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A vegan delight, this Tofu Korma features pan-seared tofu simmered in a luxuriously creamy and aromatic gravy. Made from a blend of cashews, coconut milk, and fragrant North Indian spices, this mildly spiced curry is a perfect centerpiece for a comforting meal, best enjoyed with warm naan or fluffy basmati rice.
For 4 servings
Prepare Tofu and Cashews
Pan-Fry the Tofu
Create the Korma Paste
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A vegan delight, this Tofu Korma features pan-seared tofu simmered in a luxuriously creamy and aromatic gravy. Made from a blend of cashews, coconut milk, and fragrant North Indian spices, this mildly spiced curry is a perfect centerpiece for a comforting meal, best enjoyed with warm naan or fluffy basmati rice.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 438.08 calories per serving with 14.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Simmer and Finish the Korma
Add a mix of steamed or sautéed vegetables like carrots, peas, green beans, and cauliflower along with the tofu during the final simmering stage.
For an extra decadent korma, replace some of the water with more coconut milk or stir in 2 tablespoons of vegan cream at the end of cooking.
Substitute the cashews with an equal amount of soaked sunflower seeds or melon seeds (magaz). The texture will be slightly different but still deliciously creamy.
Increase the number of green chilies or add 1/4 to 1/2 teaspoon of red chili powder along with the other ground spices for an extra kick.
Tofu is an excellent source of complete protein, containing all nine essential amino acids. It's crucial for muscle repair, immune function, and overall body maintenance.
The cashews and coconut milk provide monounsaturated and medium-chain fatty acids, which can help improve cholesterol levels and support cardiovascular health when consumed as part of a balanced diet.
This dish is a good source of minerals like manganese, copper, and magnesium from tofu and cashews, which are vital for bone health, energy production, and antioxidant defense.
Spices like turmeric (containing curcumin), ginger, and cinnamon are known for their potent anti-inflammatory properties, which can help combat chronic inflammation in the body.
One serving (approximately 320g) of this Tofu Korma contains around 450-500 calories, depending on the specific ingredients used, especially the amount of oil and the fat content of the coconut milk.
Yes, Tofu Korma can be a healthy dish. It's rich in plant-based protein from tofu and healthy monounsaturated fats from cashews. It's also dairy-free and can be made with minimal oil. To make it healthier, use less oil and serve it with whole grains like brown rice or whole wheat roti.
Absolutely. For a nut-free version, replace the cashews with an equal amount of soaked sunflower seeds or melon seeds (magaz). Blend them into a smooth paste as you would with cashews.
Yes, this recipe is naturally gluten-free. Just ensure that your spices, especially garam masala, are certified gluten-free and do not contain any additives like asafoetida (hing) that might be mixed with wheat flour.
Store any leftover Tofu Korma in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.