Go Back Email Link
–+ servings

Tofu Korma

Dinner
This delicious tofu korma can be served with traditional rice or you can also serve up with quinoa and roast potato wedges if you want to give this dish a bit more texture.
No ratings yet
Calories543kcal
Carbs22.3g
Protein14.1g
Fats44g
For Rest Day
Print Recipe Share on Twitter Add to my Meal Plans
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Performance Benefits

This recipe is high in fat and fibre which will keep us feeling full for longer, making it an excellent rest day option.
Health Benefits

This recipe is a great source of iron, which your body uses to make haemoglobin and myoglobin. Haemoglobin is a protein in red blood cells that transports oxygen from the lungs all around the body. Myoglobin is a protein that provides oxygen for muscles.
Expert Tips

cauliflower white rice is a great low calorie alternative to regular rice

Equipment

  • Pan
  • Large saucepan
  • Blender

Ingredients

  • 300 g Tofu
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Curry powder
  • ½ tsp Salt
  • 2 clove Garlic
  • 1 Red chilli (diced)
  • ½ tsp Ground pepper
  • 250 ml Coconut cream
  • 2 Onion (peeled and chopped)
  • 3 clove Garlic (crushed)
  • 1 Lemon (rind of 1 lemon)
  • 70 g Sundried tomatoes (chopped)
  • 1 Yellow bell pepper (chopped)
  • 1 Aubergine (chopped)
  • ½ tbsp Turmeric
  • 1 tsp Cinnamon
  • 1 handful Coriander (fresh and finely chopped)
  • ½ tsp Cumin
  • 2 tbsp Coconut oil
  • 2 thumb-sized piece Ginger (fresh)
  • 2 tbsp Greek yoghurt
  • ½ Red chilli
  • ½ Green chilli
  • 1 tbsp Honey
4

Instructions

  • Marinate the Tofu with the olive oil, some garlic, curry powder, salt and pepper for an hour.
  • Start by placing the garlic, chilli, onion and 1 tablespoon of olive oil in a pan and cook for 2-3 minutes until the onions begin to brown.
  • Add in the Tofu and cook thoroughly, for about 5 minutes.
  • Next add the peppers, aubergine and sundried tomatoes.
  • Next, make the korma sauce: place the onions, garlic, chillies and a little water in a blender and blitz to a creamy texture.
  • Measure out the spices (curry powder, through cumin) into a small bowl.
  • In a large saucepan heat the coconut oil over medium heat. Next, add the korma sauce and cook for 2-3 minutes, stirring constantly.
  • Add the ginger, coconut cream, yoghurt, pre-measured spices, lemon rind and honey and mix together.
  • Turn the heat down to low and simmer for 30-40 minutes, mixing regularly, until the sauce has reduced.
  • Serve with regular brown or white rice.

Notes

1 portion of "Tofu Korma" is equivalent to 416g.

Nutrition

Serving: 1ServingCalories: 543kcalCarbohydrates: 22.3gProtein: 14.1gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 8gMonounsaturated Fat: 7.4gTrans Fat: 0.06gSodium: 465mgPotassium: 877mgFiber: 9.3gSugar: 17.2gVitamin A: 102ugVitamin C: 79mgCalcium: 365mgIron: 8.3mg
Tried this recipe?Let us know how it was!