Home Simple Vegan Plant-Based Recipes Vegan Tofu Rogan Josh (Tofu is Chili Yogurt Sauce)

Vegan Tofu Rogan Josh (Tofu is Chili Yogurt Sauce)

Vegan Tofu Rogan Josh (Tofu is Chili Yogurt Sauce)

Packed with flavor this vegan Tofu Rogan Josh is a plant-based version of the classic restaurant-style dish. This rich and fragrant kashmiri curry can be ready in just under an hour and is rich in protein. Gluten-free Nutfree, Soyfree option. No onion garlic tomato

a plate of vegan rogan josh served with a side of rice

Coming at you with another plant-based version of a classic Indian dish – Kashmiri Rogan Josh. This dish is a popular dish from the state of Kashmir, usually made with some kind of meat. It is often served as a part of wazwan(multi course meal). Rogan josh roughly translates to a fiery hot or fiery looking dish cooked in oil. The color of the dish comes from Kashmiri chilies and ratanjot(alkanet flowers). We use Kashmiri chilies or paprika and some red bell pepper instead.

Depending on the region, Rogan josh can have added onion garlic. The region being in the Himalayan mountain range, means cold winters and limited availability of fresh vegetables. So, many Kashmiri dishes rely on spices for flavor. This recipe just happens to be onion garlic and tomato free. You can add some onion and garlic if you like.

This vegan tofu rogan josh is easy to make and spice level can be adapted to make it suitable for the whole family. Kashmiri chilies are mild but can sometimes be moderately hot.

a sauteeing pan with vegan tofu rojan josh

All those warming Indian spices make this plant-based curry so flavourful and rich! You may have some of these in your cupboard already but don’t worry if you don’t! You can find all of these spices at your local supermarket without any difficulties and it’s also no problem to skip one or two. Definitely try it with some Kashmiri chili powder.

Plant-based yogurt makes this curry creamy without the need to add any actual cream. I also like the tanginess the yogurt adds! Trojan josh isn’t usually creamy, but the thicker sauce here works well with the tofu and to tame the overall heat.

vegan rogan josh served with rice

I like serving this with rice but any flatbread or  rotis will make for a great accompaniment too.

More Indian tofu curries:

Print Recipe

Tofu Rogan Josh (Tofu in spicy yogurt sauce)

Packed with flavour this vegan Tofu Rogan Josh is a vegan version of the classic restaurant-style dish. This rich and fragrant kashmiri curry can be ready in just under an hour and is rich in plant-based protein. Gluten-free Nutfree, Soyfree option. No onion garlic and tomato

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Main Course

Cuisine: Indian

Keyword: indian tofu curry, rogan josh curry

Servings: 4

Calories: 148kcal

Author: Vegan Richa

Ingredients

For the tofu :

  • 14 ounce (396.89 g) firm or extra firm tofu pressed at least for 15 minutes then cubed.
  • 1 teaspoon kashmiri chili powder or paprika
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch

For the ground spices

  • 2 teaspoons oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon black peppercorns
  • 1 teaspoon dry ginger powder
  • 3 green cardamom pods or 1/2 a teaspoon ground cardamom
  • 3 or 4 saffron strands
  • 2-3 teaspoon kashmiri chili powder or use 1 dried Kashmiri chili or a guajillo pepper (remove most seeds)

For the sauce:

  • 1 teaspoon oil
  • 2 bay leaves
  • 3 cloves
  • 3 green cardamom pods open slightly
  • 1 cinnamon stick
  • 1/4 teaspoon asafetida hing or use 1/2 teaspoon of garlic powder, add later with the yogurt
  • 1/2 of red bell pepper chopped small
  • 1/2 cup (120 g) unsweetened non-dairy yogurt such as almond milk yogurt, soy yogurt, cashew or coconut yogurt
  • 1/2 teaspoon or more salt
  • 3/4 cup (180 ml) water
  • 1/4 teaspoon cayenne optional
  • cilantro and lemon juice for garnish

Instructions

  • Cube the tofu if you haven’t already and add to a bowl. You can also tear the tofu into bite size pieces with your hand for more texture. In another small bowl, mix the Kashmiri chili powder, salt, and cornstarch and then sprinkle these all over the tofu. Toss well to coat.

