Vegan Mushroom Masala With Silken Tofu Cream

Mushroom Masala with a creamy silken tofu base – made with oven-grilled Masala Mushrooms cooked in savory creamy silken tofu and tomato sauce

Mushroom Masala is an all-time favorite and the best crowd-pleaser at a dinner party. Anyone who loves mushrooms will love mushrooms in a creamy sauce made with tomatoes, onions, aromatics, and spices. This recipe makes the creamy sauce 10x creamier with the addition of silken tofu sauce as a base along with the tomato-onion sauce. You can savor this dish with rice, roti, onion naan, or other Indian bread varieties.

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Mushroom Masala With Silken Tofu Cream follows the traditional gravy recipe but instead of cream, I have used blended Silken Tofu as it has a smooth texture and neutral flavor. It can mimic the creaminess of dairy without the saturated fat, making it a healthier alternative. Additionally, silken tofu is rich in protein and can work well in both sweet and savory dishes, offering versatility in cooking. The key to this delicious dish is making the creamy tomato and silken tofu gravy base , marinade and grilled mushrooms .

Tomato Onion Gravy

Indian gravies typically consist of a blend of ingredients that contribute to the rich and flavorful base. To help you understand the concept of a gravy, the following ingredients are typically the must haves in the sauce/gravy:

Onions: Often sautéed or caramelized to provide sweetness and depth.
Tomatoes: Either fresh or in the form of puree, adds acidity and thickness.
Ginger and Garlic: Enhances the overall flavor and aroma.
Spices: Spices like cumin, coriander, turmeric, garam masala, and more are used to create the distinct tastes
Chilies: Green chilies for heat or red chili powder for color and spiciness
Cashews or Cream: To add richness and creaminess to the gravy (In this recipe we are using silken tofu to bring in the creamy texture)
Soy Yogurt: Make sure to let it sit in a cheesecloth to draw out extra moisture, making it thick. This yogurt adds a tangy flavor and helps tenderize protein or vegetables. (There are a variety of plant-based yogurts that you can use)

With a simple gravy base like this, you can variate protein and vegetables to create different dishes like – Vegan Chicken Curry , Lentil Tofu Masala , or Vegan Mattar Paneer with Tofu .

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Marinade for the Oven-Grilled Mushrooms

Chop or shred the mushrooms uniformly.
In a bowl, combine 400g mushrooms, 8 tbsp thick plant-based yogurt, 1/4 tsp turmeric, 1 tsp Garam Masala, 1 tsp Kashmiri red chili powder, 1 tsp chaat masala, 3 tsp ginger-garlic paste, 1 tsp ajwain, 1 tsp lemon juice, and salt.
Coat the mushrooms well and marinate for at least 30 minutes or refrigerate overnight for enhanced flavor.
Before grilling, add 2 tbsp oil to the marinated mushrooms for extra flavor.
Grill or Bake: Grill with 1 tbsp oil on a cast-iron or bake until golden-brown for a perfect finish.

Fire-Grilled/Oven-Grilled Mushrooms

Grilling mushrooms before adding them to a masala base can enhance the overall flavor and texture of the dish. This step helps evaporate moisture from the mushrooms, intensifying their natural umami taste. It also imparts a smoky and slightly caramelized flavor, adding depth to the curry. Additionally, the grilling process can give the mushrooms a firmer texture, preventing them from becoming overly soft when cooked in the masala base.

Ingredients and Substitutes

For Marination:

Mushrooms (Preferred: Oyster Mushrooms, button mushrooms)
Thick yogurt or hung yogurt (plant-based)
Ground turmeric
Garam Masala
Kashmiri red chili powder (or Deghi mirch, or any red chili powder)
Chaat masala powder
Ginger Garlic Paste (or garlic cloves and ginger, crushed/minced)
Ajwain or carom seeds
Lemon juice
Oil for coating
Oil for grilling on cast iron or to grease the pan if baking in the oven
Salt to taste

Substitutes for Marination: For Kashmiri red chili powder: Substitute with any other ground red chili powder.

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For Mushroom Masala Sauce:

Neutral oil
Medium onions, finely chopped
Ginger garlic paste (or garlic cloves and ginger, crushed/minced)
Red tomatoes, pureed (Substitute with tomato puree)
Ground turmeric
Kashmiri red chili powder (or any other ground red chili powder)
Ground cumin
Ground coriander seeds
Garam Masala

Substitutes for Mushroom Masala Sauce: For tomato puree: Use canned tomato puree if fresh tomatoes are unavailable.

