Tofu Korma
Looking for the perfect blend of something sweet and savory, a milder curry in terms of spice but one that is still packed full of flavor? This protein-rich vegan tofu korma recipe is a fantastic alternative to your regular korma and super easy to make!
Servings 4 servings
Calories 431kcal
Equipment
- TofuBud (pressing tofu in 15 minutes)
- Non-stick frying pan (10.5 inch / 26 cm)
- Wok
Ingredients
- 10 oz Firm tofu
- 13.5 oz Full-fat coconut cream (canned)
- 1 Tbsp Coconut oil
- 1 Onion (medium)
- 3 clove Garlic
- 2 Tbsp Tomato paste
- 1 tsp Garam masala
- 1 tsp Turmeric
- 1 Bay leaves
- ½ tsp Ground cumin seeds
- ½ tsp Salt
- ¼ tsp Cloves ground
- ¼ tsp Ground coriander seeds
- ¼ tsp Cinnamon
- ¼ tsp Cardamom ground
Instructions
Preparing the ingredients
- Use a firm tofu and press it. Cut it into 1/2-inch cubes.
- Peel and chop the onion and garlic.
Making tofu korma
- Preheat the frying pan or wok to medium heat and add the coconut oil. Add chopped onions and saute them for 3-4 minutes.
- Add chopped garlic and cook for 2 minutes.
- Add all spices (cardamom, cinnamon, coriander, cloves, bay leaf, turmeric, garam masala, cumin). Stir well and cook for 2 minutes.
- Add tomato paste and stir well.
- Add full-fat coconut cream. Stir well. Bring it to a boil.
- Add tofu cubes. Cover with a lid and cook on medium heat for 10 minutes.
Video
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