Creamy Vegan Tofu Cauliflower Curry

Is there anything more calming than curling up on the couch, enjoying a curry, and watching your favorite show? Your plans for tonight are here. This vegan curry is a comforting dish that features roasted cauliflower, tofu, and a cashew-based korma sauce.

This recipe is nourishing and flavorful, with only ten simple ingredients. Be prepared to lick the bowl! Let’s get started!

What is Korma?

The origins of the dish are believed to date back as far as the 16th Century. The Hindi word “korma” means “braise,” and refers to a classic preparation method where meat or vegetables are braised in yogurt or stock. The spices used in korma vary, but coriander and cumin are common.

Many curry houses in the United Kingdom serve a mildly spiced korma, often with a thick sauce made of almonds, cashews, or coconut. This is our vegan version inspired by the UK.

How to make our Korma Inspired Tofu Cauliflower curry

We start by roasting the cauliflower and tofu in curry paste with salt. This ensures a lot of flavor and the perfect texture: firm tofu with slightly crispy edges and tender cauliflower with golden edges.

Then, add curry powder, tomato sauce, and salt to the sauteed onion and garlic. This mixture is blended with water and cashews to create a creamy, smooth sauce that has a bold flavor.

Add the curry-roasted cauliflower to the pan and continue to cook for a few minutes.



  • Cut into bite-sized florets one small head of cauliflower (3-4 cups, or 340g; you can also use half a large head)
  • 1 (14 oz.) package of extra-firm tofu torn into 1-inch pieces
  • Olive or coconut oil, two tablespoons
  • Curry powder 1 Tbsp
  • Half a teaspoon of sea salt


  • Olive or coconut oil, 1 Tbsp
  • One medium onion diced (2 cups or 230 g per onion)
  • Four medium cloves garlic, minced
  • Fresh ginger minced to 1 tbsp
  • Curry powder 1 Tbsp
  • 1 Tbsp tomato paste
  • Sea salt, 3/4 tsp
  • Water: 1 1/2 cups plus more to deglaze pan
  • 1/4 cup raw cashews
  • 1 tbsp of lemon juice ( optional).

FOR SERVING optional

  • white, brown (we prefer basmati or cauliflower rice).
  • Coconut Yogurt
  • Quick Pickled Onions
  • Fresh cilantro

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