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. There 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:
- 30-Minute Potato Cauliflower Red Lentil Curry
- Vegan Palak Paneer with Curried Tofu
- Coconut Curried Golden Lentils (20 Minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)
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).
Notes
*Inspired by Yotam Ottolenghi’s Tofu and Cauliflower “Korma.”
*Nutrition information is a rough estimate calculated with coconut oil and without optional ingredients.
Tay says
I wonder if I could 1, use frozen broccoli for cauliflower and 2, substitute tbsp of cashew butter with hot water for 1/4 cup of cashews
Hi Tay, frozen cauliflower/broccoli won’t get as caramelized and probably won’t stay as firm, but it would work in a pinch (and probably bake a little faster). The cashew butter sub should work! We’d suggest tasting after blending and adding more, as needed, for richness. Let us know if you try it!
Stacy says
This is so so delish – the flavor is so good! Another MB dinner favorite in our house. I used avocado oil instead of coconut oil and added carrots and a can of chickpeas. I love how the cashews make the sauce without needing any coconut milk! Thanks for another fabulous recipe!
We’re so glad you enjoy it, Stacy! Thanks so much for the lovely review. xo
LYN says
Delish! I made the recipe exactly as it is written, along with the DIY curry powder, and over basmati rice. It’s a five ***** start do-over and now part of our favs.
We’re so glad you enjoyed it, Lyn! Thanks so much for sharing. xo
Mickey says
Hi! I’m looking forward to making this! Can I use frozen cauliflower? Would it affect the baking time? Thanks!
Hi Mickey, frozen cauliflower won’t get as caramelized and probably won’t stay as firm, but it would work in a pinch (and probably bake a little faster). Let us know if you try it!
Jen says
This was delicioius! The torn/baked tofu is so easy and has a great texture.
I used a mild Jamaican curry powder and added some extra cardamon, ground coriander and ground clove to both the sauce and the cauliflower/tofu and also threw a diced carrot into the blender with the sauce ingredients for a bit of sweetness and colour.
Really good with yoghurt, rice and mango chutney!
Yum, those pairings sound amazing! Thanks so much for sharing, Jen! xo
Nathan says
Delicious! Super flavorful with simple ingredients. I found that the sauce to cauliflower/tofu ratio was off; I would have liked to have more sauce. It may be that I used a larger cauliflower than recommended. Considering doubling the sauce recipe next time.
Thank you for sharing your experience, Nathan. We’re glad you enjoyed it overall!
Anne T says
This recipe turned out great! I forgot to get cashews so I used up leftover coconut milk to thicken the sauce and it is delicious. I had store bought curry powder but added a little more coriander and cinnamon, as well as sprinkling turmeric directly onto cauliflower. There is plenty of flavor and I will make this again!
Lovely! Thanks so much for sharing, Anne! xo
Esther says
I made this with roasted eggplant since I can’t eat cashews and threw in some nutritional yeast to get that cheesy feel. It was awesome!!! Thanks for this great recipe!
Yum! Love that creative modification, Esther. Thank you for sharing! xo
Cara White says
In the recipe you have “1 ½ cups water (plus more for deglazing pan)”
but in the instructions it says “Next add 1/2 cup (120 ml) of water to deglaze the pan”. Is this suppose to be
Next add 1 ½ cup (120 ml) of water to deglaze the pan
?
I note that in addition there is “Place the onion and spice mixture into a high-speed blender with 1 ½ cups (360 ml) of water”
Thanks
Hi Cara, sorry for any confusion! 1/2 cup water is used for deglazing the pan. Then you use 1 1/2 cups water in the blender. Hope that helps!
Ashley says
Hello. I have made so many of your recipes and love them all! I have this one on my meal schedule for tonight. Do I need to soak the cashews?
Aw, thanks Ashley! We’re so glad you enjoy our recipes! There’s no need to soak them for this recipe, but it also wouldn’t hurt. If you have a less powerful blender, it could be helpful. Excited to hear what you think of this one!
Michelle says
Excellent recipe! I made this for dinner last night and everyone loved it. I used a store-bought curry blend I like. I’m struggling to see how people could say this was not flavorful. The lemon is a must – it really took the flavor over the top. The only thing I didn’t have was cilantro, and can’t wait to try this again with that as a garnish. Thanks for another keeper, MB!!