High Protein “Cream”:

Silken tofu
Water

Garnish:

Kasuri methi/dried fenugreek leaves
Cilantro leaves, chopped for garnish

Method: How to make Mushroom Masala With Silken Tofu Cream

Marinade and Grill Mushrooms:

Chop the mushrooms in your preferred style.

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Combine all marination ingredients in a large mixing bowl.
Mushrooms, hung yogurt (plant-based), ground turmeric, Garam Masala, Kashmiri red chili powder, chaat masala powder, Ginger Garlic Paste, ajwain or carom seeds, lemon juice and oil.

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Add mushrooms to the bowl, coating them with the yogurt marinade. Allow them to marinate for 30 minutes.

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Heat oil in a cast-iron skillet. Roast the marinated mushrooms on medium to medium-high heat, pressing them down with a spatula or heavy pan. Flip when one side is well-charred and repeat for the other side.
Alternatively, bake in the oven at 200°C for 45 minutes (monitor to prevent burning).

Silken Tofu Cream:

Blend silken tofu and water until you achieve a smooth, cream-like mixture. Set aside.

Tomato Gravy:

Heat oil in a large pan. Add onions and cook for 3 to 4 minutes until translucent. Add little bit of salt for seasoning.

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Add aromatics: green chili, ginger-garlic paste or minced ginger and garlic. Sauté for 30 seconds.

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Introduce ground spices: turmeric, red chili powder, ground cumin, ground coriander seeds.

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Add tomato puree and garam masala. Cook on medium-low heat for a few minutes until tomatoes are cooked.

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Add the charred mushrooms, mix well, and incorporate the “silken tofu cream.”

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Turn off the heat, stir in dried fenugreek leaves (Kasuri methi), and garnish with chopped coriander/cilantro.

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Check out my other Curry recipes from the blog:

Vegan Chicken Curry
Best Chana Masala
Creamy Lentil Tofu Masala
Mushroom Masala – Restaurant Style
Easy Chana Masala – Chickpea
Vegan Malai Kofta
Vegan Palak Paneer (Tofu)

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Mushroom Masala With Silken Tofu Cream

Ingredients1x2x3x

For Marination

400 g Mushroom Prefered: Oyster Mushrooms
8 tbsp Soy yogurt plant-based greek yogurt or hung yogurt
¼ tsp Ground Turmeric
1 tsp Garam Masala
1 tsp Red Chili Powder Kashmiri red chili powder or Deghi mirch or any red chili powder
1 tsp Chaat masala sub with Kala namak
3 tsp Ginger + Garlic Paste or 4 garlic cloves and 1 inch ginger – crushed/minced
1 teaspoon Carom seeds Ajwain
1 teaspoon Lemon juice
2 tablespoons oil for coating
1 tablespoon Oil for grilling on cast iron or to to grease the pan if baking in the oven
salt to taste

For the Mushroom Masala sauce:

2 tbsp Neutral oil
2 Onions medium, finely chopped
1 tbsp ginger garlic paste or 4 garlic cloves and ½ inch ginger – crushed/minced
2 Red tomatoes (Pureed) sub with 1 cup canned tomato puree
1 tsp Turmeric ground
½ to 1 tbsp Red Chili Powder Kashmiri red chili powder or any other ground red chili powder
1 tsp Cumin Ground
1 tsp Coriander seeds Ground
1 tsp Garam Masala Powder

High protein “cream”:

½-¾ block Silken tofu 300 g
3-4 tablespoon water

Garnish:

1 tbsp Kasuri methi Dried fenugreek leaves (optional)
Few cilantro leaves chopped

Instructions

Marinade and Grill Mushrooms:

Chop the mushrooms in your preferred style. I like to tear the oyster mushrooms apart and slice the cremini mushrooms in quarters; any smaller than that, I like to leave them whole.
Combine all marination ingredients in a large mixing bowl, excluding oil for grilling/baking.
Add mushrooms to the bowl, coating them with the yogurt marinade. Allow them to marinate for 30 minutes.
Heat oil in a cast-iron skillet. Roast the marinated mushrooms on medium to medium-high heat, pressing them down with a spatula or heavy pan.
Flip when one side is well-charred and repeat for the other side.
Alternatively, bake in the oven at 200°C for 45 minutes (monitor to prevent burning).

Silken Tofu Cream:

Blend silken tofu and water until you achieve a smooth, cream-like mixture. Set aside.

