Recipe Review – Quick Tofu Cauliflower Korma

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!  The image(s) on this page are from my version.

Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Quick Tofu Cauliflower Korma

This Quick tofu Cauliflower Korma recipe from Yummy Beet is a flavourful korma dish that’s perfect for a weeknight meal. You’ll need an Immersion Blender to make the thick and creamy sauce, but it otherwise comes together simply and in one pot. Not a tofu person? Don’t be afraid, tofu picks up the flavours in the korma sauce, making it the perfect recipe for tofu beginners.

To make, you’ll cook onion, carrot, garlic, and spices in butter or oil until onions are translucent. You’ll then add coconut milk and tomatoes and boil until veggies are soft. You’ll puree with an immersion blender, then add cauliflower and tofu and boil until cauliflower is cooked. Yum!

What you’ll need:

  • 2 tbsp coconut oil or butter

  • 1 tbsp mild curry powder

  • 2 tsp garam masala

  • 1 1/2 tsp salt

  • 1 cup chopped carrots

  • 1 onion

  • 3 cloves garlic

  • 1 28oz can plum tomatoes

  • 1/2 can coconut milk

  • 1 350g pkg extra firm tofu

  • 1 small cauliflower

  • 1 tbsp lime juice

  • cooked brown rice for serving

Makes 4 servings

Ready in 45 minutes

Want to make it? Click the link for the full recipe ? Quick Tofu Cauliflower Korma Recipe from Yummy Beet

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