Quick Tofu Cauliflower Korma Recipe

Name: Quick Tofu Cauliflower Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice Mix; 2 tsp garam masala; 1 tsp ground cumin; 1/2 tsp ground black pepper; 1/2 tsp ground cardamom; 1/2 tsp smoked paprika; 1/4 tsp chili flakes; Korma; 1 tbsp coconut oil or olive oil; 2 large field tomatoes, roughly cut (about 4 cups); 1 cup roughly chopped carrots; 1 onion, peeled and roughly cut; 3 cloves garlic, minced; 1/3 cup unsweetened dried coconut flakes; 1/2 cup water; 2 tsp sea salt, plus more to taste; 1, 350g pkg extra firm tofu, cut into 1/2-inch cubes (see notes for soy-free variation); 1/2 head cauliflower, cut into bite-sized florets (about 2 cups); 1 tsp whole pink peppercorns; 1 tbsp lemon juice; Chopped fresh mint, to serve (optional); Hot, cooked brown rice or quinoa, to serve (optional)

Servings: persons

Spice Mix
2 tsp garam masala
1 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp ground cardamom
1/2 tsp smoked paprika
1/4 tsp chili flakes
Korma
1 tbsp coconut oil or olive oil
2 large field tomatoes, roughly cut (about 4 cups)
1 cup roughly chopped carrots
1 onion, peeled and roughly cut
3 cloves garlic, minced
1/3 cup unsweetened dried coconut flakes
1/2 cup water
2 tsp sea salt, plus more to taste
1, 350g pkg extra firm tofu, cut into 1/2-inch cubes (see notes for soy-free variation)
1/2 head cauliflower, cut into bite-sized florets (about 2 cups)
1 tsp whole pink peppercorns
1 tbsp lemon juice
Chopped fresh mint, to serve (optional)
Hot, cooked brown rice or quinoa, to serve (optional)

1
In a small bowl, stir together all spices. Set aside.
2
In a large pot, heat oil over medium heat, add spice mix, tomatoes, carrots, onion, garlic, and coconut. Saute for 10 minutes. Add water; bring to a boil, reduce to medium, cover, and cook for 20 minutes, until vegetables are very tender. Transfer to a blender or food processor (or use an immersion/stick blender); puree until smooth. Add back to pot along with tofu, cauliflower, pink peppercorns, and lemon juice. Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender (about 15 minutes). Season to taste with additional salt, if required (it needs a surprisingly large amount).
3
Serve hot with brown rice, basmati rice, or quinoa, and a scattering of min

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Spice Mix, 2 tsp garam masala, 1 tsp ground cumin, 1/2 tsp ground black pepper, and more.

Yes, Quick Tofu Cauliflower Korma falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Tofu Cauliflower Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions