This mild and creamy vegan tofu korma curry is full of flavour and the perfect way to save some money on take out! Plus it tastes so much better when it’s fresh and homemade!
For added flavour and texture it’s topped with some toasted cashews and lots of fresh coriander!
Serve it with rice, alongside other curries. onion bhajis and naan!
How to make vegan tofu korma:
The key to any good korma is a flavourful korma paste. This is made up of red onion, garlic, ginger, tomato paste, cumin seeds, coriander seeds, garam masala, turmeric, ground cumin, ground cardamom, cinnamon and chilli.
First the cumin seeds and coriander seeds get toasted in a dry frying pan until fragrant and golden brown and then these are whizzed up with the remaining ingredients in a blender. It will be a gorgeous orange/red colour and smell amazing.
Once the paste is made it then gets cooked with cashew cream and coconut milk. Typically korma paste is cooked with dairy yoghurt and cream but you don’t need them to make a deliciously creamy sauce!
To make the cashew cream blend cashews and water in a high speed blender until creamy.
If you don’t have a high speed blender you’ll need to soak the cashews in hot water for half an hour so they soften.
Tofu is a great ingredient in dishes like curry as it takes on flavour really well. You want to use a firm or extra firm tofu for this recipe, you don’t want it falling apart.
If you can’t find any, make sure you get as much water out of it as you can before cooking.
To make the tofu look more like chicken I like to break it up with my hands instead of cutting it. Fry it in some vegetable or coconut oil until slightly crispy and turning golden. Place aside whilst you prepare the korma sauce.
In the same frying pan, place the korma paste along with coconut milk, cashew cream and vegetable stock.
Bring to a gentle simmer and leave it for about 10 minutes until its thickened and is nice and creamy.
Whilst the sauce is simmering, toast the cashews in a dry frying pan until turning brown. Be careful not to burn them, toss them frequently until browned.
Add the tofu back into the sauce to warm through. Add the juice of half a lemon, taste the sauce and season with salt and pepper.
Top with the toasted cashews and some chopped fresh coriander and it’s ready to serve! I love serving this vegan tofu korma curry with rice, onion bhajis and garlic naan.
For more curry recipes you may enjoy these!
Roasted Aubergine and Chickpea Curry
Butternut Squash and Red Lentil Curry
Sweet Potato and Coconut Curry Soup
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Creamy Tofu Korma Curry
Better than takeout vegan tofu korma curry. This fresh homemade vegan curry is flavourful, creamy and dairy free! Topped with toasted cashews.
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 red onion
- 4 garlic cloves
- 1/2 inch ginger
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- Pinch of hot chilli powder
- 2 tbsp tomato puree
- 1 tbsp oil
- 500g extra firm tofu
- 1 tin (400ml) coconut milk
- 1/2 cup cashews
- 1/2 cup water
- 75ml vegetable stock
- 1/2 lemon
- 1/2 cup cashews
- Fresh coriander
- In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder and blend until fine.
- Add them along with the remaining paste ingredients to a blender and whizz until a paste forms. If it's getting stuck in the blades add a splash of water to loosen.
- In a large frying pan heat a tbsp of oil and add the tofu. Break up into chunks using your hands (for a more meaty look) or cut into 1 inch pieces. Fry for 5-10 minutes until starting to crisp and turn golden. Transfer to a bowl and set aside for later.
- In the same pan, add the curry paste along with the coconut milk and vegetable stock on a low heat.
- Place the cashews and water in a high speed blender until creamy. If you don't have a high speed blender you will need to soak them in hot water for 20-30 minutes to soften them.
- Add to the pan with the curry sauce and bring to a gentle simmer for about 15 minutes.
- Meanwhile in a fry frying pan on medium heat add the cashews and toast until turning brown. Stir frequently so they don't burn.
- When the korma sauce has thickened and is nice and creamy add the tofu in until warmed through. Add juice of half a lemon, stir and then taste. Season with salt and pepper.
- Top with the toasted cashed and fresh coriander and serve!
Serve with rice, a side of vegetables and naan! Vegetables can also be added to the sauce or substituted for tofu.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 316mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 21g
31 Tofu Recipes - Simple Vegan Blog
Wednesday 25th of January 2023
[…] 4. Cupful of Kale: Creamy Tofu Korma […]
Friday 13th of January 2023
I love love love korma! Can’t wait to try this. I’m going to hit my local coop for spices. Trader Joe’s has Super Firm Tofu. To get your tofu even more dense, place the tofu, still in the package, in the freezer. About an hour or a day before you use it, remove to thaw (counter or fridge). Remove from package, and press out the water. You’ll notice the difference in texture.
Sunday 15th of January 2023
Hi Lee, I hope you enjoy it when you do make it! Yes you're right, it does transform the texture of the tofu! Tamsin xo
Sunday 27th of November 2022
Absolutely delicious!! Easy to follow instructions and fantastic end result. Big hit with non vegan family members. Thankyou for a great recipe 💛
Wednesday 12th of January 2022
Can the coconut milk be excluded and just use cashew cream? Or is there a non-dairy substitute that doesn’t have the strong coconut flavour? Thx!
Wednesday 12th of January 2022
Hey, cashew cream should work fine it just might be a little thinner, you could also add some unsweetened vegan yoghurt! Thanks, Tamsin xo
Friday 20th of August 2021
It would be better if onion is roasted. Also, instead of water to add coconut milk, or yogurt. Then it would have more stronger taste. Now for me, i felt raw onions and it was lighter. That would be avoided. And, Nutmeg, somewhere 1/4 teaspoon would be very good. All tough not bad. One more thing, at the end half to one teaspoon of sugar for consistency and some flour (1 table spoon). If it is too tick add hot water.