For the Mushroom Masala sauce with Silken Tofu

Heat oil in a large pan. Add onions and cook for 3 to 4 minutes until translucent.
Add aromatics: green chili, ginger-garlic paste or minced ginger and garlic. Sauté for 30 seconds.
Introduce ground spices: turmeric, red chili powder, ground cumin, ground coriander seeds.
Add tomato puree and garam masala. Cook on medium-low heat for a few minutes until tomatoes are cooked.
Add the charred mushrooms, mix well, and incorporate the “silken tofu cream.”
Turn off the heat, stir in dried fenugreek leaves (Kasuri methi), and garnish with chopped coriander/cilantro.

Nutrition

Enjoy a delicious, warm bowl of Spicy Vegan Ramen, with toppings like bak choy, oyster mushrooms, garlic, ginger, and a spicy touch of Sriracha.

This bowl is filled with delicious flavors like oyster mushrooms, garlic, ginger, and a spicy touch of Sriracha. It’s great for cold nights or when you want something comforting and spicy. Plus, it’s super easy to make and takes less than 30 minutes. And we all know how much we are obsessed with quick and easy recipes. Just follow the instructions in this recipe, adjust the spiciness and voila, you’ve got yourself a simple and easy Vegan Ramen recipe.

This recipe stands out for its simplicity and the freedom to personalize it with various toppings, creating a dish that suits your preferences. It is quite an easy recipe to follow through on days when you don’t want to use up too much of your energy but want to eat delicious healthy meals. Along with adding a generous topping of green veggies and aromatics, enhancing the vegetable broth base with garlic, scallions, oyster mushrooms, tomato paste, soy sauce, and a generous amount of Sriracha results in an incredibly flavorful. THe broth or soup base is super savory and provides a perfect infusion for the noodles.

Spicy Vegan Ramen: The comfort food we all need

I made this one-pot ramen because I needed a quick and easy dinner that would provide both comfort and satisfaction. Ramen is the best comfort food, with its warm and flavorful broth, chewy noodles, and array of delicious toppings. When the weather is colder, nothing warms the soul quite like a bowl of steaming ramen. The combination of noodles, broth, and toppings in ramen creates a truly fulfilling meal. One of the reasons I love making ramen is its customizability. This versatility allows me to create a bowl of ramen with whatever is available in my fridge or kitchen.

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For those who like some extra heat

For Mild Spice:

Red chili flakes: Sprinkle these on for controlled spiciness.

For Extra Heat:

Sriracha or hot sauce: Start with a small amount and adjust to your preference.
Kimchi: This adds both heat and tanginess.
Spicy miso paste: Provides heat and a rich umami flavor.

For an Instant Kick and Fiery Heat:

Freshly sliced or chopped chili peppers: Adds a fresh, spicy bite.
Hot sesame oil: Use cautiously due to its potency.
Cayenne pepper: A pinch will turn up the heat significantly.

Tasty Topping Ideas for this Vegan Ramen

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If you want to switch things up in your ramen bowl, experiment with the toppings. Think of your vegan ramen as a fun cooking experiment, trying out new combos and discovering flavors. When adding toppings to ramen, you can consider incorporating a variety of elements to create a balanced and flavorful bowl. Follow the below categories and divide toppings into one portion of each:

Vegetables: Grilled or sautéed vegetables like

Thinly sliced carrots
Bell Peppers (sliced)
Sliced or spiralized zucchini
Snow peas or snap peas
Baby bok choy
Thinly sliced jalapeño
Shredded cabbage
Pickled vegetables
Mushrooms (any available mushroom)
Asparagus
Broccoli
Radish
Onion (sliced and fried)
Kale
Garlic (sliced and fried)

Protein: Include good protein sources such as

Tofu: Cubed, pan-fried, or baked tofu
Tempeh: Sliced or crumbled tempeh
Edamame: Cooked and shelled
Seitan
Lentils or lentil tofu: Cooked lentils, or lentil tofu (roasted or baked)
Chickpeas: Roasted chickpeas or chickpea tempeh
Textured Vegetable Protein (TVP): Rehydrated TVP
Black Beans or Kidney Beans: Cooked beans

Herbs and Greens : Chopped fresh herbs like

Cilantro
Green Onions (Scallions)
Basil
Parsley
Spinach
Mint
Chives
Arugula

Seeds and Nuts: Y ou can consider adding the following to your ramen for a delightful crunch and nutty flavor:

Toasted Sesame Seeds
Crushed Peanuts
Cashews
Almonds
Pumpkin Seeds
Sunflower Seeds
Chia Seeds
Flaxseeds
Pine Nuts
Walnuts
Pecans
Hazelnuts
Macadamia Nuts
Pistachios
Brazil Nuts

