Tofu and Vegetable Korma

You know those nights where you’re craving something that feels like a big, cozy hug in a bowl? That’s exactly what this Tofu and Vegetable Korma is for. It’s my go-to when I want a meal that’s ridiculously creamy, packed with flavor, and honestly, just makes me feel good. The best part? We’re pulling it all together in about 30 minutes with mostly pantry staples. Let’s get into it.

Try my Golden Tofu and Veggie Scramble recipe.

Why You’ll Love This Recipe

Seriously, this isn’t just another curry recipe. Here’s why it’s about to become a regular in your dinner rotation:

→ Weeknight Hero: From chop to top, you’re about 30 minutes away from a seriously impressive meal. It’s faster than ordering takeout and so much more satisfying.

→ Creamy Dreamy, No Dairy: Get ready for that incredibly rich and silky sauce! We use blended cashews and coconut milk to create luxurious creaminess that’s 100% vegan and totally guilt-free.

→ Clean-Out-The-Fridge Friendly: Got a bell pepper staring at you? Half a cauliflower left? Toss it in! This recipe is a fantastic template for using up any veggies you have on hand.

→ Meal Prep MVP: This korma tastes even better the next day after the flavors have had a chance to mingle. Make a big batch on Sunday and enjoy flavor-packed lunches all week.

→ Comfort in a Bowl: It’s the cozy, aromatic, and hearty hug we all need. Perfect for curling up on the couch with a big bowl and your favorite show.

→ Kind to Your Wallet: For roughly the cost of one restaurant meal, you can feed your whole family. Eating delicious, healthy food doesn’t have to break the bank

Try my Crispy Tofu in Tomato Sauce recipe.

What You’ll Need To Make

This recipe works like a charm because of a few key players that build layers of flavor. Here’s the inside scoop:

→ Coconut Milk & Cashews: This is the dynamic duo that creates that unbelievably rich and creamy sauce without a drop of dairy. Blending them together is the magic trick for a luxurious texture that will have you going back for seconds.

→ Tofu: Our trusty protein powerhouse! It’s a blank canvas that soaks up all the amazing flavors of the korma sauce and gets a nice little crisp from a quick pan-fry with tamari.

→ Curry Powder: Don’t let its simplicity fool you! A good-quality curry powder brings that warm, cozy, and authentic spice base that makes this dish so comforting. It’s the flavor foundation.

→ Tamari Sauce: This is our secret weapon for a deep, savory “umami” kick. It adds that something-special that makes the whole dish taste complex and restaurant-worthy. (Don’t worry, regular soy sauce works great too!)

→ The Veggie Squad: Carrots, zucchini, and broccoli add color, texture, and nutrients. They make the meal feel complete and are totally flexible use what you’ve got!

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Time required: 40 mins Serves: 4

Alright, let’s get this cozy, creamy goodness going! It comes together faster than you think.

Step 1: Build That Flavor Base!

Grab your favorite pot and heat up half of the coconut oil over medium-high heat. Toss in your chopped onion and garlic and let them sizzle and get fragrant for about 5 minutes. You’ll know it’s ready when your kitchen starts to smell amazing. Now, stir in the ginger, cashews, curry powder, and a good pinch of salt. Give it all another 2 minutes to toast up this is where all the magic flavor happens!

Step 2: Get It Saucy!

Time for the secret weapon: pour in that can of coconut milk. Let it bubble away gently for about 5 minutes to bring everything together. Now, here’s the fun part! Grab your immersion blender (or carefully transfer it to a regular blender) and blitz that mixture until it’s incredibly smooth and dreamy. Set your gorgeous sauce aside for a minute.

Step 3: Veggies & Tofu Time!

While that’s happening, let’s multitask! In a separate pan, heat the rest of your coconut oil and toss in your cubed tofu. Stir-fry it until it gets a little golden on the edges. Drizzle in the tamari sauce and give it a toss this adds that yummy savory depth. Now, throw in your carrot, zucchini, and broccoli florets, along with the vegetable broth. Pop a lid on it and let it all steam and simmer for about 10 minutes, or until the veggies are just tender.

Step 4: Bring It All Together!

You’re on the home stretch! Pour that creamy sauce you made earlier right into the pot with your veggies and tofu. Stir everything together, let it simmer for another 5 minutes so the flavors can become best friends.

Step 5: Dig In!

Serve your glorious korma over a big fluffy bed of rice. Top it with a dollop of cooling yogurt, a generous sprinkle of fresh cilantro, and get ready for compliments

Glycemic Index (GI): Low (Approx. 30-40)

Glycemic Load (GL): Low (Approx. 6-8)

Easy Ingredient Swaps

Here are some easy and flexible swap ideas for your Tofu and Vegetable Korma, perfect for making the recipe your own.

