favorite
print
rate
Serves
US | Metric
Ingredients
Tikka
  • 400 g firm tofu, diced into large chunks
  • 125 g 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
  • 1 pinch vegan friendly red food colouring powder (optional)
  • 1 tbsp tomato puree
  • ½ tsp chilli powder
  • ½ lemon, juice
  • 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
  • 30 g coconut cream block, grated
  • 1 tbsp desiccated coconut
  • 2 tbsps ground almonds
  • 100 ml coconut cream (you can just use the thicker layer in a tin of coconut milk)
  • 1 tbsp maple syrup
  • ½ lemon, juice
  • 1 bay leaf
  • 1 tsp garam masala
Tikka Tofu Vegan Korma Tikka Tofu Vegan Korma
Tikka Tofu Vegan Korma

This recipe is just as good as your regular Korma, tasty even if you are not Vegan.

The tofu is tasty and meaty, the curry creamy and aromatic.

Cooking time is after the overnight marinade.

Prep 15 minutes
Total 30 minutes

Marinade:


Marinate tofu the night before, place all of the tikka marinade ingredients into a blender and make a paste, coat the tofu 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 onions and soften slightly, add the garlic, ginger, chilli (whole) cook until soft. Add the cloves, cardamom, turmeric, coriander/cumin powders, stir well.
  • Grate in the creamed coconut block, mix and cook for a few minutes more.
  • Add a little more coconut oil if it sticks.
  • 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, cook for a few minutes more.
  • Add 100ml of water. 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 cook the tofu, I skewered mine to make it easier to cook and turn over. Cook until the tofu is charred on each side.
  • Add the tofu to the curry and stir. Serve with rice.


I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Tikka Tofu Vegan Korma

This recipe is just as good as your regular Korma, tasty even if you are not Vegan.

The tofu is tasty and meaty, the curry creamy and aromatic.

Cooking time is after the overnight marinade.

favorite
print
rate
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Tikka
  • 400 g firm tofu, diced into large chunks
  • 125 g 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
  • 1 pinch vegan friendly red food colouring powder (optional)
  • 1 tbsp tomato puree
  • ½ tsp chilli powder
  • ½ lemon, juice
  • 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
  • 30 g coconut cream block, grated
  • 1 tbsp desiccated coconut
  • 2 tbsps ground almonds
  • 100 ml coconut cream (you can just use the thicker layer in a tin of coconut milk)
  • 1 tbsp maple syrup
  • ½ lemon, juice
  • 1 bay leaf
  • 1 tsp garam masala

Marinade:


Marinate tofu the night before, place all of the tikka marinade ingredients into a blender and make a paste, coat the tofu 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 onions and soften slightly, add the garlic, ginger, chilli (whole) cook until soft. Add the cloves, cardamom, turmeric, coriander/cumin powders, stir well.
  • Grate in the creamed coconut block, mix and cook for a few minutes more.
  • Add a little more coconut oil if it sticks.
  • 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, cook for a few minutes more.
  • Add 100ml of water. 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 cook the tofu, I skewered mine to make it easier to cook and turn over. Cook until the tofu is charred on each side.
  • Add the tofu to the curry and stir. Serve with rice.


I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com