Seasoning, Flavors and Oils:

Soy Sauce
Tamari (gluten-free soy sauce alternative)
Miso Paste
Hoisin Sauce
Mirin
Rice Vinegar
Sichuan Peppercorns
Lemongrass
Dried Seaweed (kelp or nori)

Oils:

Toasted sesame oil
Chili Oil: Combine red pepper flakes, garlic slices, pepper and red chili powder with hot oil and let it steep for an aromatic homemade chili oil with a spicy kick

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Ingredients and Substitutes for this Vegan Ramen

The ingredients for the ramen include

2 tablespoons neutral oil
3/4-1 cup shredded oyster mushrooms (0.5 oz)
3-4 cloves garlic, minced
1 inch ginger, minced
2-3 scallions, thinly sliced (white and green parts separated)
4-5 cups low-salt vegetable broth
2 tablespoons tomato paste
3 tablespoons Sriracha or 1 tablespoon gochujang (adjust to taste)
2-3 tablespoons low-sodium soy sauce
200g (7 oz.) uncooked ramen noodles
1 bok choy, sliced in half

Substitutes:

These ingredients are essential for creating a flavorful and delicious ramen dish. However, if some ingredients are not available, there are a few alternatives you can consider.

Garlic and Ginger: Garlic and ginger paste or powdered forms if fresh ones are unavailable. Fresh options provide a stronger flavor.
Scallions: Thinly sliced onions or chives for a similar mild onion flavor if scallions are not on hand.
Vegetable Broth: if you don’t have homemade vegetable broth, opt for store-bought options or dissolve vegetable bouillon cubes/powder in hot water. Alternatively, infuse water with herbs, spices, or tea to create a makeshift broth.
Tomato Paste: If you don’t have tomato paste, you can substitute with canned tomato sauce, canned diced tomatoes, or fresh tomatoes blended. Alternatively, use ketchup as a makeshift replacement, bearing in mind it may alter the flavor profile slightly., though this may change the ramen’s flavor profile.
Spicy Element: Use any hot sauce, chili flakes, or paprika if Sriracha or gochujang is not available for a milder option.
Noodles: Substitute ramen noodles with udon or soba noodles, adjusting the cooking time accordingly.

How to make Spicy Vegan Ramen?

Spicy Vegan Ramen Method:

Prep the aromatics before hand for faster time. Mince garlic, ginger, and chop.

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Add the minced ginger and garlic and chopped scallions in 1-2 tablespoons of oil until fragrant (about 1 minute).

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Add tomato paste, cook for a minute. Meanwhile shred the oyester mushrooms into tiny long pieces.

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Add shredded oyster mushrooms, stir in Sriracha and soy sauce; cook for 30 seconds.

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Pour in vegetable broth and bring to a boil. Reduce heat, add ramen noodles and bok choy.

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Simmer covered for 7 minutes or per noodle package instructions. Prepare chosen toppings while simmering. After cooking, taste and adjust seasoning. Add more Sriracha or soy sauce according to preferences. Adjust broth consistency if desired.

Drizzle chili oil on top, garnish with favorite toppings. Enjoy your comforting bowl of Spicy Vegan Ramen!

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Notes and tips

Notes and Tips for Perfect Ramen:

Noodle Cooking Tip: For a clearer broth, cook noodles separately and add them when serving to prevent mushiness and maintain broth clarity.
Noodle Variety: Experiment with different noodles like udon, soba, or spaghetti for a unique twist on traditional ramen.
Fresh Herb Garnish: Garnish with freshly chopped green onions or cilantro for a burst of freshness and added flavor.
Storage Tip:

For optimal ramen storage, separate the broth and noodles to maintain texture. Refrigerate leftover ramen in airtight containers; broth stays fresh for up to 3 days, while noodles may soften over time.
For extended storage, freeze cooled broth in freezer-safe containers, leaving space for expansion, and freeze slightly undercooked noodles in a single layer before transferring to a freezer bag.
When reheating, thaw frozen broth in the refrigerator, then reheat on the stovetop, adjusting seasoning as needed.
For frozen noodles, boil or steam briefly to maintain their original texture. Add fresh toppings just before serving to preserve their freshness and flavor.
Don’t forget to label containers with dates for easy tracking of freshness.

Check out my other noodle recipes:

Gojuchang Tofu Noodles
Chili Garlic Noodles
Vietnamese Noodle Salad