Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
307 kcal
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Course
Main Course
Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)
Description
Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired) combines roasted tofu and cauliflower florets seasoned with curry powder and salt, baked until the cauliflower is tender and golden and the tofu develops a slightly crispy texture. The accompanying korma sauce is made by sautéing onions, garlic, and ginger with curry powder and tomato paste, then blending this mixture with soaked cashew nuts and water to create a smooth, creamy base. This sauce adds depth and richness to the dish, showcasing warm spices and a subtle sweetness. The optional lemon juice brightens the overall flavor.
The dish is designed to be served alongside white rice, cauliflower rice, or brown rice, allowing the creamy sauce to meld with the grains. Additional garnishes such as coconut yogurt, quick pickled onions, or fresh cilantro can enhance freshness and texture.
Using a homemade curry powder is recommended to achieve the best flavor, but a store-bought blend can be adjusted with additional spices as desired. Nutrition information accounts for use of coconut oil and omits optional ingredients. Baking the tofu and cauliflower together ensures complementary textures and flavors in this satisfying vegan curry.
Ingredients
TOFU AND CAULIFLOWER
- 1 small head cauliflower 1 small head yields ~3-4 cups or 340 g // can also use 1/2 of a large cauliflower, trimmed and cut into bite-sized florets
- 1 (14 oz.) package tofu extra-firm, torn into 1-inch pieces
- 2 Tbsp olive oil or coconut oil
- 1 Tbsp curry powder DIY
- 1/2 tsp salt sea salt
“KORMA” SAUCE
- 1 Tbsp olive oil or coconut oil
- 1 medium onion 1 onion yields ~2 cups or 220 g, diced
- 4 medium cloves garlic minced
- 1 Tbsp ginger fresh, minced
- 1 Tbsp curry powder DIY
- 1 Tbsp tomato paste
- 3/4 tsp salt sea salt
- 1 ½ cups water (plus more for deglazing pan)
- 1/4 cup cashew nuts raw
- 1 Tbsp lemon juice (optional)
FOR SERVING optional
- white rice we like basmati // or cauliflower rice, or brown rice
- coconut yogurt (or other plain/unsweetened yogurt)
- onions quick pickled
- cilantro fresh
Instructions
- TOFU AND CAULIFLOWER: Preheat your oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.
- 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.
- 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 (120 ml) of water to deglaze the pan. Stir and cook for about 3 more minutes until the water has reduced slightly.
- Place the onion and spice mixture into a high-speed blender with 1 ½ cups (360 ml) of water (adjust amount if altering batch size) and the cashews. Blend on high until the mixture is smooth and creamy, about 2 minutes.
- 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.
- 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.
- 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).
Notes
- Use homemade curry powder for more authentic korma flavor, or enhance store-bought blends with additional spices.
- Serve with basmati or cauliflower rice to absorb the creamy sauce.
- Optional lemon juice adds a fresh, bright note to the dish.
- The tofu should be torn into 1-inch pieces before baking to get crisp edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 307 | 15% |
| Carbohydrates | 17.3g | 6% |
| Protein | 17.5g | 35% |
| Fat | 21.4g | 33% |
| Saturated Fat | 3.4g | 17% |
| Polyunsaturated Fat | 5.3g | 31% |
| Monounsaturated Fat | 11.3g | 57% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 620mg | 26% |
| Potassium | 651mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5.8g | 12% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 40mg | 44% |
| Calcium | 432mg | 43% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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