Mughlai Tofu

A plant-based take on a rich, comforting classic

Taylor Swift’s new album has been everywhere lately, with songs playing across social media. I’m a little late to the trend, but when I came across an old article where she mentioned a few of her favorite dinner party recipes—including a Mughlai Chicken from Nigella Lawson—I wanted to try a lighter, vegan version. It did not disappoint.

This isn’t a quick weeknight dinner, but it’s not fussy either. The flavors are warm and layered, and it feeds a crowd. Leftovers hold up beautifully.

I served it over rice alongside this charred cabbage with mustard seeds.

Want to see how I made it? You can watch it here.

Yield: 6-8

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Mughlai Tofu

Ingredients

• Two (16-ounce) packages super firm tofu, torn into bite-sized chunks
• 1 teaspoon garlic granules
• 2 teaspoons salt, divided
• 2 tablespoons olive oil, divided
• 2 tablespoons cornstarch
• 1-inch piece fresh ginger, finely minced
• 4 garlic cloves, finely minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ to 1 teaspoon red chili powder or red pepper flakes (adjust to taste)
• 4 tablespoons almond meal
• ½ cup water
• 5 cardamom pods, lightly crushed
• 1 cinnamon stick, broken in half
• 1 bay leaf
• 4 whole cloves
• 2 medium onions, finely chopped
• 1 cup plain plant-based yogurt (I used Kite Hill plain Greek-style)
• 1 cup vegetable broth
• ½ cup unsweetened soy milk
• ½ cup golden raisins
• 1 teaspoon garam masala
• ¾ cup flaked almonds, toasted
• ½ cup chopped fresh cilantro

Instructions

1. Place torn tofu pieces in a bowl. Sprinkle with garlic granules and 1 teaspoon of salt. Toss to combine. Add 1 tablespoon of olive oil and toss again. Sprinkle in the cornstarch and gently toss until coated. Arrange the tofu in a single layer on a parchment-lined baking sheet and bake at 400°F (200°C) for 20 to 25 minutes, until golden and slightly crisp around the edges.
2. In a small bowl, mix together the minced ginger, garlic, cumin, coriander, turmeric, chili powder, almond meal, and water until a loose paste forms. Set aside.
3. Heat the remaining 1 tablespoon of oil in a large, heavy-bottomed pan over medium heat. Add the cardamom pods, cinnamon stick, bay leaf, and cloves. Cook for about 30 seconds, just until fragrant.
4. Stir in the chopped onions and cook, stirring frequently, until soft and golden—about 8 to 10 minutes.
5. Add the spice paste and cook for 1 to 2 minutes, stirring often, until the mixture darkens slightly in color. Slowly stir in the yogurt, followed by the vegetable broth, soy milk, and golden raisins. Bring to a gentle simmer. Stir in the remaining salt and garam masala.
6. Add the roasted tofu to the pan. Simmer uncovered for 5 to 10 minutes to allow the flavors to meld.
7. Top with toasted almonds and chopped cilantro. Serve warm with rice or naan.