Curries, Vegan, Vegan Main Dishes

Tofu and Mushroom Molee

Molee is a light, fresh curry sauce, from the Keralan region of India,  consisting of a delicately flavoured coconut sauce.

It’s quick and simple, shouldn’t be cooked for too long, and is open to all sorts of variations.  I’ve used tofu and mushroom here, but I think it would be fantastic with all sorts of vegetables, such as finely sliced carrots, peas, baby broad beans or a traditional Indian vegetable such as okra.

Hope you enjoy 🙂



Serves 3-4


  • 4 tbs. coconut oil
  • 1 large onion
  • 125gms. mushrooms e.g. chestnut mushrooms
  • 150gms. good firm tofu (I used a smoked tofu but plain is just fine)
  • 400ml. coconut milk
  • 2 bay leaves
  • 1 tsp. mustard seeds
  • 4cm. stick of fresh ginger
  • 3 large garlic cloves
  • 2-3 green chillies (not too hot)
  • 8 green cardamom pods
  • 0.5 tsp. black peppercorns
  • 4 cloves
  • 1 tsp. turmeric powder
  • 1 tsp. salt
  • juice of half a lemon
  • 3 or 4 large fresh ripe tomatoes


  • Peel onion.  Cut into quarters.  Then finely slice.
  • Slice mushrooms approx: 3 ml. thick.
  • Slice tofu into strips approx: 1cm. x 1cm. x 3 cm.
  • Peel and finely grate ginger.
  • Peel and crush garlic cloves.
  • Cut tomatoes in half, and then slice into segments approx. 3 ml. thick.
  • Remove and discard seeds from green chillies and then finely slice.
  • Bruise cardamom pods and remove seeds.
  • Grind cardamom seeds, cloves and black peppercorns together.
  • In a wide pan, on a medium high heat: add 2 tbs. coconut oil.
  • When hot, sauté sliced mushrooms for 2 mins. on each side.
  • During the last minute of cooking, add tofu and combine.
  • Remove from heat and set aside.
  • On a medium-high heat, place a deep-sided casserole (with a lid) and add 2 tbs. coconut oil.
  • When the oil is hot, add bay leaves and mustard seeds.  Allow to sizzle for 30 secs.
  • Add sliced onion.  Sauté for 2-3 mins.
  • Add green chillies, crushed garlic and grated ginger.  Sauté for 1 min.
  • Add spices: ground cardamom/cloves/black pepper, turmeric, and salt.  Sauté for 30 secs.
  • Add mushrooms and tofu.  Stir to combine.
  • Add coconut milk and lemon juice.  Stir to combine. Bring to a gentle simmer.  Avoid boiling.
  • Cover, and reduce heat to minimum.  I used a heat diffuser.
  • Simmer very gently for 6-7 mins.
  • Remove the lid, and place the tomato segments over the sauce.
  • Replace the lid, and simmer gently for a further 3-4 mins.

Serve immediately: it’s delicious with rice……










5 thoughts on “Tofu and Mushroom Molee”

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