Creamy Vegan Tofu Korma

This creamy vegan tofu korma is rich in flavor (using 7+ different kinds of spices!) and has a delightfully thick, smooth texture to satisfy your comfort food cravings at any time of year (but especially the colder months!).


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Creamy Vegan Tofu Korma

Creamy Vegan Tofu Korma

  • Author: Tamsin | Cupful of Kale
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x



Korma Paste

  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ red onion
  • 4 garlic cloves
  • ½ inch ginger
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • Pinch of hot chilli powder
  • 2 tbsp tomato puree
  • 1 tbsp oil

Other ingredients

  • 500g extra firm tofu
  • 1 tin (400ml) coconut milk
  • ½ cup cashews
  • ½ cup water
  • 75ml vegetable stock
  • ½ lemon

To garnish

  • ½ cup cashews, toasted
  • Fresh coriander


  1. In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder and blend until fine.
  2. Add them along with the remaining paste ingredients to a blender and whizz until paste forms. If it’s getting stuck in the blades add a splash of water to loosen.
  3. In a large frying pan heat a tbsp of oil and add the tofu. Break up into chunks using your hands (for a more meaty look) or cut into 1-inch pieces. Fry for 5-10 minutes until starting to crisp and turn golden. Transfer to a bowl and set aside for later.
  4. In the same pan, add the curry paste along with the coconut milk and vegetable stock on low heat.
  5. Place the cashews and water in a high-speed blender until creamy. If you don’t have a high-speed blender you will need to soak them in hot water for 20-30 minutes to soften them.
  6. Add to the pan with the curry sauce and bring to a gentle simmer for about 15 minutes.
  7. Meanwhile, in a frying pan on medium heat add the cashews and toast until turning brown. Stir frequently so they don’t burn.
  8. When the korma sauce has thickened and is nice and creamy add the tofu in until warmed through. Add the juice of half a lemon, stir and then taste. Season with salt and pepper.
  9. Top with the toasted cashews and fresh coriander and serve! 


Find more of Tamsin’s recipes on Cupful of Kale, as well as her Instagram, @cupfulofkale.

Creamy Vegan Tofu Korma

If you loved this creamy vegan tofu korma, you might also like…

Creamy Mushroom Vegan Risotto

Creamy Tom Yum Noodle Soup

Creamy Umami Pasta with Toasted Pine Nuts and Fried Sage (Ready in under 15 minutes!)

Or click here to see more vegan recipes with tofu!



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