Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

0 (0)

Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.

It’s nourishing, flavor-packed, and comes together with simple methods and just 10 ingredients. Don’t be surprised if you lick your bowl clean! Let’s do this!

What is Korma?

Korma is a dish believed to have originated on the Indian subcontinent with roots that go as far back as the 16th century. The word korma comes from a Hindi word meaning “braise,” which refers to the classic preparation method in which meat and/or vegetables are braised with yogurt or stock. T are many different styles of korma, but common spices include coriander and cumin. 

In the United Kingdom, many curry houses serve a mildly spicy korma with a thick sauce often made from almonds, cashews, coconut, or other nuts. The following is our inspired vegan version similar to those served in the UK.

How to Make our Korma-Inspired Tofu Cauliflower Curry

Our twist on korma begins with roasting cauliflower and tofu with curry powder and salt. Not only does this ensure loads of flavor, but the texture is ideal: tender cauliflower with golden edges and firm tofu with slightly crispy edges.

Next, we make the sauce with sautéed onion, garlic, and ginger, plus curry powder, tomato paste, and salt. Blending that mixture with cashews and water creates a smooth, creamy, dairy-free sauce with bold flavor.

The final step is to add the curry roasted cauliflower and tofu and cook for just a few more minutes.

We hope you LOVE this curry! It’s:

Creamy
Rich
Comforting
Saucy
Quick & easy
& SO delicious!

It’s extra delicious and satisfying served with rice, coconut yogurt, quick pickled onions, and fresh cilantro. While a hearty meal on its own, this dish would also pair well with our Perfect Roasted Cabbage (Quick & Easy!), Easy Vegan Naan, Fluffy Gluten-Free Naan, or Coconut Curried Greens.

Love Curry? Try These Next:

• Vegan Palak Paneer with Curried Tofu

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo  on Instagram. Cheers, friends!

Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

A comforting, Korma-inspired vegan curry with tofu and cauliflower cooked in a creamy cashew sauce. A satisfying, nourishing meal with just 10 ingredients!
Minimalist Baker

Prep Time:

10 minutes minutes

Cook Time:

35 minutes minutes

Total Time:

45 minutes minutes

Servings:

4

Course:

Entrée

Cuisine:

Gluten-Free, Indian-Inspired, Vegan

Freezer Friendly:

1 month

Does it keep? 4-5 Days
Cook ModePrevent your screen from going dark

Ingredients

TOFU AND CAULIFLOWER

Ingredients

1. 1 small head cauliflower, trimmed and cut into bite-sized florets (1 small head is ~3/4 lb or 340g before trimming // can also use 1/2 of a large cauliflower)
2. 1 (14 oz.) package  extra-firm tofu, torn into 1-inch pieces
3. 2 Tbsp olive or coconut oil
4. 1 Tbsp DIY curry powder (or store-bought)
5. 1/2 tsp sea salt

“KORMA” SAUCE

Ingredients

1. 1 Tbsp olive or coconut oil
2. 1 medium onion, diced (1 onion yields ~2 cups or 220 g)
3. 4 medium cloves garlic, minced
4. 1 Tbsp minced fresh ginger
5. 1 Tbsp DIY curry powder (or store-bought)
6. 1 Tbsp tomato paste
7. 3/4 tsp sea salt
8. 2 ½ cups water (DIVIDED)
9. 1/4 cup raw cashews
10. 1 Tbsp lemon juice (optional)

FOR SERVING optional

Ingredients

1. White or brown rice (we like basmati // or cauliflower rice)
2. Coconut yogurt (or other plain/unsweetened yogurt)
3. Quick pickled onions
4. Fresh cilantro

Instructions

Cooking method

1. TOFU AND CAULIFLOWER: Preheat your oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.
2. Place the bite-sized cauliflower florets and 1-inch pieces of tofu onto the baking sheet. Drizzle with oil then sprinkle with curry powder and salt. Toss to thoroughly coat. Bake for 20-25 minutes, tossing halfway through. The cauliflower will be tender and golden brown on the outside and the tofu slightly crispy.
3. KORMA SAUCE: Meanwhile, heat the oil in a large rimmed skillet or pot over medium heat. Once hot, add the onions, garlic, and ginger. Cook over medium heat, stirring occasionally, until the onions are soft and golden, about 10 minutes. Stir in the curry powder, tomato paste, and sea salt and continue cooking for 2-3 minutes, until fragrant. Next add 1/2 cup of water (adjust amount if altering batch size) to deglaze the pan. Stir and cook for about 3 more minutes until the water has reduced slightly.
4. Place the onion and spice mixture into a high-speed blender with 2 cups of water (adjust amount if altering batch size) and the cashews. Blend on high until the mixture is smooth and creamy, about 2 minutes.
5. Pour the contents of the blender back into the pan and bring to a simmer over medium heat. Reduce heat and simmer for 10-15 minutes, or until the sauce has thickened.
6. COMBINE: Once the roasted cauliflower and tofu look crispy, add them to the sauce and reduce for about 5 minutes until the consistency is to your liking (we prefer it to be almost a cheese sauce consistency). Taste and adjust as needed, adding more salt for overall flavor or optional lemon juice for brightness.
7. We like to serve it over rice with dairy-free yogurt, pickled onions, and cilantro (all optional, but extra delicious!). Store in a sealed container in the refrigerator for up to 4-5 days or in the freezer for 1 month (or longer).

Nutrition (1 of 4 servings)

Serving: 1servingCalories: 307Carbohydrates: 17.3gProtein: 17.5gFat: 21.4gSaturated Fat: 3.4gPolyunsaturated Fat: 5.3gMonounsaturated Fat: 11.3gTrans Fat: 0gCholesterol: 0mgSodium: 620mgPotassium: 651mgFiber: 4gSugar: 5.8g<Vitamin A: 22IUVitamin C: 40mgCalcium: 432mgIron: 5.6mg