Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

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Overhead shot of two bowls of vegan tofu cauliflower korma curry with rice, naan, lemon wedges, pickled onions, and cilantro

Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.

It’s nourishing, flavor-packed, and comes together with simple methods and just 10 ingredients. Don’t be surprised if you lick your bowl clean! Let’s do this!

Lemon, tomato paste, curry powder, onion, oil, cauliflower, water, cashews, ginger, garlic, and tofu

What is Korma?

Korma is a dish believed to have originated on the Indian subcontinent with roots that go as far back as the 16th century. The word korma comes from a Hindi word meaning “braise,” which refers to the classic preparation method in which meat and/or vegetables are braised with yogurt or stock. There are many different styles of korma, but common spices include coriander and cumin. 

In the United Kingdom, many curry houses serve a mildly spicy korma with a thick sauce often made from almonds, cashews, coconut, or other nuts. The following is our inspired vegan version similar to those served in the UK.

How to Make our Korma-Inspired Tofu Cauliflower Curry

Our twist on korma begins with roasting cauliflower and tofu with curry powder and salt. Not only does this ensure loads of flavor, but the texture is ideal: tender cauliflower with golden edges and firm tofu with slightly crispy edges.

Sprinkling cubed tofu and cauliflower florets with curry powder

Next, we make the sauce with sautéed onion, garlic, and ginger, plus curry powder, tomato paste, and salt. Blending that mixture with cashews and water creates a smooth, creamy, dairy-free sauce with bold flavor.

Curry roasted cauliflower and tofu in a rich curried cashew sauce

The final step is to add the curry roasted cauliflower and tofu and cook for just a few more minutes.

Fresh cilantro sprigs in a pan of vegan korma-inspired curry

We hope you LOVE this curry! It’s:

Quick & easy
& SO delicious!

It’s extra delicious and satisfying served with rice, coconut yogurt, quick pickled onions, and fresh cilantro. While a hearty meal on its own, this dish would also pair well with our Perfect Roasted Cabbage (Quick & Easy!), Easy Vegan Naan, Fluffy Gluten-Free Naan, or Coconut Curried Greens.

Love Curry? Try These Next:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowl of vegan tofu cauliflower korma curry with naan, rice, lemon, cilantro, coconut yogurt, and pickled onions

Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

A comforting, Korma-inspired vegan curry with tofu and cauliflower cooked in a creamy cashew sauce. A satisfying, nourishing meal with just 10 ingredients!
Author Minimalist Baker
Stirring a skillet of vegan tofu cauliflower korma curry
4 from 17 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 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


  • 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 ½ cups water (plus more for deglazing pan)
  • 1/4 cup raw cashews
  • 1 Tbsp lemon juice (optional)

FOR SERVING optional


  • 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: Meanwhile, 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. Next add 1/2 cup (120 ml) 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 ½ cups (360 ml) of water (adjust amount if altering batch size) and the cashews. Blend on high until the mixture is smooth and creamy, about 2 minutes.
  • Pour the contents of the blender back into the pan and bring to a simmer over medium heat. Reduce heat and simmer for 10-15 minutes, or until the sauce has thickened.
  • COMBINE: Once the roasted cauliflower and tofu look crispy, add them to the sauce and reduce for about 5 minutes until the consistency is to your liking (we prefer it to be almost a cheese sauce consistency). Taste and adjust as needed, adding more salt for overall flavor or optional lemon juice for brightness.
  • We like to serve it over rice with dairy-free yogurt, pickled onions, and cilantro (all optional, but extra delicious!). Store in a sealed container in the refrigerator for up to 4-5 days or in the freezer for 1 month (or longer).


