Tofu Cauliflower Korma, a piquant Indian-inspired vegan dish that’s well-balanced and bound to please meat-eaters too.
For a side dish, make this one-pot yellow lentil dal.
Tofu Cauliflower Korma Ingredients
2 Tbsp. olive oil
1 Tbsp. mild curry powder
2 tsp. garam masala
1 pinch of salt
1 cup roughly chopped carrots
1 onion, peeled and roughly cut
3 cloves garlic, roughly chopped
1 28 oz. can whole plum tomatoes or diced tomatoes
½ cup canned light coconut milk (add entire can for looser, soupier korma base, if desired)
12 oz. package extra-firm tofu, pressed, cut into ½” cubes
1 small cauliflower, cut into bite-sized florets
1 Tbsp. lemon juice
2 cups cooked brown rice
2 Tbsp. chopped fresh mint or cilantro, to serve, optional
Method of Preparation
1. In a large pot, heat oil over medium heat; add spices, salt, carrots, onion, and garlic.
2. Sauté for 8 to 10 minutes, until onions are translucent.
3. Add tomatoes and coconut milk, bring to a boil.
4. Reduce to medium heat, cover, and cook for 10 to 12 minutes, or until vegetables are very tender.
5. Use an immersion stick/blender directly in the pot (or transfer to a blender), and puree until smooth.
6. Add back to pot if necessary along with tofu, cauliflower, and lemon juice.
7. Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender for about 15 minutes.
8. Serve hot over chosen starch and a scattering of mint or cilantro if desired.
Nutrition per Serving
This tofu cauliflower korma is curated by our culinary medicine team and adapted from Yummy Beet. Find more healthy recipes here, browse our Pinterest boards for inspiration, or join us on Tuesday evenings for our Culinary Medicine virtual cooking classes.