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–+ servings

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!
Author Minimalist Baker
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Stirring a skillet of vegan tofu cauliflower korma curry
4.37 from 36 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

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

US Customary - Metric

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

*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 (1 of 4 servings)

Serving: 1 serving Calories: 307 Carbohydrates: 17.3 g Protein: 17.5 g Fat: 21.4 g Saturated Fat: 3.4 g Polyunsaturated Fat: 5.3 g Monounsaturated Fat: 11.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 620 mg Potassium: 651 mg Fiber: 4 g Sugar: 5.8 g Vitamin A: 22 IU Vitamin C: 40 mg Calcium: 432 mg Iron: 5.6 mg