomato sauce for tofu kofta

ingredients for tofu kofta on a marble countertop

How to make Shahi Tofu Kofta Casserole:

ingredients for vegan kofta in a white bowl

Make the koftas: Press the tofu if you haven’t already. Then crumble it up in a bowl. Crumble really well because large pieces of tofu will make the koftas fragile.

vegan tofu in a white bowl on a marble countertop

Add in the rest of the ingredients. Then press and mix in with a fork. Use a 3 tablespoon ice cream scoop or cookie scoop and scoop the mixture and press to pack tightly.

vegan tofu koftas in a white casserole dish

Line a large baking dish 10 x 13 inches or similar size with parchment. Scoop the tofu koftas and release on to the parchment-lined baking dish. (You can also grease the baking dish and use but I find that parchment is a better option for the koftas to quickly release from the bottom.)

vegan tofu koftas in a white casserole dish

Brush the koftas with a little bit of oil then bake at 400 degrees F( 205 degrees Celsius) for 15 minutes.

baked tofu koftas in a white casserole dish

Meanwhile, prep your sauce ingredients and set aside. Remove the baking dish from the oven. Move the koftas to one side of the baking dish, remove the parchment.

minced ginger, chili and garlic in a white casserole dish

Add oil to the other side of the baking dish. Add the onion, ginger, garlic, all the whole spices, all the ground spices and 1/4 teaspoon of salt and mix.

tofu koftas in a casserole dish with minced onion and spices

vegan tofu kofta next to minced onions, chili and ginger

Even it out with a spatula. Put it back into the oven for baking for 15 minutes.

Check at 12-14 minutes to see if the onion is golden enough or continue to bake for another 5 or so minutes. The onion should not look raw.

vegan koftas in a white casserole dish with onions, ginger and cili on the side

Remove the dish from the oven and add the tomato puree, cashew milk(reserve 1-2 tbsp for garnish), 1/4 teaspoon salt, and mix into the onion mixture. Then carefully move koftas the into the sauce mixture and spread them out so that the sauce and koftas are distributed well in the baking dish.

baked vegan tofu koftas in casserole dish with cashew cream and tomato sauce

Use a spoon to drizzle some of that sauce over the koftas then put it back to bake. Bake for 20 to 30 minutes or until the sauce comes to a good boil. Then take the dish out of the oven. Garnish with cilantro and serve.

You can also add a drizzle of your remaining coconut milk or reserve a tablespoon or so of the cashew milk from when you make it and then drizzle at this point.

shahi tofu kofta casserole served in a bowl with naan bread on the side

Garnish with cilantro and some garam masala. Serve with Naan or rice or flatbread.

Storage:

Store refrigerated for upto 3 days. These koftas  might not freeze as they will get fragile on thawing and reheating.
Make ahead: make the Kofta ahead and refrigerate. You can make the sauce separately in the baking dish or on a skillet and combine and heat when needed

Shahi Tofu Kofta Casserole

Shahi Tofu Kofta Casserole | Simple Vegan
Home Simple Vegan Plant-Based Recipes Shahi Tofu Kofta Casserole

Shahi Tofu Kofta Casserole

vegan shahi tofu kofta in a white bowl with vegan naan

Shahi Tofu Kofta Casserole

This Shahi Tofu Kofta curry is made in just 1 Casserole dish! The koftas are baked in the dish then sauce is baked along. Decadent and delicious. Juicy, flavorful tofu kofta in a creamy dairy-free tomato sauce. Gluten-free Soyfree Nutfree options included.

tofu kofta in creamy tomato sauce served in a white bowl drizzled with cashew cream

Shahi Tofu Kofta – that juicy tofu balls simmered in a rich and creamy, aromatic tomato cashew sauce! YUM! And all made in a casserole dish. No frying the Kofta needed and no multiple pans to make the sauce and the Kofta balls and all that,

There are several kinds of Kofta curries in Indian cuisine. Some use paneer cheese and potatoes like Malai kofta (here is the vegan version) some use shredded veggies like this Gobi Kofta, lauki(squash) kofta, and cabbage kofta from my first book. Others use lentils.

The shahi or royal koftas usually use paneer cheese and or mawa(milk solids). Shahi dishes are usually richer and more decadent versions. For a vegan shahi Kofta I am using tofu and some nut flour as substitutes for paneer and mawa. The spices and herbs and binding add more texture and flavor. These are soft cheesy kofta balls with a luxurious sauce. You can air fry them. They will likely fall apart on deep frying.

vegan shahi tofu kofta in a white bowl with vegan naan

I add some vegan cheese for binding the mix together and for the more dairy cheese like flavor. Some aromatic spices and breadcrumbs seal the deal. To make the process simpler, I bake the whole dish as a casserole!

vegan shahi tofu casserole sprinkled with cilantro

It’s so simple! I use a cookie scoop to portion out the kofta batter, bake them and also bake the aromatics for the sauce in the same casserole dish. Once the base of the casserole is baked, I add in the sauce ingredients, bake everything once again and you are done. Serve this decadent kofta curry with Naan or roti or rice.