We’re so glad you enjoyed it, Michelle! Thanks so much for the lovely review. xo
Allie says
I agree with others that this was not as flavorful as I would have liked. I am not sure if it is the water as the base for the sauce or what but the flavor was disappointing and not complex or flavorful enough for my taste. My spices were all fresh so I don’t think that was the issue.
We’re so sorry you didn’t enjoy this one, Allie!
Gracie says
I made this recipe as is with no changes. Very good! Loved the creaminess of the sauce and my husband really like it as well. My only change would to add some kind of sweetness. It has a nice mild heat and spice to it, but for my taste it needed something to round it out. Will definitely make again, but I’m thinking I’ll add either a little bit of brown sugar or maple syrup to the recipe.
Thanks so much for sharing your experience, Gracie! So glad you enjoyed it overall!
Kelly says
This looks delicious and we can’t wait to make it! Could I use Garam Masala instead of curry powder? Thank you!
Hi Kelly, we think garam masala at the same amount as the curry powder might be too strong because it contains clove and other spices that can taste bitter in excess. If you want to try it, maybe start with 1 tsp and consider adding other spices like cumin and coriander. Hope that helps!
Lindsay Heller says
Love it! I did need to add about a ¼ cup of coconut cream from the too of a coconut milk can and about a teaspoon and a half of brown sugar. Then it was dynamite!
We’re glad you enjoyed it, Lindsay! Thanks for sharing your modifications!
Brittany says
This was fantastic! I love that in it’s base form it’s still a stellar recipe. For this round however, I made some extra alterations based on some previous korma recipes I’ve seen.
I added a small cinnamon stick, 3 whole cardamon pods and a bay leaf while I was sauteing the onions. I left them in until the blending portion, which at that point, I blended only the pods. I also added about 1/2 cup of coconut yogurt to the sauce when I was blending it, then used less lemon. The final addition was some coriander powder at the end.
Absolutely loved it and I barely had any leftovers even though I ate this alone. XD
Amazing! Love your modifications, Brittany. Thanks so much for sharing! xo
Anna says
Thank you for this tip! I thought the recipe came out bland so I read the reviews and implemented your tips at the end and it is much more flavorful!
Erica says
I made this twice in one week and am looking forward to making it again and again. You *must have* a good curry powder for this to be delicious. I recommend Penzey’s. They’re the best!
This recipe is in the regular rotation now and I’m looking forward to throwing in different veggies next time.
Aw, yay! We’re so glad you’re enjoying it, Erica. Thank you for the lovely review! xo
Diane McCallum says
This recipe is so good! I have always liked veggie Korma and this recipe is the best vegan version I have ever eaten. The tofu and cauliflower complet the dish!
Whoop! We’re so glad you enjoy the recipe, Diane. Thank you for sharing! xo
Lindsay says
This was amazing! Even my picky 8 year old loved it! She asked for it again tonight and I just made it 2 nights ago. After reading mixed reviews, I have to say that there is absolutely no way this dish is bland. It has to be the curry powder they are using because it was anything but! I will cut the ginger down a bit tonight as my kiddo found it a bit spicy and will also cut down the curry powder as my toddler found it to be a bit strong in flavour but that might be because I added a bit extra out of fear haha wonderful recipe! I added peas and topped with chopped banana, cucumber, cilantro and lemon and it was so delicious. Oh! And I only used cauliflower as we didn’t have any tofu so I just added extra and it was perfect! Thank you for the ever so delicious recipe that will now be a staple for our family!
We’re so glad it was a hit in your household, Lindsay! Thank you for the lovely review and for sharing your modifications! xo
Emily says
Excellent recipe!!! Modified slightly to accommodate FODMAP – green beans instead of cauliflower, scallions instead of onion, and just a bit of garlic powder instead of fresh garlic. Despite being low on curry powder, it still turned out great! Definitely will be a staple in my recipe repertoire.
We’re so glad you enjoyed it, Emily! Thank you for sharing! xo
Ruby P says
Easy to make, ready in no time- prime comfort food for a chilly fall day.
