Coconut Tofu Korma

Meal Size4
Duration1 h
Coconut Tofu Korma
Many people are familiar with Indian korma. Made with tofu and coconut milk, it is a delicious and filling vegetable korma. The most time-consuming part of making vegetable korma is marinating the tofu, which of course, after mixing the spices, requires nothing more than waiting - and if you let the tofu marinate overnight, time will do the job. The food itself then comes together surprisingly quickly. Here are the ingredients for a new favourite!


1 pack unflavoured tofu
2 tbsp sesame or other oil
3 tbsp tomato paste 2 cloves of garlic 2 teaspoons of cheese cumin 1/2 lime juice


2 tbsp olive oil 1 teaspoon fresh ginger or ginger paste 2 tablespoons tomato paste 1/2 teaspoon paprika powder a pinch of cardamom 300 ml coconut milk 1 onion


fresh coriander and almond flakes or cashew nuts


  1. Dice the tofu.
  2. Mix the marinade ingredients in a blender or by hand and stir in the tofu. Allow to marinate for at least 30 min but overnight if necessary.
  3. For the sauce, chop the onion and fry it in oil.
  4. Add the other ingredients except the coconut milk and mix for a while.
  5. Add the coconut milk and heat, stirring for about 5-10 min.
  6. Add the tofu cubes and heat for another minute.
  7. Garnish with coriander and almond flakes.



Spoon a little soy sauce directly onto the plate for extra saltiness.

Roast the almond flakes or cashew nuts before adding to the dish for extra flavour.