Vegan recipe

Creamy Tofu Korma

Prep 10 mins
Cook 20 mins
Serves 4

A delicious vegan take on a homemade korma using your Original Tofu Block! Simple, packed full of flavour and gluten-free. Easily serves 4 and ready in just 30 minutes.

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1 Pack Cauldron Tofu block, drained
100g cashews, soaked in warm water
1 small red onion
2 garlic cloves
2 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne pepper
Pinch chilli flakes
1 tbsp tomato puree
Juice of lime
1 cup of a dairy-free milk of choice (250ml)
1 can of coconut milk
Salt & pepper
Fresh coriander for topping (optional)
Extra cashews for topping (optional)


  1. Drain and press your tofu block for 10 minutes meanwhile add your cashews to a blender cup and cover with warm water
  2. Meanwhile prepare your red onion by peeling and slicing into quarters and peeling the garlic cloves
  3. Now pull the tofu block into chunks adding to a pan with olive oil to fry off for a few minutes
  4. Meanwhile drain the water from your cashews adding the cashews back to the blender along with the red onion, garlic, spices, tomato puree, lime juice, milk and a generous pinch of salt and pepper and blend until a smooth sauce
  5. Now pour your cashew sauce into the pan with the tofu and add in the can of coconut milk and stir
  6. Simmer for 10-15 minutes until desired consistency, making sure to stir every few minutes
  7. Finally serve with rice and top with crushed cashews and freshly chopped coriander