Prepare to embark on a culinary journey that transforms humble ingredients into a restaurant-worthy vegan masterpiece! This Creamy Vegan Tofu Cauliflower Korma is not just a recipe—it's a flavor explosion that will make you forget all your preconceived notions about plant-based cooking. Imagine golden, crispy tofu cubes nestled in a luxuriously smooth coconut milk sauce, dancing with perfectly tender cauliflower and a symphony of aromatic spices that will transport your taste buds straight to the vibrant streets of India.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 head cauliflower, cut into florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes to remove excess moisture. Then cut the tofu into 1-inch cubes.
- Prepare the cauliflower by washing and cutting it into uniform bite-sized florets, ensuring they are roughly the same size for even cooking.
- Heat a large non-stick skillet or wok over medium-high heat and add a small amount of oil. Gently pan-fry the tofu cubes until they are golden brown and crispy on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and grated ginger to the onions, cooking for an additional 1-2 minutes until fragrant.
- Sprinkle curry powder and turmeric over the onion mixture, stirring to coat and release the spices' aromatics.
- Add cauliflower florets to the pan and stir to combine with the spiced onion mixture, cooking for 5 minutes.
- Pour in the coconut milk, stirring to create a smooth, creamy sauce. Reduce heat to medium-low and simmer for 10-12 minutes until cauliflower is tender but not mushy.
- Gently fold in the crispy tofu cubes, allowing them to warm through and absorb the sauce.
- Season with salt to taste, adjusting spices as needed.
- Remove from heat and garnish with freshly chopped cilantro.
- Serve hot with steamed basmati rice or naan bread for a complete meal.
Tips
- Press your tofu thoroughly to ensure maximum crispiness and better sauce absorption
- Use fresh, high-quality spices for the most intense flavor profile
- Cut cauliflower florets uniformly to guarantee even cooking
- Don't rush the sautéing process—allow onions, garlic, and ginger to caramelize slowly for deeper flavor
- Choose full-fat coconut milk for the creamiest, most luxurious sauce
- Taste and adjust seasoning gradually, remembering you can always add more but can't take away
- Let the curry rest for 5-10 minutes after cooking to allow flavors to meld together
- For extra protein, consider adding roasted cashews or almonds as a garnish
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 18g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 0mg