Protein Swaps

• Instead of Tofu: Try chickpeas (1 can, drained and rinsed), seitan chunks, tempeh (cubed), or 1.5 cups of cooked lentils.
• Not Vegan? Diced chicken breast or shrimp work wonderfully. Just adjust the cook time to ensure they are fully cooked through before adding the sauce.

Vegetable Swaps

The veggies are completely flexible! Use about 3-4 cups total of whatever you have.

• Great Options: Cauliflower florets, bell peppers (any color), spinach or kale (add at the very end), green beans, sweet potato (diced small), peas, or mushrooms.

Nut & Oil Swaps

• For Cashews: Raw almonds or raw sunflower seeds (for a nut-free version) can be blended into the sauce.
• For Coconut Oil: Any neutral cooking oil like avocado oil, grapeseed oil, or light olive oil will work.

Sauce & Spice Swaps

• For Tamari/Soy Sauce: Coconut aminos are a great substitute for a slightly sweeter, soy-free option.
• For Curry Powder: No curry powder? Use 1 tsp garam masala + ½ tsp turmeric + ¼ tsp cumin. It’s not a perfect match but will get you in the same flavor neighborhood!

Creaminess Swaps

• For Light Coconut Milk: Full-fat coconut milk will make it even richer and creamier. For a lighter option, ½ cup of raw cashews soaked in hot water for 15 minutes and then blended with 1 cup of water can create a creamy base.

Try my Sweet Potato and Tofu Hash recipe.

Twist and Tweak Ideas

Flavor Twists 🌶️

• Spice It Up: Add 1-2 chopped fresh chilies (like serrano or Thai bird’s eye) when sautéing the onions, or a big pinch of red pepper flakes with the spices.
• Smoky Depth: Stir in ½ teaspoon of smoked paprika with the curry powder for a subtle, smoky undertone.
• Herbal Brightness: Stir a big handful of fresh chopped mint or basil in at the very end, right before serving, for a surprising and fresh pop of flavor.
• Tangy Twist: Add a squeeze of fresh lime juice or 1 teaspoon of mango powder (amchur) at the end to brighten up the rich, creamy sauce.

Texture & Topping Tweaks 🎉

• Extra Crunch: Garnish with toasted coconut flakes, crispy fried onions (the kind you put on green bean casserole), or additional chopped roasted cashews.
• Creamy Swirl: Instead of mixing the yogurt in, serve it on the side for a cool, creamy contrast, or swirl it right on top of each bowl.
• “Paneer” Style: Press and freeze your tofu beforehand. When thawed, it has a chewier, more porous texture that soaks up sauce amazingly, similar to paneer.

Hearty & Substantial Add-Ins 🥔

• Make It Heartier: Add 1 cup of diced potatoes or sweet potatoes with the vegetables and broth. They’ll need the full simmering time to become tender.
• Leafy Greens: Stir in a few large handfuls of fresh spinach or chopped kale in the last 2-3 minutes of cooking, just until wilted.

Global Fusion Twist 🌍

• Thai-Inspired: Swap the curry powder for 2 tablespoons of Thai red or yellow curry paste and add a tablespoon of brown sugar or maple syrup to the sauce for a sweet-and-savory vibe.

Try my Creamy Tofu Ricotta recipe.

Helpful Tips for Success

1| Press That Tofu! For the crispiest, most sauce-absorbing tofu, press it for 15-20 minutes first. No tofu press? Wrap the block in a clean kitchen towel and set a heavy pan or a few books on top.

2| Spice Toast is Key: Don’t rush sautéing the spices and cashews! Taking that full 2 minutes to toast them in the oil wakes up their flavors and makes the entire sauce taste deeper and more complex.

3| Blending Safety: If using a standard blender for the sauce, be careful with the hot liquid! Always remove the center cap from the lid and cover the hole with a towel instead. This allows steam to escape and prevents the blender lid from exploding off.

4| Veggie Cook Time: Cut your harder veggies (like carrots) smaller than softer ones (like zucchini) so everything finishes cooking at the same time for the perfect tender-crisp bite.

5| Sauce Too Thick? No worries! If your korma gets too thick after simmering, just thin it out with a small splash of vegetable broth or water until it reaches your perfect, creamy consistency.

6| Taste & Adjust: The single most important step! Right before serving, taste your korma and adjust the seasoning. Does it need more salt? A pinch more curry powder? A squeeze of lime? Make it yours!

7| Better the Next Day: This is one of those magical dishes where the flavors get even better as they sit. It’s a fantastic make-ahead meal for meal prep!

Try my Tofu Scramble on Avo Toast recipe.

