Creamy Vegan Tofu Cauliflower Curry
Ingredients
Tofu and cauliflower
- 1 small head cauliflower, trimmed and cut into bite-sized florets (1 small head yields ~3-4 cups or 340 g // can also use 1/2 of a large cauliflower)
- 1 (14 oz.) package extra-firm tofu, torn into 1-inch pieces
- 2 Tbsp olive or coconut oil
- 1 Tbsp DIY curry powder*
- 1/2 tsp sea salt
Korma sauce
- 1 Tbsp olive or coconut oil
- 1 medium onion, diced (1 onion yields ~2 cups or 220 g)
- 4 medium cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 1 Tbsp DIY curry powder*
- 1 Tbsp tomato paste
- 3/4 tsp sea salt
- 1 1/2 cups water (plus more for deglazing pan)
- 1/4 cup raw cashews
- 1 Tbsp lemon juice (optional)
For serving
- White or brown rice (we like basmati // or cauliflower rice)
- Coconut yogurt (or other plain/unsweetened yogurt)
- Quick pickled onions
- Fresh cilantro
Preparation
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. The cauliflower will be tender and golden brown on the outside and the tofu slightly crispy.
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, until fragrant.
Add 1/2 cup of water to deglaze the pan.
Stir and cook for about 3 more minutes until the water has reduced slightly.
Place the onion and spice mixture into a high-speed blender with 1 1/2 cups of water and the cashews.
Blend on high until the mixture is smooth and creamy, about 2 minutes.
Assembly
Combine the baked tofu and cauliflower with the korma sauce in a skillet and heat through until well mixed and hot.
