Gourmet Meal

Rebecca Thompson

Dedicated woman chef with a passion for creating unforgettable main dishes. Innovative and skilled in crafting diverse flavors that leave a lasting impression.

Creamy Vegan Tofu Cauliflower Curry

Name: Creamy Vegan Tofu Cauliflower Curry
Total time: 60 min
Yield: 4
Cuisine: Mundial
Ingredients: 1 small head cauliflower; 1 package (14 oz.) extra-firm tofu; 3 Tbsp olive oil; 2 Tbsp DIY curry powder; 1 1/4 tsp sea salt; 1 medium onion; 4 medium cloves garlic; 1 Tbsp fresh ginger; 1 Tbsp tomato paste; 1 3/4 cups water; 1/4 cup raw cashews; 1 Tbsp (optional) lemon juice; as per need rice; as per taste Coconut yogurt; as per taste Quick pickled onions; as per taste Fresh cilantro

Creamy Vegan Tofish Cauliflower Curry also known as 'Korma' originally from the Indian subcontinent with roots that trace back to the 16th century. Perfect to serve on occasions like small social gatherings, intimate dinner parties or for a simple and wholesome family meal. The brilliance of this dish lies in its simplicity and flavorfulness, all thanks to the traditional Korma spices like coriander and cumin. Not to forget, the Curry's main component includes cauliflower and tofu gently cooked in a creamy, cashew sauce giving it a distinctive creamy texture and rich taste.

This dish is a classic example of a vegan comfort meal, there's nothing more joyous and satisfying than settling on the couch with a bowlful of curry and your favorite show on the play. Plus, it's an excellent source of plant-based proteins due to the inclusion of tofu. So, it's not just a bowl of curry, but a bowl of health and contentment.

Calories
310
Time
60
Portions
4
Score
4.00

Ingredients

Main components

Cauliflower 1 small head
Extra-firm Tofu 1 package (14 oz.)

For seasoning

Olive Oil 3 Tbsp
Diy Curry Powder 2 Tbsp
Sea Salt 1 1/4 tsp

'Korma' sauce

Onion 1 medium
Garlic 4 medium cloves
Fresh Ginger 1 Tbsp
Tomato Paste 1 Tbsp
Water 1 3/4 cups
Raw Cashews 1/4 cup
Lemon Juice 1 Tbsp (optional)

For serving (optional)

Rice as per need
Coconut Yogurt as per taste
Quick Pickled Onions as per taste
Fresh Cilantro as per taste

Preparation

Preparing Tofu and Cauliflower

Preheat your oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.
Place the bite-sized cauliflower florets and 1-inch pieces of tofu onto the baking sheet. Drizzle with oil then sprinkle with curry powder and salt. Toss to thoroughly coat. Bake for 20-25 minutes, tossing halfway through.

Preparing 'Korma' Sauce

Heat the oil in a large rimmed skillet or pot over medium heat. Once hot, add the onions, garlic, and ginger. Cook over medium heat, stirring occasionally, until the onions are soft and golden, about 10 minutes.
Stir in the curry powder, tomato paste, and sea salt and continue cooking for 2-3 minutes. Next add 1/2 cup of water to deglaze the pan. Stir and cook for about 3 more minutes. After that, place the onion and spice mixture into a high-speed blender with raw cashews and the remaining water. Blend until the mixture is smooth and creamy.

Final Steps

Pour the contents of the blender back into the pan and bring to a simmer over medium heat. Reduce heat and simmer until the sauce has thickened.
Add the roasted cauliflower and tofu to the sauce, simmer for about 5 minutes until consistency is to your liking. Adjust seasoning with salt and optional lemon juice.

Suggestions

Serving suggestion

This curry is even better when served over rice with a dollop of dairy-free yogurt, some quick pickled onions, and a sprinkle of fresh cilantro. This elevates the taste and makes the dish more wholesome.

Make it homemade

For an even better flavor profile, consider making your own DIY Curry Powder. It provides a unique touch to every dish, including this vegan korma.

Storing

This curry can be stored in the refrigerator for up to 4-5 days or in the freezer for 1 month. So, you can make a big batch of it and enjoy for days to come.

Frequent Questions

Can I use other vegetables in this curry?

Yes, you can add other vegetables to this curry. However, the original recipe will have the best flavor with cauliflower and tofu. If you wish to add other vegetables, consider options like bell peppers, peas, or carrots.

Can I substitute the tofu?

Absolutely! If you're not a fan of tofu, chickpeas make a great substitute and will still give this curry a protein boost.

Can I make this curry ahead of time?

Yes, you can make this curry ahead of time. The flavors will deepen and improve after a day in the fridge. Make sure you store it properly and reheat gently before serving.

Can I use a store-bought curry powder?

Yes, you can use a store-bought curry powder, but the flavor may vary from the homemade DIY curry powder suggested in this recipe. If you do use a store-bought blend, you may want to experiment and add some additional spices to make it closer to the flavor profile of the homemade blend.

Is this dish spicy?

The spiciness of this dish can be adjusted according to personal preference. The amount of curry powder used can be increased or decreased, and hot peppers can be added for extra spice.