why you will love this Kofta casserole

  • it is super delicious
  • it is high protein with all the tofu
  • it can be  made gluten-free and Nutfree
  • for Soyfree, use Kofta balls from my Malai Kofta that use chickpeas and potato
  • everything bakes in 1 Casserole!
  • Bake the Kofta, then bake the aromatics, then add sauce ingredients and bake everything together and done. Easy!

tofu kofta in creamy tomato sauce served with Indian flatbread

More delicious dinner recipes with tofu

Vegan Stuffed Shells with Tofu Spinach Ricotta

Khada Masala Murg Curry with Baked Tofu

Miso Chili Garlic Tofu Sandwich

Tofu Tikka Masala (no onion no garlic)

Sweet Sour Tofu Veggie Stir Fry

Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)

 

Print Recipe

Shahi Tofu Kofta Casserole

This Shahi Tofu Kofta curry is made in just 1 Casserole dish! The koftas are baked in the dish then sauce is baked along. Decadent and delicious. Juicy, flavorful tofu kofta in a creamy dairy-free tomato sauce. Gluten-free Soyfree Nutfree options included.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main Course

Cuisine: Indian

Keyword: indian kofta curry, shahi kofta, vegan kofta

Servings: 4

Calories: 233kcal

Author: Vegan Richa

Ingredients

For the Kofta balls:

  • 14 ounce extra firm or firm tofu pressed for at least 15 minutes ,remove as much moisture as possible
  • 1/4 cup almond flour or use 3 tbsp breadcrumbs
  • 1/2 teaspoon of garlic powder 1-2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garam masala
  • 1 teaspoon minced ginger
  • 1/3 cup vegan mozzarella cheese
  • 1/3 cup breadcrumbs or a mix of breadcrumbs and all purpose flour, less or more as needed
  • 2 teaspoons chopped raisins, optional

For the sauce:

  • 2 teaspoons oil
  • 1 cup finely chopped onion
  • 4 cloves garlic minced
  • 1 teaspoon minced ginger
  • 2 bay leaves
  • 2 whole cloves
  • 2 green cardamom pods opened slightly
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne or Indian red chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 to 1 teaspoon garam masala
  • 1/2 teaspoon dried fenugreek leaves, optional but recommended
  • 12 ounces of tomato purée or unseasoned tomato sauce
  • 1 cup cashew milk (1/3 cup raw cashews blended with 1 cup of water or use 1 1/4 cup of full fat coconut milk for Nutfree)
  • 1/2 teaspoon salt
  • cilantro for garnish and/or additional vegan cream such as cashew cream or coconut milk for garnish.

Instructions

  • Make the koftas: Press the tofu if you haven’t already. Then crumble it up in a bowl. Crumble really well because large pieces of tofu will make the koftas fragile.

  • Add in the rest of the ingredients. Then press and mix in with a fork. Use a 3 tablespoon ice cream scoop or cookie scoop and scoop the mixture and press to pack tightly.

  • Line a large baking dish 10 x 13 inches or similar size with parchment. Scoop the tofu koftas and release on to the parchment lined baking dish. (You can also grease the baking dish and use but I find that parchment is a better option for the koftas to quickly release from the bottom.)

  • Brush the koftas with a little bit of oil then bake at 400 degrees F( 205 degrees Celsius) for 15 minutes.

  • Meanwhile, prep your sauce ingredients and set aside. Remove the baking dish from the oven. Move the koftas to one side of the baking dish, remove the parchment.

  • Add oil to the other side of the baking dish. Add the onion, ginger, garlic, all the whole spices, all the ground spices and 1/4 teaspoon of salt and mix.

  • Even it out with a spatula. Put it back into the oven for baking for 15 minutes.

  • Check at 12-14 minutes to see if the onion is golden enough or continue to bake for another 5 or so minutes. The onion should not look raw.

  • Remove the dish from the oven and add the tomato puree, cashew milk, 1/4 teaspoon salt, and mix into the onion mixture. Then carefully move koftas the into the sauce mixture and spread them out so that the sauce and koftas distributed well in the baking dish.

  • Use a spoon to drizzle some of that sauce over the koftas then put it back to bake. Bake for 20 to 30 minutes or until the sauce comes to a good boil. Then take the dish out of the oven. Garnish with cilantro and and a sprinkle of garam masala and serve.

  • You can also add a drizzle of your remaining coconut milk or cashew milk for garnish. Store refrigerated for upto 3 days. Make the Kofta and or sauce ahead and use within 3 days

Notes

  • Soyfree, use the kofta from my Malai kofta recipe which use chickpeas and potatoes as a base.
  • Nutfree, use full fat coconut milk instead of cashew milk in the sauce ,   use bread crumbs instead of almond flour in the kofta balls.
  • Glutenfree, use Glutenfree breadcrumbs or a mix 2 tbsp rice flour, 2 tbsp tapioca starch. Use more starch if Kofta mixture needs it
  • No Onion garlic: Use peeled zucchini or fennel instead of onion, and 1/2 teaspoon dry fenugreek leaves (Kasoori methi) or 1/8 teaspoon asafetida( hing) instead of garlic. 
  • Oilfree: use parchment to bake the Kofta balls. Sauté the onion and whole spices in broth in a skillet then add to the casserole with the rest of the ingredients and bake as written.