  • Heat the oil in a large skillet or medium high heat. When the oil is hot, add the tofu to the skillet and cook until the most of the edges are golden.

  • You can also bake the tofu instead of pan fry. (Bake if you tore tofu into pieces). Spread the tofu on a parchment lined baking sheet. Drizzle a few drops of oil or spray some oil on the tofu cubes and then bake at 400 degrees F (205 c)  for 20 minutes or until edges are crisp.

  • To make the spice mix, add all of this ingredients in a spice grinder or blender with grinder blade and powder them until evenly powdered. (Kashmiri chili powder can be added right here with with the spice blend and added later with yogurt.)

  • Make the sauce: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the bay leaves, cloves, green cardamom, cinnamon stick and Asafetida . Mix well and cook until the cloves and cardamom are fragrant.

  • Then add in the ground spices and mix well for a half minute. Then add in the red bell pepper and 1/4 teaspoon salt and mix well. Cook until the bell pepper is somewhat tender, 3-4 minutes.

  • Then add in the yogurt, water, remaining salt, and the Kashmiri chili powder and mix well. Bring to a good boil and fold in your tofu. Reduce the heat to low and simmer for another 5 to 10 minutes.

  • Taste and adjust flavor. Garnish with cilantro, lemon juice and serve it with rice or flatbread.

Notes

  • Soyfree: To make this without tofu, use 1 can of chickpeas or 1 1/2 cup of cooked chickpeas, or use chickpea tofu or vegan chicken or add 2 cups roasted vegetables.
  • Cornfree: use arrowroot starch or tapioca starch
  • Asafetida substitute: Use 1/2 teaspoon garlic powder or 2 cloves of garlic, finely chopped
  • Adjust the heat: Reduce the black peppercorns and Kashmiri chili powder, omit the cayenne. You can also add onion to bulk up the sauce and hence reduce the heat 
  • This will keep in the fridge for up to 3 days and like all Indian curries, it will taste even better the next day!

Nutrition

Nutrition Facts

Tofu Rogan Josh (Tofu in spicy yogurt sauce)

Amount Per Serving

Calories 148
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 447mg19%

Potassium 44mg1%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 2g2%

Protein 10g20%

Vitamin A 60IU1%

Vitamin C 4mg5%

Calcium 187mg19%

Iron 2mg11%

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

vegan rogan josh served with rice and sprinkled with cilantro
Ingredients:

  • for this recipe, I recommend firm or extra firm tofu – you can bake it or fry it
  •  before frying, the tofu is coated with a blend of Kashmiri chili powder or paprika, salt, and cornstarch
  • for the tempering, we fry whole spices ( bay leaves,  cloves, green cardamom pods, and a cinnamon stick) in oil, then add the ground spices: fennel seeds, coriander, black peppercorns, ginger, cardamom and saffron strands
  • red bell peppers are added for sweetness and color
  • the gravy gets its creaminess from non-dairy yogurt and water
  •  Kashmiri chili powder and cayenne are added in the end for that last spice kick

Tips:

  • To make this without tofu, use 1 can of chickpeas or 1 1/2 cup of cooked chickpeas, or use chickpea tofu or add roasted vegetables.
  • This will keep in the fridge for up to 3 days and like all Indian curries, it will taste even better the next day!
  • the spice powder mix I use is traditional for rogan josh, and it’s delish! However, if you want to take a shortcut you could use a shop-bought Indian spice paste instead.

ingredients needed for making vegan rogan josh

How to make Vegan Rogan Josh

tofu cubes in a white bowl with cornstarch and spices

Cube the tofu if you haven’t already and add to a bowl. You can also tear the tofu into bite size pieces with your hand for more texture.

In another small bowl, mix the Kashmiri chili powder, salt, and cornstarch and then sprinkle these all over the tofu. Toss well to coat.

tofu cubes being tossed with cornstarch spice mix in a white bowl

Heat the oil in a large skillet or medium-high heat. When the oil is hot, add the tofu to the skillet and cook until most of the edges are golden. You can also bake the tofu instead of pan fry. Bake if the tofu was torn into organic pieces.

marinated tofu cubes frying in a sauteeing pan

Spread the tofu on a parchment-lined baking sheet. Drizzle a few drops of oil or spray some oil on the tofu cubes and then bake at 400 degrees F (205 c)  for 20 minutes or until the edges are crisp.

whole Indian spices in a small glass dish on a marble countertop

To make the spice mix, add all of these ingredients in a spice grinder or blender with a grinder blade and powder them until evenly powdered.