*We highly recommend using our DIY Curry Powder in this recipe for best flavor! If using a store-bought blend, you may want to add some of the spices from our curry powder recipe to add more flavor.
*Inspired by Yotam Ottolenghi’s Tofu and Cauliflower “Korma.”
*Nutrition information is a rough estimate calculated with coconut oil and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 307 Carbohydrates: 17.3 g Protein: 17.5 g Fat: 21.4 g Saturated Fat: 3.4 g Polyunsaturated Fat: 5.3 g Monounsaturated Fat: 11.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 620 mg Potassium: 651 mg Fiber: 4 g Sugar: 5.8 g Vitamin A: 22 IU Vitamin C: 40 mg Calcium: 432 mg Iron: 5.6 mg

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My Rating:

  1. Lindsay says

    This was amazing! Even my picky 8 year old loved it! She asked for it again tonight and I just made it 2 nights ago. After reading mixed reviews, I have to say that there is absolutely no way this dish is bland. It has to be the curry powder they are using because it was anything but! I will cut the ginger down a bit tonight as my kiddo found it a bit spicy and will also cut down the curry powder as my toddler found it to be a bit strong in flavour but that might be because I added a bit extra out of fear haha wonderful recipe! I added peas and topped with chopped banana, cucumber, cilantro and lemon and it was so delicious. Oh! And I only used cauliflower as we didn’t have any tofu so I just added extra and it was perfect! Thank you for the ever so delicious recipe that will now be a staple for our family!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it was a hit in your household, Lindsay! Thank you for the lovely review and for sharing your modifications! xo

  2. Emily says

    Excellent recipe!!! Modified slightly to accommodate FODMAP – green beans instead of cauliflower, scallions instead of onion, and just a bit of garlic powder instead of fresh garlic. Despite being low on curry powder, it still turned out great! Definitely will be a staple in my recipe repertoire.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Monica! Potatoes sound amazing with this. Thank you for sharing! xo

  3. Monica says

    A new favorite! I might add some peas next time for a splash of color. I’m also going to try this with a mix of tofu and tempeh instead of tofu by itself.

  4. Megan says

    We were excited to try this as we love Indian food but haven’t made korma before and found that it was extremely bland, almost entirely flavorless. In the future I would use whole spices like cumin seeds, bay leaves, and cardamom.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, we’re so sorry you didn’t enjoy it! There seem to be a few readers who have mentioned this, while others have loved it so we’re trying to figure out what might be causing the difference. Would you mind sharing what brand of curry powder you were using? Is it possible it’s old?

  5. Katrina says

    This was delicious! I’ll definitely be making it again.
    I also liked how simple the prep was – I was able to do most of the cleanup as I went along!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad it was a hit with the whole family. Thank you for sharing, Rachel! xo

  6. Tiina Kurvi says

    I love this recipe! I strive to cook without oil. The tofu and cauliflower roasted perfectly tossed with the curry powder. The sauce was rich and flavorful with the cashews and spices without the oil. This is a keeper for me. Thank you!

  7. Katie says

    I thought this was really good and easy to make. I added a few more veggies that I needed to use up; kale, turnip greens, red pepper and mushrooms. Had to add a bit of broth as I simmered the liquid down too much but it was really good. Would definitely make it again!

  8. Nicole says

    This was delicious! I had a rather large head of cauliflower, and there was still plenty of sauce. I also used about half a can of tomato paste (instead of 1 T) cause I had it, but otherwise followed the recipe. Served with rice and naan. Definitely would make again.

  9. Melissa says

    This was a very big disappointment. I do not recommend, I agree with the other 1 star review. As a long time supporter of your recipes I have found myself passing over them due to how poorly they have been turning out. I have older recipes of yours that are amazing, but I’m finding it hard to use my grocery budget to try your recent recipes. I’m sorry for the negative review, but I imagine its important to know when your community of supporters are feeling a certain way.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We do appreciate this honest feedback, Melissa. We’re so sorry our recipes haven’t been working as well for you lately. Would you mind sharing which recent ones have not worked well? It’s very important to us that our recipes are a success for as many readers as possible and we’d love to troubleshoot, if possible!

  10. Jessica says

    I’m eating this right now and had to comment. This is so good. I did do some changes, chicken thighs for tofu, ghee for oil, and added green peas. But the base is amazing. I usually add some sort of coconut milk to my curries so this is a really fun, lighter mix up. 15/10 will make again!!!

