Vegan Tofu and Vegetable Korma
The tofu and vegetables are sautéed to perfection and then simmered in the creamy korma sauce, allowing all the flavors to meld together. Serve this vegan tofu and vegetable korma over rice, with naan bread, or your favorite grain for a wholesome and satisfying meal. Garnish with fresh cilantro leaves and toasted almonds for added flavor and texture, and offer lemon wedges on the side for a touch of acidity.
INGREDIENTS
For the Tofu and Vegetables:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 cups mixed vegetables (e.g., carrots, peas, bell peppers, and cauliflower), chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
For the Korma Sauce:
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
- 1/2 cup tomato puree or crushed tomatoes
- 1/4 cup unsweetened almond milk or other non-dairy milk
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- Salt to taste
For Garnish:
- Fresh cilantro leaves, chopped
- Sliced almonds, toasted (optional)
- Lemon wedges (optional)
INSTRUCTIONS
Prepare the Tofu:
- Press the tofu to remove excess water. You can use a tofu press or wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 30 minutes. Then, cut the tofu into cubes.
Make the Korma Sauce:
In a blender, combine the soaked and drained cashews, coconut milk, tomato puree, almond milk, tomato paste, garam masala, ground coriander, ground cumin, ground turmeric, paprika, cayenne pepper, and salt.
Blend until you have a smooth and creamy sauce. If needed, add a bit more almond milk to achieve the desired consistency.
Sauté the Tofu and Vegetables:
In a large skillet or deep pan, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add the chopped mixed vegetables to the skillet and sauté for 5-7 minutes until they start to soften.
Add the tofu cubes to the skillet and cook for an additional 3-4 minutes until they are lightly browned.
Simmer the Korma:
Pour the korma sauce over the tofu and vegetables in the skillet. Stir to combine.
Reduce the heat to low, cover the skillet, and let the korma simmer for about 10-15 minutes, or until the vegetables are tender and the flavors meld.
Serve the Vegan Tofu and Vegetable Korma:
Garnish with fresh cilantro leaves and toasted sliced almonds if desired.
Serve hot with rice, naan bread, or your favorite grain.
Offer lemon wedges on the side for a touch of acidity.
TIPS
- Adjust the level of spiciness by adding more or less cayenne pepper.
- Feel free to use a variety of vegetables based on your preferences and what’s in season.
- Customize the korma sauce by adjusting the spices to suit your taste.
- If you have extra korma sauce, it can be stored in the refrigerator for a few days and used in other dishes.
- Store any leftover tofu and vegetable korma in an airtight container in the refrigerator for up to three days.
NUTRITION VALUE
- Calories: 350-400 (approximate values)
- Carbohydrates: 20-25g
- Protein: 12-15g
- Fat: 25-30g
- Fiber: 4-5g