Sometimes I add in the Kashmiri chili powder right here and powder it with the spice blend and sometimes I add it later.

ground Indian spices on a marble countertop

whole Indian spices frying in oil to make tempering

Make the sauce: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the bay leaves, cloves, green cardamom, cinnamon stick and Asafetida . Mix well and cook until the cloves and cardamom are fragrant.

whole spices and ground spices frying in oil

Then add in the ground spices and mix well for a half minute. Then add in the red bell pepper and 1/4 teaspoon salt and mix well. Cook until the bell pepper is somewhat tender, 3-4 minutes.

chopped red bell pepper being added to hot oil in a frying pan

 

chopped red bell pepper being added to fried spices in a sauteeing pan

ground spices being added to bell pepper and whole spices in a sauteeing pan

Then add in the yogurt, water, remaining salt, and the Kashmiri chili powder and mix well.

coconut yogurt being added to a sauteeing pan

sauteeing pan with vegan tofu rogan josh

Bring to a good boil and fold in your tofu. Reduce the heat to low and simmer for another 5 to 10 minutes.

tofu cubes in a creamy vegan sauce

Taste and adjust flavor. Garnish with cilantro, lemon juice and serve it with rice or flatbread.

vegan tofu rogan josh in a sauteeing pan

How to store:

Store refrigerated for upto 3 days. You can freeze this vegan tofu curry. Leave the curry to cool then transfer to a freezer-friendly container. Defrost in the fridge overnight, heat and add some non dairy milk to help the sauce get creamy

a plate with vegan tofu rogan josh served with rice

a skillet with vegan rogan josh sprinkled with cilantro


Vegan Tofu Rogan Josh (Tofu is Chili Yogurt Sauce)

Vegan Tofu Rogan Josh (Tofu is Chili Yogurt Sauce) | Simple Vegan
Home Simple Vegan Plant-Based Recipes Vegan Tofu Rogan Josh (Tofu is Chili Yogurt Sauce)

Vegan Tofu Rogan Josh (Tofu is Chili Yogurt Sauce)

Vegan Tofu Rogan Josh (Tofu is Chili Yogurt Sauce)

Packed with flavor this vegan Tofu Rogan Josh is a plant-based version of the classic restaurant-style dish. This rich and fragrant kashmiri curry can be ready in just under an hour and is rich in protein. Gluten-free Nutfree, Soyfree option. No onion garlic tomato

a plate of vegan rogan josh served with a side of rice

Coming at you with another plant-based version of a classic Indian dish – Kashmiri Rogan Josh. This dish is a popular dish from the state of Kashmir, usually made with some kind of meat. It is often served as a part of wazwan(multi course meal). Rogan josh roughly translates to a fiery hot or fiery looking dish cooked in oil. The color of the dish comes from Kashmiri chilies and ratanjot(alkanet flowers). We use Kashmiri chilies or paprika and some red bell pepper instead.

Depending on the region, Rogan josh can have added onion garlic. The region being in the Himalayan mountain range, means cold winters and limited availability of fresh vegetables. So, many Kashmiri dishes rely on spices for flavor. This recipe just happens to be onion garlic and tomato free. You can add some onion and garlic if you like.

This vegan tofu rogan josh is easy to make and spice level can be adapted to make it suitable for the whole family. Kashmiri chilies are mild but can sometimes be moderately hot.

a sauteeing pan with vegan tofu rojan josh

All those warming Indian spices make this plant-based curry so flavourful and rich! You may have some of these in your cupboard already but don’t worry if you don’t! You can find all of these spices at your local supermarket without any difficulties and it’s also no problem to skip one or two. Definitely try it with some Kashmiri chili powder.

Plant-based yogurt makes this curry creamy without the need to add any actual cream. I also like the tanginess the yogurt adds! Trojan josh isn’t usually creamy, but the thicker sauce here works well with the tofu and to tame the overall heat.

vegan rogan josh served with rice

I like serving this with rice but any flatbread or  rotis will make for a great accompaniment too.

