Prepare to embark on a culinary adventure that will transform your perception of plant-based cooking! This Vegan Tofu Korma is not just another recipe – it's a symphony of flavors that combines the creamy richness of coconut milk, the aromatic warmth of korma paste, and the tender, golden cubes of tofu that will have even meat-lovers begging for seconds. Whether you're a seasoned vegan chef or a curious foodie looking to expand your cooking repertoire, this dish promises to be a game-changer in your kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 block of firm tofu, cubed
- 1 cup coconut milk
- 1 tablespoon korma paste
- 2 cups spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Drain the firm tofu and press it gently between paper towels to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and starts to soften.
- Add the minced garlic and ginger to the skillet. Sauté for an additional 1-2 minutes, stirring frequently to prevent burning, until fragrant.
- Next, add the cubed tofu to the skillet. Cook for about 5-7 minutes, turning occasionally, until the tofu is lightly golden on all sides.
- Stir in the korma paste, ensuring that the tofu is well-coated. Cook for another 2-3 minutes to allow the spices to become aromatic.
- Pour in the coconut milk, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
- Add the spinach to the skillet. Stir well and let it wilt into the sauce, which should take about 2-3 minutes.
- Season the korma with salt to taste. Allow it to simmer for an additional 5-10 minutes, letting the flavors meld together and the sauce thicken slightly.
- Once the korma is ready, remove it from the heat. Serve hot with rice or naan, garnished with fresh cilantro if desired.
Tips
- Tofu Preparation is Key: Always press your tofu thoroughly to remove excess moisture. This helps achieve that perfect golden, crispy exterior when cooking.
- Spice it Up: Don't be afraid to adjust the korma paste to your taste. If you like it spicier, add a pinch of red chili flakes or extra spice.
- Coconut Milk Matters: Use full-fat coconut milk for a richer, creamier sauce that clings beautifully to the tofu.
- Fresh is Best: If possible, use fresh spinach just before adding to the dish to maintain its vibrant color and nutrients.
- Patience with Simmering: Allow the korma to simmer slowly, which helps the flavors meld together and creates a more complex taste profile.
- Garnish Wisely: A sprinkle of fresh cilantro or a handful of toasted nuts can elevate the dish from good to absolutely spectacular.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 15g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