Nutrition

Nutrition Facts

Shahi Tofu Kofta Casserole

Amount Per Serving

Calories 233
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 698mg30%

Potassium 484mg14%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 7g8%

Protein 15g30%

Vitamin A 481IU10%

Vitamin C 13mg16%

Calcium 184mg18%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • for the koftas we need extra firm or firm tofu pressed for at least 15 minutes
  • some almond flour adds texture
  • to bind the kofta ingredients together, you need all-purpose flour and breadcrumbs. You can use gluten-free.
  • the koftas are seasoned with garlic powder, nutritional yeast, pepper,garam masala, and ginger
  • as we use tofu as a cheese substitute, we need to make up for the lack of cheesiness by adding some vegan mozzarella cheese and nutritional yeast
  • For the Indian creamy tomato sauce, we saute onion, garlic, and ginger
  • as spices for the sauce, we use bay leaves, whole cloves, green cardamom pods, coriander, cardamom, cayenne or Indian red chili powder, ground cumin, garam masala, and dried fenugreek leaves
  •  tomato purée or unseasoned tomato sauce add body to the sauce
  • cashew milk makes the sauce creamy – you can make it yourself by blending cashews with one cup of water. Use coconut milk for nutfree
  • cilantro for garnish – always

Tips:

  • To make this without soy, use the balls from my Malai kofta recipe which use chickpeas and potatoes as a base.
  • To make this without nuts, use coconut milk instead of cashew milk in the sauce and use bread crumbs instead of almond flour in the kofta balls.

ingredients for tomato sauce for tofu kofta

ingredients for tofu kofta on a marble countertop

How to make Shahi Tofu Kofta Casserole:

ingredients for vegan kofta in a white bowl

Make the koftas: Press the tofu if you haven’t already. Then crumble it up in a bowl. Crumble really well because large pieces of tofu will make the koftas fragile.

vegan tofu in a white bowl on a marble countertop

Add in the rest of the ingredients. Then press and mix in with a fork. Use a 3 tablespoon ice cream scoop or cookie scoop and scoop the mixture and press to pack tightly.

vegan tofu koftas in a white casserole dish

Line a large baking dish 10 x 13 inches or similar size with parchment. Scoop the tofu koftas and release on to the parchment-lined baking dish. (You can also grease the baking dish and use but I find that parchment is a better option for the koftas to quickly release from the bottom.)

vegan tofu koftas in a white casserole dish

Brush the koftas with a little bit of oil then bake at 400 degrees F( 205 degrees Celsius) for 15 minutes.

baked tofu koftas in a white casserole dish

Meanwhile, prep your sauce ingredients and set aside. Remove the baking dish from the oven. Move the koftas to one side of the baking dish, remove the parchment.

minced ginger, chili and garlic in a white casserole dish

Add oil to the other side of the baking dish. Add the onion, ginger, garlic, all the whole spices, all the ground spices and 1/4 teaspoon of salt and mix.

tofu koftas in a casserole dish with minced onion and spices

vegan tofu kofta next to minced onions, chili and ginger

Even it out with a spatula. Put it back into the oven for baking for 15 minutes.

Check at 12-14 minutes to see if the onion is golden enough or continue to bake for another 5 or so minutes. The onion should not look raw.

vegan koftas in a white casserole dish with onions, ginger and cili on the side

Remove the dish from the oven and add the tomato puree, cashew milk(reserve 1-2 tbsp for garnish), 1/4 teaspoon salt, and mix into the onion mixture. Then carefully move koftas the into the sauce mixture and spread them out so that the sauce and koftas are distributed well in the baking dish.

baked vegan tofu koftas in casserole dish with cashew cream and tomato sauce

Use a spoon to drizzle some of that sauce over the koftas then put it back to bake. Bake for 20 to 30 minutes or until the sauce comes to a good boil. Then take the dish out of the oven. Garnish with cilantro and serve.

You can also add a drizzle of your remaining coconut milk or reserve a tablespoon or so of the cashew milk from when you make it and then drizzle at this point.

shahi tofu kofta casserole served in a bowl with naan bread on the side

Garnish with cilantro and some garam masala. Serve with Naan or rice or flatbread.

Storage:

Store refrigerated for upto 3 days. These koftas  might not freeze as they will get fragile on thawing and reheating.
Make ahead: make the Kofta ahead and refrigerate. You can make the sauce separately in the baking dish or on a skillet and combine and heat when needed

Shahi Tofu Kofta Casserole