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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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 307 kcal
Course:
Main Course
Cuisine:
Indian , Vegan
Ingredients
TOFU AND CAULIFLOWER
- 1 small head cauliflower, trimmed and cut into bite-sized florets (1 small head yields ~3-4 cups or 340 g // can also use 1/2 of a large cauliflower)
- 1 (14 oz.) package extra-firm tofu, torn into 1-inch pieces
- 2 Tbsp olive or coconut oil
- 1 Tbsp DIY curry powder*
- 1/2 tsp sea salt
“KORMA” SAUCE
- 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 fresh ginger
- 1 Tbsp DIY curry powder*
- 1 Tbsp tomato paste
- 3/4 tsp sea salt
- 1 ½ cups water (plus more for deglazing pan)
- 1/4 cup raw cashews
- 1 Tbsp lemon juice (optional)
FOR SERVING optional
- White or brown rice (we like basmati // or cauliflower rice)
- coconut yogurt (or other plain/unsweetened yogurt)
- quick pickled onions
- fresh cilantro
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).
Cup of Yum
Notes
- *We highly recommend using our DIY Curry Powder in this recipe for best flavor! If using a store-bought blend, you may want to add some of the spices from our curry powder recipe to add more flavor.*Inspired by Yotam Ottolenghi’s Tofu and Cauliflower “Korma.”*Nutrition information is a rough estimate calculated with coconut oil and without optional ingredients.
Nutrition Information
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
Monounsaturated Fat
11.3g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
620mg
(26%)
Potassium
651mg
(19%)
Fiber
4g
(16%)
Sugar
5.8g
(12%)
Vitamin A
22IU
(0%)
Vitamin C
40mg
(44%)
Calcium
432mg
(43%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 307
% 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.