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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Tofu Korma

Crispy baked chunks of tofu simmered in a thick, richly-spiced korma sauce. This healthy plant-based take on a classic Indian favourite will have you ditching the take-out in no time!

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Yield: Serves 6, as part of a meal


Korma is a dish originating in India, and is traditionally made with yogurt or cream. For this version, I've modified the sauce to make it healthy and plant-based, using cashews and pureed white beans in place of dairy ingredients.

Garam masala is a spice blend, traditionally made black or white pepper, cardamom, coriander seed, cinnamon, nutmeg, cumin and cloves. If you can't find a pre-made blend, you can make your own using this recipe.

Tamarind paste has a lovely sweet-sour flavour, and really helps to balance the flavour of the sauce. It is commonly available in Southeast Asian and Indian grocery stores. If you are unable to find it, you can substitute 1 teaspoon of lime juice and half a teaspoon of raw sugar in its place.

If you would like to make a soy-free korma, simply follow the directions to make the korma sauce, then substitute another ingredient in place of the tofu. For example, you could add 2.5 cups of cooked chickpeas for a chickpea korma, or add 2.5 cups of steamed potatoes to make a potato korma. If you do this, be sure to simmer the chickpeas or potatoes in the sauce for 6-8 minutes before serving.

I'd recommend serving this as part of an Indian-themed meal, with steamed brown rice and a vegetable-based curry to accompany. If you're in need of suggestions, this Indian-Style Hot and Sour Eggplant and this Cauliflower Dal both pair excellently with the korma.


  • 1 small onion, chopped
  • 2 tsp. grated fresh ginger
  • 2 cloves garlic, peeled
  • 40g (1.5 oz.) raw cashews
  • 1/2 tsp. hot red pepper flakes
  • 1 tsp. ground coriander seed
  • 1 tsp. garam masala
  • 1/4 tsp. mustard powder
  • 1/4 tsp. turmeric
  • 2/3 cup low sodium vegetable stock
  • 2 tsp. tamarind paste
  • 1.5 tbsp. concentrated tomato paste
  • 1/3 to 1/2 cup low sodium vegetable stock, extra
  • 1/4 tsp. salt, or to taste (optional)
  • 2/3 cup white beans (any variety- drain and rinse if using canned)
  • 1/2 cup corn starch or potato starch
  • 500g (18 oz.) extra-firm tofu



  1. Place the onion, ginger, garlic, cashews, red pepper flakes, coriander seed, garam masala, mustard powder and turmeric in a pot with the 2/3 cup of vegetable stock. Bring to a boil, then reduce to a medium simmer, and allow to cook for 15 minutes.
  2. Remove the pot from the heat, and stir through the tamarind and tomato pastes. Transfer the mixture to a blender. Add the extra 1/3 cup of vegetable stock, the salt (if using), and the white beans. Blend until the sauce is smooth and creamy. If the sauce seems too thick or isn't blending easily, add a little extra water. Once ready, return the sauce to a clean pot and keep warm over a low heat.
  3. Heat the oven to 220°C, and line a baking tray with baking paper. Place the corn or potato starch in a shallow bowl. Cut the tofu into even-sized cubes, about 2 centimetres (1 inch) in length. Toss the cubes gently in the starch, then shake each piece off to remove any excess starch before placing on the baking tray. Leave a small gap between each piece of tofu, so that they crispen up nicely. Bake for 12-15 minutes until lightly golden and crispy. Remove tofu from the oven, and leave to stand for 2-3 minutes.
  4. Make sure the korma sauce is nice and hot, then add the tofu chunks. Toss quickly to coat all the pieces, then serve immediately.

If you're not serving the korma right away, you can toss the tofu in the korma sauce, then transfer it to a baking dish. Place in a 160°C oven to warm for 15-20 minutes before serving.