We’re so glad you enjoyed it, Ruby! Thank you for sharing! xo
Monica says
This was great! I substituted potatoes for cauliflower.
We’re so glad you enjoyed it, Monica! Potatoes sound amazing with this. Thank you for sharing! xo
Monica says
A new favorite! I might add some peas next time for a splash of color. I’m also going to try this with a mix of tofu and tempeh instead of tofu by itself.
Amazing! Thank you for sharing, Monica! xo
Megan says
We were excited to try this as we love Indian food but haven’t made korma before and found that it was extremely bland, almost entirely flavorless. In the future I would use whole spices like cumin seeds, bay leaves, and cardamom.
Hi Megan, we’re so sorry you didn’t enjoy it! There seem to be a few readers who have mentioned this, while others have loved it so we’re trying to figure out what might be causing the difference. Would you mind sharing what brand of curry powder you were using? Is it possible it’s old?
Katrina says
This was delicious! I’ll definitely be making it again.
I also liked how simple the prep was – I was able to do most of the cleanup as I went along!
We’re so glad you enjoyed it, Katrina! Thank you for sharing! xo
Joann says
I’m allergic to the nuts. How do I make it creamy without them?
Hmm, another reader mentioned using some silken tofu, but the flavor will change.
Rachel Sweet says
Loved this! My 6 and 3 year old boys both enjoyed it too! Made with naan and basmati. Perfect!
Amazing! We’re so glad it was a hit with the whole family. Thank you for sharing, Rachel! xo
Tiina Kurvi says
I love this recipe! I strive to cook without oil. The tofu and cauliflower roasted perfectly tossed with the curry powder. The sauce was rich and flavorful with the cashews and spices without the oil. This is a keeper for me. Thank you!
YAY! We’re so glad you enjoyed it, Tiina! Thank you for sharing! xoxo
Katie says
I thought this was really good and easy to make. I added a few more veggies that I needed to use up; kale, turnip greens, red pepper and mushrooms. Had to add a bit of broth as I simmered the liquid down too much but it was really good. Would definitely make it again!
We’re so glad to hear it, Katie! Thank you for sharing! xo
Nicole says
This was delicious! I had a rather large head of cauliflower, and there was still plenty of sauce. I also used about half a can of tomato paste (instead of 1 T) cause I had it, but otherwise followed the recipe. Served with rice and naan. Definitely would make again.
Amazing! We’re so glad you enjoyed it, Nicole. Thank you for sharing! xo
Melissa says
This was a very big disappointment. I do not recommend, I agree with the other 1 star review. As a long time supporter of your recipes I have found myself passing over them due to how poorly they have been turning out. I have older recipes of yours that are amazing, but I’m finding it hard to use my grocery budget to try your recent recipes. I’m sorry for the negative review, but I imagine its important to know when your community of supporters are feeling a certain way.
We do appreciate this honest feedback, Melissa. We’re so sorry our recipes haven’t been working as well for you lately. Would you mind sharing which recent ones have not worked well? It’s very important to us that our recipes are a success for as many readers as possible and we’d love to troubleshoot, if possible!
Jessica says
I’m eating this right now and had to comment. This is so good. I did do some changes, chicken thighs for tofu, ghee for oil, and added green peas. But the base is amazing. I usually add some sort of coconut milk to my curries so this is a really fun, lighter mix up. 15/10 will make again!!!
Whoop! We’re so glad you love it, Jessica! Thank you so much for sharing! xo
Jim G says
To my Great surprise this dish has little flavor. How could that be? Your recipes are always excellent. All of these spices! I used 2 month old Whole Foods curry, fresh ginger and garlic. Because it tasted bland, before I added in the tofu and cauliflower, I added another 1 Tbs curry.
I don’t understand it. Perhaps leftovers will be better tomorrow
Thank you for this info, Jim! And sorry to hear this one wasn’t a winner! We have it on our list to troubleshoot and see if we can figure out why some people aren’t having a good result with this one.
