Dive into this flavorful, Indian-inspired Lentil and Tofu Korma, specifically designed for those in search of high-protein plant-based meals. With the nourishing power of lentils and tofu combined with the aromatic spices of a traditional korma, and accented by tender roasted cauliflower, this dish provides a satisfying and delicious culinary experience!
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Ingredients
Tofu 'Chicken' Chunks:
🧊 Firm tofu (brand as available) — 400 g
🌽 Cornflour — 3 tsp
🫒 Olive oil — 1 tbsp
🧀 Nutritional yeast (nooch; brand as available) — 2 tsp
🌕 Turmeric — 1/4 tsp
🍛 Curry powder — 1/2 tsp
🧄 Garlic powder — 1/4 tsp
🧂 Salt — 1/3 tsp
🍈 Lime juice — 1 tbsp
Roasted Cauliflower:
🥦 Cauliflower — 1/2 large or 1 small, broken into florets
🫒 Olive oil — 1.5 tbsp
🌿 Cumin (ground) — 1 tsp
🌿 Coriander (ground) — 1 tsp
🌕 Turmeric — 1/3 tsp
🌶️ Chili — Pinch
🧂 Salt and ⚫ Black pepper — To taste
Creamy Sauce:
🥜 Cashews (soaked) — 30 g
🌰 Almonds (soaked) — 20 g
🥣 Silken tofu (brand as available) — 290 g
🧀 Nutritional yeast (nooch) — 1/3 cup
🍋 Lemon juice — From 1 lemon
🧂 Salt — 1/4 tsp
🧄 Garlic powder — 1/2 tsp
🌕 Turmeric — Pinch
🍛 Curry powder — Pinch
⚫ Black pepper — To taste
Whole Spices:
🌿 Coriander seeds — 1 tsp
🌿 Cumin seeds — 1 tsp
🌸 Green cardamom seeds — From 4 pods
Main Body:
🫒 Olive oil — 2 tbsp
🧅 White onion — 1, diced
🫚 Ginger — 4 cm piece, grated
🧄 Garlic cloves — 4, grated
🌶️ Red chili — 1, deseeded & finely chopped (optional)
🧡 Garam masala — 1 tsp
🌿 Coriander (ground) — 1 tsp
🍛 Sweet curry powder — 1 tsp
🌶️ Kashmiri chili powder — 1/2 tsp (optional)
🌕 Turmeric — 1 tsp
🌸 Ground cardamom — 1/3 tsp
🌰 Cinnamon stick — 1/2 stick
🧂 Salt — Pinch
⚫ Black pepper — Pinch
🍅 Tomatoes — 4 medium, grated
🫘 Cooked lentils — 235 g
💧 Water — 100 ml (+ 150 ml if not using organic tinned lentils)
To Serve:
Pickled pink onion
Fresh coriander
Creamy sauce for drizzle
Nigella seeds
Sourdough bread slices
Instructions
1- Preheat and Soak:
- Preheat the Bosch oven to 200°C.
- Soak cashews and almonds in boiling water and set aside.
2- Prepare Tofu 'Chicken' Chunks:
- Crumble the firm tofu into a stainless steel mixing bowl.
- Mix cornflour and olive oil until combined.
- Fry tofu chunks in a pan until golden and slightly crispy using a grey silicone spatula.
- For the marinade, combine olive oil, nutritional yeast, turmeric, curry powder, garlic powder, salt, and lime juice; ensure a runny consistency.
- Toss fried tofu in the marinade, coat evenly, and transfer to a baking dish to roast.
3- Roast Cauliflower:
- Toss cauliflower florets with olive oil, cumin, coriander, turmeric, chili, salt, and pepper.
- Spread in a baking dish and roast until tender and slightly charred.
4- Blend Creamy Sauce:
- Drain soaked nuts and combine with silken tofu, nutritional yeast, lemon juice, salt, garlic powder, turmeric, curry powder, and black pepper in a Nutribullet-type blender. Blend until smooth.
5- Prepare Whole Spices:
- Toast coriander seeds, cumin seeds, and cardamom in a dry pan until fragrant, then grind with a mortar and pestle.
6- Cook Korma:
- In a large Le Creuset or Staub pan, heat olive oil. Add ground spices, and fry until fragrant.
- Stir in onion and a pinch of salt; sauté until translucent.
- Add ginger, garlic, and red chili; cook for a few minutes.
- Add ground spices and form a paste; cook thoroughly.
- Add tomatoes and cook until thickened.
- Stir in cooked lentils and water; simmer.
7- Combine and Serve:
- Pour creamy sauce into the korma, and mix well.
- Add roasted tofu and cauliflower; stir gently.
- Garnish with pickled onion, fresh coriander, creamy sauce, and Nigella seeds. Serve with sourdough bread slices.
Prep Time: Approximately 20 minutes
Cook Time: Approximately 45 minutes
Total Time: Approximately 1 hour 5 minutes
Servings: 3
Calories: 540
Protein: 39 g
Fat: 32 g
Carbohydrates: 32 g
Fiber: 7 g
Equipment:
- Oven: Bosch
- Blender: Nutribullet
- Pan: Le Creuset or Staub
- Baking Dish: Glass
- Mixing Bowl: Stainless Steel
- Spatula: Silicone
- Mortar and Pestle
- Measuring Cups and Spoons
- Grater
- Knife
- Wooden Chopping Board
Cooking Tips:
- Toasting and grinding whole spices enhances flavor.
- Layering aromatics and spices builds depth.
- Allow spices to cook thoroughly for full flavor development.
- Pre-fry tofu for a crisp texture.
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