Creamy Lentil & Tofu Korma—43g Protein Hit

Why You'll Love This Korma

This vegan-friendly korma is packed with bold Indian-inspired flavours, creamy textures, and a whopping 43g of plant-based protein per serving. It’s perfect for batch cooking, weeknight meals, or impressing guests with a fully dairy-free, meat-free dinner that doesn’t compromise on richness or depth.

With roasted cauliflower, golden tofu ‘chicken’ chunks, and a velvety sauce made from nuts and silken tofu, this curry hits all the right notes—nutty, spiced, comforting, and nourishing.

---

🧾 Ingredients Breakdown

This korma is built in layers:

• Tofu ‘Chicken’ – Crispy golden cubes of seasoned tofu tossed in a savoury marinade.
• Roasted Cauliflower – Caramelised in the oven with spices until sweet and nutty.
• Silky Cream Sauce – A blend of soaked nuts, silken tofu, lemon juice, and spices—this is your dairy-free dream.
• Whole Spices – Toasted in oil for that classic korma base.
• Main Body – Onion, ginger, garlic, tomato, and lentils round out the hearty sauce.

---

🍛 How to Make It

1. Roast the Cauliflower

Toss florets with oil, cumin, coriander, turmeric, chilli, salt, and pepper. Roast at 200°C (180°C fan) for 25 minutes until deep golden.

2. Crisp the Tofu

Coat pressed tofu in cornflour and fry until golden. Toss in the marinade and set aside.

3. Blend the Creamy Sauce

Soak the nuts, drain, and blend with silken tofu, nooch, lemon, and spices until smooth. Reserve a few tablespoons for drizzling later.

4. Build the Korma

Toast your whole spices in hot oil. Add onions and cook until soft, followed by garlic, ginger, and chilli. Bloom your ground spices and stir in tomatoes. Let the sauce simmer before adding cooked lentils and water. Stir in your creamy sauce, roasted cauliflower, and tofu to finish.

5. Finish & Serve

Let it rest for 5 minutes. Drizzle with reserved sauce thinned with a bit of water. Top with pickled onions, chopped coriander, and nigella seeds. Serve with naan, roti, or toasted sourdough.

---

🥗 Meal Prep Friendly

This curry tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze portions for up to 2 months. It reheats beautifully and works well as a lunchbox filler.

---

⚖️ High Protein Vegan Macros (Per Serving)

• Calories: ~720 kcal
• Protein: 44g
• Carbs: 55g
• Fat: 38g
• Fibre: 12g

---

🔥 Pro Tips

• Press the tofu to remove water—it helps with crisping.
• Swap nuts for sunflower seeds if allergic.
• Can’t find silken tofu? Use 150ml full-fat coconut milk instead.
• Blooming your spices properly makes all the difference!

---

💬 Community Feedback

“Didn’t miss dairy at all—sauce is lush and the roasted cauli is a must.”
— Maya ⭐⭐⭐⭐⭐

“Used coconut milk instead of silken tofu—came out super creamy. Teenagers approved.”
— Tom ⭐⭐⭐⭐⭐

“Doubled spices and skipped the chilli for kids. Meal-prepped great for lunches.”
— Asha ⭐⭐⭐⭐

“Pressing the tofu made all the difference—nice crispy edges!”
— Leo ⭐⭐⭐⭐⭐

---

❓ Frequently Asked Questions

Can I replace silken tofu in the sauce?

Yes—blend 150ml full-fat coconut milk with the soaked nuts, or use unsweetened plant yoghurt for a lighter option.

Is this nut-free friendly?

Swap cashews/almonds for 40g sunflower seeds and add 1 tsp maple syrup to balance; texture stays creamy.

How spicy is it?

Mild-medium. Skip the fresh chilli and Kashmiri chilli powder for very mild; add more to taste for heat.