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Indian-Inspired Tofu Korma

Indian-Inspired Tofu Korma is a rich and creamy plant-based dish featuring tender tofu simmered in a spiced coconut-cashew sauce inspired by traditional korma flavors.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Indian Inspired
Keyword: Creamy, Curry, Gluten-Free, High Protein, Indian
Servings: 4

Equipment

  • Mixing Bowls
  • Baking Sheets
  • Medium Pot
  • Large Pot, Dutch Oven, or Braiser Pan

Ingredients

Curry Tofu*

  • 14 oz Firm or Extra Firm Tofu
  • 2 tbsp Olive Oil
  • 1 tbsp Nutritional Yeast
  • ¼ tsp Tumeric
  • ½ tsp Curry Powder
  • ½ tsp Garlic Powder
  • ½ tsp Sea Salt
  • 1 tbsp Lime Juice About the juice of 1 lime

Lentils

  • 1 cup Dry Lentils of Choice I like to use French Lentils or Beluga Lentils
  • ½ tsp Sea Salt

Roasted Cauliflower

  • 1 Head of Cauliflower Broken into florets
  • 1½ tbsp Olive Oil
  • 1 tsp Cumin
  • 1 tsp Coriander
  • ½ tsp Turmeric
  • ¼ tsp Chili Powder
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper

Korma Sauce

  • 1 15 oz Can Full Fat Coconut Milk
  • 10 oz Silken Tofu
  • ⅓ cup Nutritional Yeast
  • 2 tbsp Lemon Juice About the juice of 1 lemon
  • ¼ tsp Sea Salt
  • ½ tsp Garlic Powder
  • ¼ tsp Turmeric
  • ¼ tsp Curry Powder
  • ¼ tsp Black Pepper

Korma

  • 2 tbsp Olive Oil
  • 1 tsp Whole Coriander Seeds If you do not have the whole seeds, can substitute ½ tsp ground coriander
  • 1 tsp Whole Cumin Seeds If you do not have the whole seeds, can substitute ½ tsp ground cumin
  • 10 Cardamon Seeds If you do not have the whole seeds, can substitute ¼ tsp ground cardamon
  • 1 Red Onion Diced
  • 1 tsp Sea Salt
  • 1½ tbsp Fresh Ginger Grated
  • 5 cloves Garlic Minced
  • 1 Serrano Pepper Optional, diced
  • 1 tsp Garam Masala
  • 1 tsp Ground Coriander
  • 1 tsp Curry Powder
  • 1 tsp Chili Powder Optional
  • 1 tsp Turmeric
  • 1 tsp Ground Cumin
  • ¼ tsp Ground Cardamom
  • ½ Cinnamon Stick
  • 5 Tomatoes Grated

Optional For Serving

  • Cilantro
  • Green Onions
  • Pickled Red Onions
  • Plain Unsweetened Yogurt

Instructions

Curry Tofu

  • Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press.
  • Preheat your oven to 425℉. Place a silicone baking mat or parchment paper on a baking sheet.
  • After your tofu is pressed, cut the tofu into small cubes and add to a mixing bowl.
  • Mix together the olive oil, nutritional yeast, turmeric, curry powder, garlic powder, salt, and lime juice. Then pour it over the tofu and gently mix to coat it. Let the tofu sit in the curry mix for 10 to 15 minutes or overnight to absorb the flavors.
  • Pour the tofu onto a baking sheet in a single layer. Place the baking sheet in the preheated oven and bake for 15 minutes. Then, remove and toss the tofu so it can cook evenly. Then return to the oven and cook for an additional 10 minutes, or until the tofu has reached your desired level of crispiness. Set aside to add to the Korma later

Lentils

  • Cook your lentils according to the instructions, but make sure to add salt to the water, and set aside to add to the Korma later.

Roasted Cauliflower

  • Break the cauliflower into florets and place into a mixing bowl.
  • Add the olive oil and spices to the bowl and mix to cover the cauliflower.
  • Pour the cauliflower onto a baking sheet and put it into a single layer. Place into the preheated oven. Bake for 15 minutes, then take out and mix the cauliflower and place it back into the oven for another 15 minutes. Take out of the oven and set aside to add to the korma later.

Korma Sauce

  • Place everything into a high-speed blender, the coconut milk, silken tofu, nutritional yeast, cumin, coriander, turmeric, salt, and pepper and blend until smooth, stopping to scrape down the sides as needed.
  • Set aside to add to the korma later.

Korma Body

  • Place the large pan, dutch oven, or braiser pan over medium heat. Place the olive oil in the pan and once hot add the whole spiced to cook for about 30 seconds to a minute to bloom.
  • Add the white onion and cook for about 4 to 5 minutes until it becomes translucent. Add ¼ tsp sea salt. Add the minced garlic and cook for another minute, then add the grated ginger and cook for another 30 seconds, until the ginger becomes fragrant.
  • Add the serrano pepper, if using, followed by the spices, garam masala, coriander, curry powder, turmeric, cardamom, chili powder, salt, pepper, and cinnamon stick. Cook for about 30 seconds to a minute, long enough for the spices to bloom.
  • Add the grated tomatoes and stir in. Then add your cooked lentils and the korma sauce. Mix to combine and let simmer together for about 5 minutes.
  • Finally, add your curry tofu and roasted cauliflower and mix in. Serve with your desired toppings over rice or with naan and enjoy!
  • Store leftovers in an airtight container in the fridge for 3 to 4 days.

Notes

*If you would like more information and background on the Curry Tofu in this recipe, check out my post on my Indian-Inspired Curry Tofu.