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Home > Recipes > Tofu korma

Tofu korma

Image of cooked tofu korma recipe in a white bowl with fork, cloth napkin and lime wedges on the side for serving
(0)
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 6
Vegetarian
,
Gluten free
,
Dairy free
,
Nut free
Image of cooked tofu korma recipe in a white bowl with fork, cloth napkin and lime wedges on the side for serving
  • 3.5 serves of vegetables per 
  • serving
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Ingredients

1 tbsp olive oil
2 tbsp Korma curry paste*
2 tsp garam marsala
1 cup chopped carrots
1 onion, chopped
3 cloves garlic, crushed
½ cup unsweetened shredded coconut
1 400g can no-added-salt crushed tomatoes
2 cups reduced-salt vegetable stock*
1 small cauliflower, cut into bite sized pieces.
350g firm tofu, cut into 2cm cubes
1 lemon, juiced
1 cup green beans, cut into 2cm lengths
1 handful fresh mint or coriander (optional)
2 cups cooked brown rice (for serving)

* Gluten free if using gluten-free korma paste and stock

Savvy swaps

You can swap:

Food processor
Potato masher
Fresh cauliflower
Frozen cauliflower
Fresh beans
Frozen beans
Fresh lemon juice
2 tbsp of bottled lemon juice

Tips

  • Tofu is a good source of protein. Protein is important for our cells to grow and repair.
  • Tofu provides iron. Iron helps reduce tiredness and fatigue.
  • The tomatoes provide Vitamin C. Vitamin C helps you absorb iron in the tofu.

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to help reduce food waste.
  • The whole cauliflower including the stems can be used.
  • Leftovers can be frozen in an airtight container.

  • Tofu provides a low cost, easy to prepare source of protein.
  • Making stock using boiling water and stock powder is cheaper than using pre-made liquid stock.
  • Bottled lemon juice can be used to save time and money.

Method

Step 1
Heat olive oil in a large pot over medium heat. Sauté the spices, carrots, onion, garlic and coconut for 10 minutes.

Step 2
Add the tomatoes and chicken stock and bring to the boil. Reduce the heat to medium, cover and cook for 15 minutes.

Step 3
Blend in a food processor until smooth.

Step 4
Add the puree back to the pot along with the cauliflower, tofu and lemon juice. Bring to the boil, reduce to medium, cover and cook for 13 minutes.

Step 5
Add the green beans and cook for a further 2 minutes.

Serving suggestion: serve with brown rice sprinkled with mint or coriander.

Tips

  • Tofu is a good source of protein. Protein is important for our cells to grow and repair.
  • Tofu provides iron. Iron helps reduce tiredness and fatigue.
  • The tomatoes provide Vitamin C. Vitamin C helps you absorb iron in the tofu.

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to help reduce food waste.
  • The whole cauliflower including the stems can be used.
  • Leftovers can be frozen in an airtight container.

  • Tofu provides a low cost, easy to prepare source of protein.
  • Making stock using boiling water and stock powder is cheaper than using pre-made liquid stock.
  • Bottled lemon juice can be used to save time and money.

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