Jim G says
I subsequently added peas and cracked black pepper. I think both helped
Hi Jim, we looked at the ingredients in that curry powder and it looks like it’s made with just turmeric, mustard, and paprika. That would be pretty boring! If you’re up for giving it another try, we’d suggest using our DIY curry powder or adding some of the spices from it. We retested and couldn’t replicate the issue, but we did think of some other troubleshooting tips: try increasing the salt if it’s tasting bland or cook it down longer so the sauce is thicker and more concentrated in flavor. Hope that helps!
Aryn says
I was *highly disappointed* with the results. I consciously maintain a flexitarian diet – I’m very open to a variety of ingredients, seasonings & spices, esp tofu for protein. But the desired result (frankly, any flavor) was non-existent. Extremely blase, bland. I would not recommend this, keep searching for alternative recipes, don’t waste time with this one.
We’re so sorry you didn’t enjoy it! We’re really surprised it wasn’t flavorful. There should be a lot of flavor coming from the onion, garlic, ginger, curry powder, and salt. Did you make any modifications? Would you mind sharing what brand of curry powder you were using? Is it possible it was old (spices become less fragrant after ~6-12 months)?
Birgit says
Amazing! One of my new favorites. Great way to use tofu and get your proteins in. So yummy. Can’t wait to try this out paneer for a twist.
Whoop! We’re so glad you enjoyed it, Birgit. Thank you for sharing! xo
Sophie says
I’m wondering how well this would work with mushrooms instead of cauliflower? Maybe cut them in half and roast them in the same way as the cauliflower as written? Any thoughts much appreciated :)
Hi Sophie, hmm, great question! We’re torn! We think cremini and button mushrooms might have too much moisture, but shiitakes could work. Let us know if you try it out!
Ashley Winter says
I was given a massive head of cauliflower on the weekend, and so felt really pressure to use it up and suddenly this recipe appeared in my inbox, which was such a perfect timing!
I didn’t end up having any tofu (forgot to order on my grocery list!) so after a micro freak out, I ended up substituting lentils instead. I also didn’t have any cashews, but had a massive bag of walnuts, so I substitute that instead and the results was absolutely perfect. Will defo make again!
Amazing! We’re so glad it worked out, Ashley. Thank you for sharing! xo
Tami Rossignol says
Thank you! I will give that a try! I love a colorful dish!
Tami Rossignol says
I wonder if a green vegetable could be added like broccoli of brussel sprouts or ???? And if the flavor of the dish be ruined by them?
Hi Tami, we’d say cauliflower is best, but broccoli might work if you roast it like the cauliflower!
Trish McMurray says
Hi,
Should the cashews be soaked prior adding to the blender?
LOVE your recipes, thanks very much!
We’re so glad you enjoy our recipes, Trish! No need to soak them for this recipe, but it also wouldn’t hurt. If you have a less powerful blender, it could be helpful!
Arianna says
This sounds delicious! I have cashew butter on hand – could I substitute that for the cashews? If so, would I still add the same amount of water to the blender?
Hi Arianna, that should work! We’d say start with less water because you can always add more depending on the texture. And maybe 2-3 Tbsp cashew butter? Let us know if you try it!
Laura B. says
Looks yummy! Can the sauce be made ahead of time and stored in the fridge? I like to prep dinner things in advance as much as I can for busy weeknights :)
Thanks!
Yes, that should work great!
GP says
Hello. This looks wonderful but my daughter is allergic to cashews. Is there a substitute? Would nutritional yeast work? Thanks! Love your recipes!
Hi GP, we’d suggest using coconut milk and less water in place of the cashews. We wouldn’t recommend nutritional yeast in this one. Hope you love it!
Fran says
Any recommendations for substituting cashews?
Hi Fran, yes! You could use coconut milk and less water.
Ashley Winter says
Could you substitute walnuts?
Hi Ashley, We wouldn’t recommend walnuts in this one. The flavor would be bitter.
Kathleen says
So I have not actually made this recipe, however I have a question. I have a child that tries to stick to a vegan diet as much as possible. When she comes here I want to have recipes to use. I am practicing but the instructions raise a question. Before cutting the tofu into stripes, do you drain the tofu? Do you squeeze out the extra liquids? Thank you
Hi Kathleen, yes, drain out the liquid! No need to squeeze it out.