Breadcrumbs | Chickpea and Vegetable Curry | Vegetable and Chickpea Korma | Keema Naan Bread | Zucchini Fritters | Smoky Spiced Veggie Rice | Vegan Mussels | Spicy Parsnip Soup | Tofu Korma |
Tofu Korma
A mild but tasty curry for those with delicate taste buds
Serves 4-6 (Estimated) Rating 4/5
Prep Time 720 Minutes Cooking Time 60 Minutes
| Ingredients |
| 1 kg Pressed Tofu, cut into bite sized cubes |
| 1 tbsp Ginger, grated |
| 3 Cloves |
| 150 g Natural Yogurt |
| 2 Onions, finely chopped |
| 2 tbsp Vegetable Oil |
| 1 tbsp Coriander |
| Black Pepper |
| 1 tsp Turmeric |
| 1 tsp Garam Masala |
| Water |
| 75 g Creamed Coconut |
| Salt, to taste |
| 125 g Almonds |
| Coriander Leaves, finely chopped |
| ½ Lemon, the juice of |
| Method |
| Cut the tofu into 3cm chunks |
| Mix the tofu with the ginger garlic and yogurt |
| Cover and marinade for 12 hours or in the fridge overnight |
| Liquidise the chopped onion and red chilli add a little water if required and blend until smooth. |
| Heat the oil in a pan. |
| Add the ground coriander ground black pepper turmeric and garam masala and stir fry for about 1-minute over a low heat. |
| Turn up the heat and then add the onion and chilli paste and stir fry for 10 minutes. |
| Add the tofu and the marinade and continue to cook for another 10 minutes. |
| Add the creamed coconut and enough water to just cover the tofu and bring to the boil stirring until the coconut is dissolved. |
| Stir in the ground almonds. |
| Reduce heat to low cover the pan and simmer until the tofu is cooked (10-15 minutes). |
| Remove from heat add lemon juice and salt to taste. |
| Mix well and serve. |