More Indian tofu curries:

Print Recipe

Tofu Rogan Josh (Tofu in spicy yogurt sauce)

Packed with flavour this vegan Tofu Rogan Josh is a vegan version of the classic restaurant-style dish. This rich and fragrant kashmiri curry can be ready in just under an hour and is rich in plant-based protein. Gluten-free Nutfree, Soyfree option. No onion garlic and tomato

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Main Course

Cuisine: Indian

Keyword: indian tofu curry, rogan josh curry

Servings: 4

Calories: 148kcal

Author: Vegan Richa

Ingredients

For the tofu :

  • 14 ounce (396.89 g) firm or extra firm tofu pressed at least for 15 minutes then cubed.
  • 1 teaspoon kashmiri chili powder or paprika
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch

For the ground spices

  • 2 teaspoons oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon black peppercorns
  • 1 teaspoon dry ginger powder
  • 3 green cardamom pods or 1/2 a teaspoon ground cardamom
  • 3 or 4 saffron strands
  • 2-3 teaspoon kashmiri chili powder or use 1 dried Kashmiri chili or a guajillo pepper (remove most seeds)

For the sauce:

  • 1 teaspoon oil
  • 2 bay leaves
  • 3 cloves
  • 3 green cardamom pods open slightly
  • 1 cinnamon stick
  • 1/4 teaspoon asafetida hing or use 1/2 teaspoon of garlic powder, add later with the yogurt
  • 1/2 of red bell pepper chopped small
  • 1/2 cup (120 g) unsweetened non-dairy yogurt such as almond milk yogurt, soy yogurt, cashew or coconut yogurt
  • 1/2 teaspoon or more salt
  • 3/4 cup (180 ml) water
  • 1/4 teaspoon cayenne optional
  • cilantro and lemon juice for garnish

Instructions

  • Cube the tofu if you haven’t already and add to a bowl. You can also tear the tofu into bite size pieces with your hand for more texture. In another small bowl, mix the Kashmiri chili powder, salt, and cornstarch and then sprinkle these all over the tofu. Toss well to coat.

  • Heat the oil in a large skillet or medium high heat. When the oil is hot, add the tofu to the skillet and cook until the most of the edges are golden.

  • You can also bake the tofu instead of pan fry. (Bake if you tore tofu into pieces). Spread the tofu on a parchment lined baking sheet. Drizzle a few drops of oil or spray some oil on the tofu cubes and then bake at 400 degrees F (205 c)  for 20 minutes or until edges are crisp.

  • To make the spice mix, add all of this ingredients in a spice grinder or blender with grinder blade and powder them until evenly powdered. (Kashmiri chili powder can be added right here with with the spice blend and added later with yogurt.)

  • Make the sauce: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the bay leaves, cloves, green cardamom, cinnamon stick and Asafetida . Mix well and cook until the cloves and cardamom are fragrant.

  • Then add in the ground spices and mix well for a half minute. Then add in the red bell pepper and 1/4 teaspoon salt and mix well. Cook until the bell pepper is somewhat tender, 3-4 minutes.

  • Then add in the yogurt, water, remaining salt, and the Kashmiri chili powder and mix well. Bring to a good boil and fold in your tofu. Reduce the heat to low and simmer for another 5 to 10 minutes.

  • Taste and adjust flavor. Garnish with cilantro, lemon juice and serve it with rice or flatbread.

Notes

  • Soyfree: To make this without tofu, use 1 can of chickpeas or 1 1/2 cup of cooked chickpeas, or use chickpea tofu or vegan chicken or add 2 cups roasted vegetables.
  • Cornfree: use arrowroot starch or tapioca starch
  • Asafetida substitute: Use 1/2 teaspoon garlic powder or 2 cloves of garlic, finely chopped
  • Adjust the heat: Reduce the black peppercorns and Kashmiri chili powder, omit the cayenne. You can also add onion to bulk up the sauce and hence reduce the heat 
  • This will keep in the fridge for up to 3 days and like all Indian curries, it will taste even better the next day!