      • Jim G says

        To my Great surprise this dish has little flavor. How could that be? Your recipes are always excellent. All of these spices! I used 2 month old Whole Foods curry, fresh ginger and garlic. Because it tasted bland, before I added in the tofu and cauliflower, I added another 1 Tbs curry.
        I don’t understand it. Perhaps leftovers will be better tomorrow

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thank you for this info, Jim! And sorry to hear this one wasn’t a winner! We have it on our list to troubleshoot and see if we can figure out why some people aren’t having a good result with this one.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jim, we looked at the ingredients in that curry powder and it looks like it’s made with just turmeric, mustard, and paprika. That would be pretty boring! If you’re up for giving it another try, we’d suggest using our DIY curry powder or adding some of the spices from it. We retested and couldn’t replicate the issue, but we did think of some other troubleshooting tips: try increasing the salt if it’s tasting bland or cook it down longer so the sauce is thicker and more concentrated in flavor. Hope that helps!

  11. Aryn says

    I was *highly disappointed* with the results. I consciously maintain a flexitarian diet – I’m very open to a variety of ingredients, seasonings & spices, esp tofu for protein. But the desired result (frankly, any flavor) was non-existent. Extremely blase, bland. I would not recommend this, keep searching for alternative recipes, don’t waste time with this one.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry you didn’t enjoy it! We’re really surprised it wasn’t flavorful. There should be a lot of flavor coming from the onion, garlic, ginger, curry powder, and salt. Did you make any modifications? Would you mind sharing what brand of curry powder you were using? Is it possible it was old (spices become less fragrant after ~6-12 months)?

  12. Birgit says

    Amazing! One of my new favorites. Great way to use tofu and get your proteins in. So yummy. Can’t wait to try this out paneer for a twist.

  13. Sophie says

    I’m wondering how well this would work with mushrooms instead of cauliflower? Maybe cut them in half and roast them in the same way as the cauliflower as written? Any thoughts much appreciated :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sophie, hmm, great question! We’re torn! We think cremini and button mushrooms might have too much moisture, but shiitakes could work. Let us know if you try it out!

  14. Ashley Winter says

    I was given a massive head of cauliflower on the weekend, and so felt really pressure to use it up and suddenly this recipe appeared in my inbox, which was such a perfect timing!

    I didn’t end up having any tofu (forgot to order on my grocery list!) so after a micro freak out, I ended up substituting lentils instead. I also didn’t have any cashews, but had a massive bag of walnuts, so I substitute that instead and the results was absolutely perfect. Will defo make again!

  15. Tami Rossignol says

    I wonder if a green vegetable could be added like broccoli of brussel sprouts or ???? And if the flavor of the dish be ruined by them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tami, we’d say cauliflower is best, but broccoli might work if you roast it like the cauliflower!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Trish! No need to soak them for this recipe, but it also wouldn’t hurt. If you have a less powerful blender, it could be helpful!

  16. Arianna says

    This sounds delicious! I have cashew butter on hand – could I substitute that for the cashews? If so, would I still add the same amount of water to the blender?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Arianna, that should work! We’d say start with less water because you can always add more depending on the texture. And maybe 2-3 Tbsp cashew butter? Let us know if you try it!

  17. Laura B. says

    Looks yummy! Can the sauce be made ahead of time and stored in the fridge? I like to prep dinner things in advance as much as I can for busy weeknights :)


  18. GP says

    Hello. This looks wonderful but my daughter is allergic to cashews. Is there a substitute? Would nutritional yeast work? Thanks! Love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi GP, we’d suggest using coconut milk and less water in place of the cashews. We wouldn’t recommend nutritional yeast in this one. Hope you love it!

  19. Kathleen says

    So I have not actually made this recipe, however I have a question. I have a child that tries to stick to a vegan diet as much as possible. When she comes here I want to have recipes to use. I am practicing but the instructions raise a question. Before cutting the tofu into stripes, do you drain the tofu? Do you squeeze out the extra liquids? Thank you