Tofu Korma

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Serves 4close up of tofu korma

For the curry


  • 250g firm tofu
  • ½ head of cauliflower
  • 1 red onion
  • 4 garlic cloves
  • 4cm piece of ginger
  • 2 tbsp tomato puree
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 tsp garam masala
  • 40g blanched/flaked almonds
  • 2 tbsp vegetable oil (rapeseed)
  • 500g plain soya yoghurt
  • 1 tbsp lemon juice
  • 300ml water
  • 1 low salt veg stock cube
  • Fresh coriander to garnish (16g)


  1. Chop the cauliflower into small florets and finely chop the onion, garlic and ginger.
  2. Drain and use a piece of kitchen roll to gently press excess water from the tofu - be careful not to crumble the tofu. Chop the tofu into equal sized cubes.
  3. On a medium heat, using half of the oil, fry the tofu until slightly golden (approx. 5 minutes). Ensure the tofu is in a single layer and not piled up and turn the tofu onto the opposite side and fry for another 5 minutes or until golden. Remove from the pan and set aside.
  4. In the same pan, add the remaining oil and sauté the garlic, onion, tomato puree for 10 minutes.
  5. Add the cayenne pepper, garam masala, turmeric and almonds and sauté for a further 5 minutes.
  6. Place the stock cube in boiling water and dissolve, then add the yoghurt and lemon juice to the pan. Stir until all the ingredients are combined.
  7. Remove the sauce from the pan and in a blender, blend until smooth.
  8. Add the blended mixture back to the pan, add the cauliflower and simmer on a low heat until the cauliflower is tender (approx. 10 minutes).
  9.  Add the tofu and cover with sauce - ensuring it doesn’t crumble as you mix. Leave to simmer for 5 minutes and then remove from the hob.
  10. Sprinkle fresh coriander on top and serve with naan bread.

For the naan breadnaan bread in a pan


  • 520g self-raising flour
  • 2 tsp sugar
  • 2tsp baking powder
  • Pinch of salt
  • 200g plain unsweetened soya yoghurt
  • 4 tsp vegetable oil
  • 4 tbsp unsweetened fortified soya milk
  • 4 chopped garlic cloves
  • 2 tbsp melted plant-based butter
  • 2 tbsp nigella seeds
  • Fresh coriander (16g)


  1. Mix dry ingredients together in a bowl.
  2. Make a well in the middle of the bowl and add the wet ingredients.
  3. Add the soya milk until a dough is formed - be careful not to add too much milk to make it sticky.
  4. Once a dough is formed, remove from the bowl and on a lightly floured surface, knead the dough for about 5 minutes.
  5. Separate the dough into four pieces. Roll out each piece so that it can fit into your frying pan.
  6. On each piece of rolled out dough, press in the chopped garlic, nigella seeds and coriander. Roll the rolling pin over the dough so that the garlic, nigella seeds and coriander are securely pressed in.
  7.  Heat a non-stick frying pan and once heated lay the naan in. When the bread starts to bubble, turn over on the other side.
  8. Spread melted butter on the cooked naan bread.
  9. Repeat the process for all pieces of dough.
  10. Serve with the tofu korma and enjoy!


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