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Creamy Vegan Tofu Cauliflower Curry (Korma-Impressed)

Does it get extra comforting than plopping on the sofa with a bowl of curry and your favourite TV present? Welcome to your plans for tonight. This comforting vegan curry options roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.

It’s nourishing, flavor-packed, and comes along with easy strategies and simply 10 elements. Don’t be shocked in the event you lick your bowl clear! Let’s do that!

Lemon, tomato paste, curry powder, onion, oil, cauliflower, water, cashews, ginger, garlic, and tofu

What’s Korma?

Korma is a dish believed to have originated on the Indian subcontinent with roots that go way back to the sixteenth century. The phrase korma comes from a Hindi phrase which means “braise,” which refers back to the basic preparation methodology by which meat and/or greens are braised with yogurt or inventory. There are numerous totally different kinds of korma, however frequent spices embrace coriander and cumin. 

In the UK, many curry homes serve a mildly spicy korma with a thick sauce typically produced from almonds, cashews, coconut, or different nuts. The next is our impressed vegan model just like these served within the UK.

How one can Make our Korma-Impressed Tofu Cauliflower Curry

Our twist on korma begins with roasting cauliflower and tofu with curry powder and salt. Not solely does this guarantee a great deal of taste, however the texture is good: tender cauliflower with golden edges and agency tofu with barely crispy edges.

Sprinkling cubed tofu and cauliflower florets with curry powder

Subsequent, we make the sauce with sautéed onion, garlic, and ginger, plus curry powder, tomato paste, and salt. Mixing that combination with cashews and water creates a easy, creamy, dairy-free sauce with daring taste.

Curry roasted cauliflower and tofu in a rich curried cashew sauce

The ultimate step is so as to add the curry roasted cauliflower and tofu and cook dinner for just some extra minutes.

Fresh cilantro sprigs in a pan of vegan korma-inspired curry

We hope you LOVE this curry! It’s:

Fast & straightforward
& SO scrumptious!

It’s additional scrumptious and satisfying served with rice, coconut yogurt, quick pickled onions, and recent cilantro. Whereas a hearty meal by itself, this dish would additionally pair nicely with our Perfect Roasted Cabbage (Quick & Easy!), Easy Vegan Naan, Fluffy Gluten-Free Naan, or Coconut Curried Greens.

Love Curry? Strive These Subsequent:

In the event you do this recipe, tell us! Depart a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Bowl of vegan tofu cauliflower korma curry with naan, rice, lemon, cilantro, coconut yogurt, and pickled onions

Prep Time 10 minutes

Cook dinner Time 35 minutes

Whole Time 45 minutes

Servings 4

Course Entrée

Delicacies Gluten-Free, Indian-Impressed, Vegan

Freezer Pleasant 1 month

Does it preserve? 4-5 Days

Forestall your display screen from going darkish


  • 1 small head cauliflower, trimmed and lower into bite-sized florets (1 small head is ~3/4 lb or 340g earlier than trimming // can even use 1/2 of a big cauliflower)
  • 1 (14 oz.) bundle extra-firm tofu, torn into 1-inch items
  • 2 Tbsp olive or coconut oil
  • 1 Tbsp DIY curry powder (or store-bought)
  • 1/2 tsp sea salt


  • 1 Tbsp olive or coconut oil
  • 1 medium onion, diced (1 onion yields ~2 cups or 220 g)
  • 4 medium cloves garlic, minced
  • 1 Tbsp minced recent ginger
  • 1 Tbsp DIY curry powder (or store-bought)
  • 1 Tbsp tomato paste
  • 3/4 tsp sea salt
  • 2 ½ cups water (DIVIDED)
  • 1/4 cup uncooked cashews
  • 1 Tbsp lemon juice (optionally available)
  • TOFU AND CAULIFLOWER: Preheat your oven to 425 levels F (218 C) and line a baking sheet with parchment paper.

  • Place the bite-sized cauliflower florets and 1-inch items of tofu onto the baking sheet. Drizzle with oil then sprinkle with curry powder and salt. Toss to completely coat. Bake for 20-25 minutes, tossing midway by. The cauliflower will likely be tender and golden brown on the skin and the tofu barely crispy.

  • KORMA SAUCE: In the meantime, warmth the oil in a big rimmed skillet or pot over medium warmth. As soon as scorching, add the onions, garlic, and ginger. Cook dinner over medium warmth, stirring sometimes, till the onions are mushy and golden, about 10 minutes. Stir within the curry powder, tomato paste, and sea salt and proceed cooking for 2-3 minutes, till aromatic. Subsequent add 1/2 cup of water (alter quantity if altering batch dimension) to deglaze the pan. Stir and cook dinner for about 3 extra minutes till the water has lowered barely.

  • Place the onion and spice combination right into a high-speed blender with 2 cups of water (alter quantity if altering batch dimension) and the cashews. Mix on excessive till the combination is easy and creamy, about 2 minutes.
  • Pour the contents of the blender again into the pan and convey to a simmer over medium warmth. Scale back warmth and simmer for 10-Quarter-hour, or till the sauce has thickened.

  • COMBINE: As soon as the roasted cauliflower and tofu look crispy, add them to the sauce and cut back for about 5 minutes till the consistency is to your liking (we favor it to be virtually a cheese sauce consistency). Style and alter as wanted, including extra salt for general taste or optionally available lemon juice for brightness.

  • We prefer to serve it over rice with dairy-free yogurt, pickled onions, and cilantro (all optionally available, however additional scrumptious!). Retailer in a sealed container within the fridge for as much as 4-5 days or within the freezer for 1 month (or longer).

*Impressed by Yotam Ottolenghi’s Tofu and Cauliflower “Korma.”
*Diet info is a tough estimate calculated with coconut oil and with out optionally available elements.

Serving: 1 serving Energy: 307 Carbohydrates: 17.3 g Protein: 17.5 g Fats: 21.4 g Saturated Fats: 3.4 g Polyunsaturated Fats: 5.3 g Monounsaturated Fats: 11.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 620 mg Potassium: 651 mg Fiber: 4 g Sugar: 5.8 g Vitamin A: 22 IU Vitamin C: 40 mg Calcium: 432 mg Iron: 5.6 mg

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