Tofu Korma

Indian food = love.

I’ve heard amazing things about lamb korma but truth be told have never eaten it – even in my pre-vegan days.

The only time I’ve ever had a korma dish is when my brother and sister-in-law wowed me with a tofu version a couple years back. It was so amazing. (Let’s face it, everything they make me is amazing …)

I am not 100% sure if my version of this recipe is going to meet up to their standards but I promise you it’s very tasty nevertheless. The steps seem involved, and to be perfectly honest, it may be a bit of work and time but so worth it.

This time I used the macadamia nut ‘cheese’ instead of cashew ‘cream’ for the sauce. It turned out just great!

Also, because I totally geek out over food, I have to share that this recipe had a few ‘firsts’ in it for me. The first time ever – shockingly enough – that I’ve used saffron and the first time using rose water. I couldn’t get enough of the scent of that rose water!

I only wish that this recipe was a tiny bit more photogenic. A lot of that has to do with my weak photography skills and failure at food styling. I promise I’m working on both of those things. But let’s face it … the sauce doesn’t have the most beauteous color or texture on it’s own. I promise you the flavor more than makes up for it.

adapted from this recipe

Tofu Korma

 

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Ingredients

• ⅔ cup raw unsalted cashews
• ⅓ cup vegetable oil
• 6 onions, thinly sliced
• 2 packages firm tofu, drained and pressed
• ¾ teaspoon salt (or less, to taste)
• ¼ teaspoon pepper
• 4 green chillies or jalapeño peppers, seeded and minced
• 2 bay leaves
• 2 tablespoon finely minced garlic
• 2 tablespoon finely minced gingerroot
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• ⅓ cup cashew ‘cream’ or macadamia nut ‘cheese’*
• ½ teaspoon ground mace, (or ¼ teaspoon nutmeg)
• ½ teaspoon cayenne pepper
• 3 cups vegetable stock or water
• 1 tablespoon rose water or water
• ¼ teaspoon saffron threads
• 1 tablespoon lime juice

Instructions

1. In dry skillet, toast cashews over medium heat until well browned. Transfer to food processor; pulse until fine. Set aside in food processor.
2. In same skillet, heat ¼ cup of the oil over medium heat; cook onions, stirring occasionally, for about 20 minutes or until caramelized. Let cool. Add to cashews; puree until smooth.
3. Meanwhile, cut tofu into thin slices lengthwise, then into triangles diagonally. Press tofu to remove extra moisture, if necessary. In same skillet fry tofu in batches until golden brown and crispy. Remove from skillet and set aside.
4. In Dutch oven, heat remaining oil over medium heat; fry chilies, bay leaves, garlic and ginger for 5 minutes, stirring often and adding up to 2 tablespoons of water if mixture sticks to pan. Add coriander; fry, stirring, for 2 minutes. Add garam masala; fry, stirring, for 30 seconds.
5. Stir in cashew cream (or macadamia cheese), mace and cayenne; cook, stirring, for 5 minutes. Whisk in stock, onion mixture and salt and pepper until combined.
6. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 1 hour. Add tofu to the pot and continue to cook another ½ hour until the sauce is darkened and thickened. Discard bay leaves.
7. Meanwhile, warm rose water in microwave on high for 30 seconds. Stir in saffron and let stand for 15 minutes. Stir into tofu mixture along with lime juice. If desired, add more lime juice and salt to taste.

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*Recipes for cashew ‘cream’ or macadamia nut ‘cheese’