Vegan tofu korma

    40 min

    I made this for the first time at the weekend for a vegan friend of mine; this simple scrummy dish was enjoyed by everyone at the table - vegans and non-vegans. It was very quick and easy to make and made a very tasty, nutritious meal. It's mild spice is sufficient to get anyone's taste buds tingling. The ingredients can very easily be doubled or quadrupled.


    Berkshire, England, UK
    2 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 160g Indian-spiced tofu
    • 1 onion, diced
    • 1 yellow pepper, diced
    • 100g korma curry paste
    • 200ml water
    • 3 tablespooons chopped fresh coriander (optional)
    • 125g soya single cream

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a medium saucepan on a high heat. Fry the tofu until slightly crispy and golden brown on the edges, about 5 minutes.
    2. Next add the onion and peppers. Continue to fry on a fairly high heat for a further 3 minutes. Mix the ingredients taking care not to break the cubes of tofu.
    3. Once the onion is golden brown and the peppers have softened, reduce the heat and add the korma paste. Thoroughly mix the paste into the tofu, onions and peppers. Add the water and continue to gently stir. The water and paste should form a sauce. Keep the heat low and simmer for 15 minutes. If the curry begins to dry out, add small amounts of water to thin the sauce. The sauce should be fairly thick at this point. If you like coriander, add and mix evenly through the sauce.
    4. Remove the saucepan from the heat and allow to cool for a couple of minutes. Slowly add the soya single cream and mix evenly. This will turn your curry into a creamy, savoury delight.


    This dish is best enjoyed served with Basmati rice. Great accompaniments also include naan bread and mango chutney.
    For a lower fat version replace the soya cream with water.

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