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:
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)
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
- 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)
- 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).
*Inspired by Yotam Ottolenghi’s Tofu and Cauliflower “Korma.”
*Nutrition information is a rough estimate calculated with coconut oil and without optional ingredients.