Tikka Tofu Vegan Korma

This Tikka Tofu Vegan Korma is my take on a classic korma, using marinated tofu instead of chicken. The tofu is coated in a blend of aromatic spices and left to marinate before being charred on a griddle and added to a creamy, coconut-rich korma sauce.

The sauce is mild, creamy and full of warming spices, with coconut, ground almonds and a little maple syrup adding richness and sweetness. The charred tofu gives the curry a lovely texture and makes this a really satisfying vegan curry, whether you’re vegan or simply fancy trying something different.

  • Tikka
    400g firm tofu, diced into large chunks
    125g soya yoghurt
    1 tbsp. coriander powder
    1 tbsp. cumin powder
    1 tsp. garam masala
    5 cardamom pods, seeds only
    1” chunk of ginger, peeled
    2 large cloves of garlic, peeled
    1 tsp. turmeric
    pinch vegan friendly red food colouring powder (optional)
    1 tbsp. tomato puree
    1/2 tsp chilli powder
    juice of 1/2 lemon
    Sea salt

  • Korma
    1 tbsp. coconut oil
    1 small onion, chopped chunky
    3 large cloves garlic, peeled
    2 “ chunk ginger, peeled
    1 small red chilli (optional)
    7 cloves
    7 cardamoms; seeds only
    1 tsp. turmeric
    1 tbsp. coriander powder
    1 tbsp. cumin powder
    30g coconut cream block, grated
    1 tbsp. desiccated coconut
    2 tbsp. ground almonds
    100ml coconut cream (you can just use the thicker layer in a tin of coconut milk)
    1 tbsp. maple syrup
    juice of 1/2 lemon
    1 bay leaf
    1 tsp. garam masala

TOFU

  • First, preferably the day before, press as much liquid from the tofu as possible. Remove it from the packaging and wrap it in a clean tea towel or several layers of kitchen paper. Place it on a chopping board, put another board on top and weigh it down with a heavy pan or some books. Leave for 15–30 minutes to release the excess liquid.
  • Once pressed, place the tofu in a dish. Add all of the tikka marinade ingredients to a blender and blend to a paste. Coat the tofu well with the marinade, cover and leave in the fridge overnight.

CURRY

  • No need to chop the onion, garlic or ginger as we are blending everything. Heat the coconut oil, then add the onion and soften slightly. Add the garlic, ginger and whole chilli and cook until soft. Add the cloves, cardamom, turmeric, coriander and cumin powders and stir well.
  • Grate in the creamed coconut block, mix and cook for a few minutes more. Add a little more coconut oil if it starts to stick.
  • Place all of this in a smoothie maker or blender and make a smooth paste.
  • Scrape the paste back into the pan and cook on a low heat. Add the desiccated coconut and almonds and cook for a few minutes. Add 100ml water and keep stirring as it will stick. Add the coconut cream, maple syrup, lemon juice, bay leaf and garam masala. Season well with salt and taste. Set aside.
  • Meanwhile, heat a griddle pan and skewer the tofu. Cook until the tofu is charred on each side.
  • Add the tofu to the curry and stir. Serve with rice.

LULU’S NOTES

PRESSING THE TOFU

Don’t skip this step! Pressing the tofu removes excess liquid, giving it a firmer texture and helping it absorb more of the tikka marinade. The drier the tofu, the better it will char when cooked, with less chance of it breaking apart.

NOT VEGAN?

If you’re not vegan but still fancy the tofu, you can use regular yoghurt, regular cream instead of the coconut cream, and honey instead of the maple syrup.

IN A RUSH?

If you do’t have time to prepare this the day before, still press the tofu for as long as you can and marinate for at least 30 minutes.

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