Nutrition

Nutrition Facts

Tofu Rogan Josh (Tofu in spicy yogurt sauce)

Amount Per Serving

Calories 148
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 447mg19%

Potassium 44mg1%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 2g2%

Protein 10g20%

Vitamin A 60IU1%

Vitamin C 4mg5%

Calcium 187mg19%

Iron 2mg11%

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

vegan rogan josh served with rice and sprinkled with cilantro
Ingredients:

  • for this recipe, I recommend firm or extra firm tofu – you can bake it or fry it
  •  before frying, the tofu is coated with a blend of Kashmiri chili powder or paprika, salt, and cornstarch
  • for the tempering, we fry whole spices ( bay leaves,  cloves, green cardamom pods, and a cinnamon stick) in oil, then add the ground spices: fennel seeds, coriander, black peppercorns, ginger, cardamom and saffron strands
  • red bell peppers are added for sweetness and color
  • the gravy gets its creaminess from non-dairy yogurt and water
  •  Kashmiri chili powder and cayenne are added in the end for that last spice kick

Tips:

  • To make this without tofu, use 1 can of chickpeas or 1 1/2 cup of cooked chickpeas, or use chickpea tofu or add roasted vegetables.
  • This will keep in the fridge for up to 3 days and like all Indian curries, it will taste even better the next day!
  • the spice powder mix I use is traditional for rogan josh, and it’s delish! However, if you want to take a shortcut you could use a shop-bought Indian spice paste instead.

ingredients needed for making vegan rogan josh

How to make Vegan Rogan Josh

tofu cubes in a white bowl with cornstarch and spices

Cube the tofu if you haven’t already and add to a bowl. You can also tear the tofu into bite size pieces with your hand for more texture.

In another small bowl, mix the Kashmiri chili powder, salt, and cornstarch and then sprinkle these all over the tofu. Toss well to coat.

tofu cubes being tossed with cornstarch spice mix in a white bowl

Heat the oil in a large skillet or medium-high heat. When the oil is hot, add the tofu to the skillet and cook until most of the edges are golden. You can also bake the tofu instead of pan fry. Bake if the tofu was torn into organic pieces.

marinated tofu cubes frying in a sauteeing pan

Spread the tofu on a parchment-lined baking sheet. Drizzle a few drops of oil or spray some oil on the tofu cubes and then bake at 400 degrees F (205 c)  for 20 minutes or until the edges are crisp.

whole Indian spices in a small glass dish on a marble countertop

To make the spice mix, add all of these ingredients in a spice grinder or blender with a grinder blade and powder them until evenly powdered.

Sometimes I add in the Kashmiri chili powder right here and powder it with the spice blend and sometimes I add it later.

ground Indian spices on a marble countertop

whole Indian spices frying in oil to make tempering

Make the sauce: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the bay leaves, cloves, green cardamom, cinnamon stick and Asafetida . Mix well and cook until the cloves and cardamom are fragrant.

whole spices and ground spices frying in oil

Then add in the ground spices and mix well for a half minute. Then add in the red bell pepper and 1/4 teaspoon salt and mix well. Cook until the bell pepper is somewhat tender, 3-4 minutes.

chopped red bell pepper being added to hot oil in a frying pan

 

chopped red bell pepper being added to fried spices in a sauteeing pan

ground spices being added to bell pepper and whole spices in a sauteeing pan

Then add in the yogurt, water, remaining salt, and the Kashmiri chili powder and mix well.

coconut yogurt being added to a sauteeing pan

sauteeing pan with vegan tofu rogan josh

Bring to a good boil and fold in your tofu. Reduce the heat to low and simmer for another 5 to 10 minutes.

tofu cubes in a creamy vegan sauce

Taste and adjust flavor. Garnish with cilantro, lemon juice and serve it with rice or flatbread.

vegan tofu rogan josh in a sauteeing pan

How to store:

Store refrigerated for upto 3 days. You can freeze this vegan tofu curry. Leave the curry to cool then transfer to a freezer-friendly container. Defrost in the fridge overnight, heat and add some non dairy milk to help the sauce get creamy

a plate with vegan tofu rogan josh served with rice

a skillet with vegan rogan josh sprinkled with cilantro


Vegan Tofu Rogan Josh (Tofu is Chili Yogurt Sauce)