Budget-Friendly Tips

Cooking delicious, healthy food doesn’t have to break the bank. Here’s how to make this cozy korma even kinder on your wallet:

1| Tofu is Your Budget BFF: Tofu is almost always cheaper than meat. For the best price, check out Asian grocery stores they often have fantastic deals on extra-firm tofu.

2| Buy Generic & Store-Brand: Opt for store-brand (Kroger, Simple Truth, Great Value, etc.) coconut milk, vegetable broth, and spices. The taste difference is minimal, but the savings add up!

3| Spice Jar Savings: Instead of buying a whole jar of curry powder for one recipe, see if your grocery store has a bulk spice section where you can buy just a teaspoon or two for pennies.

4| Customize Your Veggies: The recipe is a guide! Use what’s on sale, in season, or already in your fridge. Swap the zucchini for frozen peas, the broccoli for green beans, or the carrot for a bell pepper. Reduce food waste and cost at the same time!

5| Nut Alternatives: Cashews can be pricey. Raw sunflower seeds are a much more affordable option that blends up just as creamy! You could also use unsweetened creamy peanut butter (about 1.5 tbsp) as a substitute for the cashews in the sauce just blend it really well.

6| Oil Swap: If you don’t already have coconut oil, any neutral oil like vegetable or canola oil will work perfectly fine and is usually more affordable.

7| Big Batch = Big Savings: This recipe is perfect for doubling. Make a huge pot and enjoy lunches for days. Eating in is always cheaper than eating out!

Try my BBQ Tofu Tacos with Pickled Cabbage recipe.

Serving Ideas

🍚 Base Options Beyond Basic Rice

• Jasmine or Basmati Rice: The classic choice! Their fragrant, fluffy texture is perfect for soaking up all that creamy sauce.
• Quinoa or Couscous: For a protein-packed or quick-cooking alternative that’s just as satisfying.
• Warm Naan Bread: Perfect for tearing and scooping up every last bit of korma and sauce. Store-bought is great, or try whipping up your own!
• Cauliflower Rice: A fantastic low-carb option that still lets the korma shine.

🥗 Toppings & Garnishes for Extra Wow-Factor

• Fresh Herbs: A sprinkle of cilantro is classic, but mint or thinly sliced green onions add a wonderful fresh kick.
• Crunchy Bits: Top with toasted coconut flakes, extra chopped cashews, or crispy fried onions for a amazing contrast in texture.
• A Little Zing: A spoonful of mango chutney or lime pickle on the side adds a sweet, tangy, or spicy punch that cuts through the richness.
• Spice It Up: Offer red pepper flakes or sliced fresh chili for those who like a little extra heat.

🥣 How to Make It a Full Feast

• Soup Starter: Begin with a simple mulligatawny soup or a cooling cucumber mint raita.
• Side Salad: Serve with a light, crisp side salad with a lemon-tahini dressing to balance the creamy, warm curry.
• Sampler Platter: Make it a DIY Indian-inspired feast! Serve the korma alongside simple dishes like turmeric roasted chickpeas or cucumber tomato salad.

No matter how you serve it, it’s guaranteed to be delicious

Try my Chili Jam Tofu Fried Rice recipe.

Storage & Reheating Tips

🧊 Storage Tips

• Let It Cool: Allow the korma to cool to room temperature before storing (but don’t leave it out for more than 2 hours for food safety).
• Airtight is Right: Store it in an airtight container in the refrigerator.
• How Long It Lasts: It will stay fresh and delicious for 3-4 days in the fridge.
• Freezing is Easy: This curry freezes beautifully! Store it in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.

🔥 Reheating Tips

• Stovetop is Best: For the creamiest results, reheat it gently in a pot over medium-low heat on the stove. Stir it occasionally and add a splash of water or vegetable broth if the sauce has thickened up too much.
• Microwave Quick Fix: Place it in a microwave-safe bowl. Cover it with a lid or damp paper towel to keep it from splattering and to help it steam. Heat in 1-minute intervals, stirring in between, until hot throughout.
• Reheat from Frozen: You can reheat frozen korma directly in a pot over low heat. Be patient and stir frequently, adding a little liquid as it thaws and heats through.

Pro Tip: The flavors meld and deepen overnight, so your leftovers might just taste even better than the first day

Try my Crispy Coconut Tofu with Lemongrass Curry recipe.

Final Thoughts

And that’s it, friends my favorite weeknight korma that never lets me down. I hope this recipe finds a spot in your regular rotation and brings you as much comfort as it does for me. If you give it a whirl, I’d love to hear how it turned out for you. Now, go grab that bowl and enjoy every last bite. You’ve earned it.

Recipe Card