Vegan mushroom and tofu korma – a rich, creamy and aromatic plant-based curry that’s better than takeout. Swap proteins and vegetables to suit your tastes and make a family favourite at home.
This vegan mushroom and tofu korma is my go-to when we want a comforting “fakeaway”. It delivers a creamy, mildly spiced sauce loaded with flavour, plus tender baked tofu and sautéed mushrooms. The heat level is gentle, but easily adjusted with extra chilli if you prefer.
What Is Korma?
Korma traditionally describes meat or vegetables cooked in a sauce based on yogurt or cream with spices and stock. In the UK, korma usually means a mildly spiced, creamy curry often enriched with ground nuts and coconut. Chicken korma remains one of the country’s most popular curries, but it’s very simple to make vegan by using coconut, nuts and plant proteins.
For this recipe I use baked firm tofu alongside button mushrooms. The nuts and coconut milk create the characteristic silky, rich korma sauce, so no dairy is needed.
How To Make Vegan Mushroom And Tofu Korma
(Ingredients and full instructions are in the recipe card below)
Start the sauce by heating oil in a large pan over low heat. Add a finely chopped brown onion and cook gently for 10–15 minutes until soft and translucent. Stir in grated ginger, crushed garlic, tomato purée and the spices: garam masala, ground cumin, ground coriander, turmeric, cinnamon, chilli powder (optional), ground cardamom and a pinch of ground cloves. Cook for 3–5 minutes to release the spices’ aroma.
Pour in a tin of coconut milk, add vegetable stock and raw cashews. Bring to a gentle simmer and cook for around 15 minutes, stirring occasionally so the cashews soften and the flavours meld. The softened cashews blend into a luxurious, creamy base.
While the sauce simmers, toss firm tofu chunks with ½ tablespoon oil and spread them on a lined roasting tray. Bake at 200°C/400°F/gas mark 6 for 20–30 minutes, turning halfway, until golden and crisp. Alternatively, pan-fry the tofu in a little oil.
Heat the remaining ½ tablespoon oil in a frying pan and add halved button mushrooms. Cook over medium heat for 5–10 minutes, stirring, until lightly browned and any released liquid has evaporated.
When the sauce has simmered and the cashews are soft, transfer it to a blender and process until completely smooth. Add a splash more stock if the sauce is too thick. Return the blended sauce to the pan, stir in the juice of half a lemon and season well with salt and pepper.
Fold the baked tofu and sautéed mushrooms into the sauce, simmer for a couple of minutes to heat through, then serve with fluffy basmati rice and warm naan bread. Garnish with chopped coriander and toasted cashews if you like.
Variations
Swap the tofu for chicken-style soy protein, seitan or tempeh. The mushrooms can be replaced with other vegetables like cauliflower, roasted butternut squash, green beans or spinach — use whatever you have on hand.
What To Serve With This Korma
This korma is excellent with basmati rice and vegan naan. A simple side of stir-fried or steamed greens such as broccoli, spinach or green beans adds freshness and colour.
Freezing and Storage
Yes — this korma freezes well. Cool completely, transfer to a freezer-proof container and freeze for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of stock if needed. Leftovers will also keep in the fridge for a couple of days in a sealed container.
More Vegan Curry Ideas
If you enjoy this recipe, try other plant-based curries like chana masala, red lentil dhal with roasted cauliflower and butternut squash, chickpea with sweet potato and spinach, or a lemongrass and coconut curry for different flavour profiles.
If you tried this recipe tag @domestic_gothess on Instagram and hashtag it #domesticgothess
*All images and content on Domestic Gothess are copyright protected. Please share using the site share buttons rather than reposting the recipe in full.*
Vegan Mushroom And Tofu Korma
Ingredients
Korma Sauce:
- 1 Tbsp oil
- 1 large brown onion peeled and finely chopped
- 1 Tbsp grated ginger (fresh or jarred)
- 4 cloves garlic peeled and crushed
- 2 Tbsp tomato puree
- 1 ½ tsp garam masala
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp ground cinnamon
- ¼ tsp chilli powder (optional)
- the seeds from 5 cardamom pods, ground (or ¼ tsp ground cardamom)
- a pinch ground cloves
- 1 400 ml (14oz) tin coconut milk (full fat or light)
- 120 ml (½ cup) vegetable stock (plus extra if needed)
- 75 g (½ cup) raw cashews
- juice of ½ a lemon
- salt and pepper
Extras:
- about 800 g firm tofu* cut into chunks
- 400 g button mushrooms halved
- 1 Tbsp oil, divided
Instructions
-
Preheat the oven to 200°C/400°F/gas mark 6. Line a roasting tin with baking parchment.
-
To make the korma sauce, heat the oil in a large pan over a low heat. Add the onion and cook gently, stirring often, for 10–15 minutes until soft and translucent.
-
Add the ginger, garlic, tomato puree, garam masala, cumin, coriander, turmeric, cinnamon, chilli powder, cardamom and cloves. Cook gently, stirring often, for about 3–5 minutes.
-
Add the coconut milk, stock and cashews. Bring up to a gentle simmer and cook for 15 minutes, stirring occasionally to prevent sticking.
-
While the sauce simmers, toss the tofu with ½ Tbsp oil and spread it on the prepared baking sheet. Bake for 20–30 minutes, turning halfway, until golden and crisp. (Pan-frying is an option.)
-
Heat the other ½ Tbsp oil in a frying pan over medium heat and add the halved mushrooms. Cook for 5–10 minutes until lightly browned and excess water has evaporated.
-
Blend the simmered sauce until very smooth. Add a splash of stock if needed to loosen it.
-
Return the sauce to the pan, stir in lemon juice, season with salt and pepper, then fold in the cooked tofu and mushrooms. Simmer briefly and serve with rice and naan.
-
Leftovers will keep in a covered container in the fridge for a couple of days.
Notes
- *The tofu quantity is approximate; packs vary in weight. Use enough to serve four people (I used two packs).
- You can swap tofu for chicken-style soy protein, seitan or tempeh, and replace mushrooms with practically any vegetable you prefer.
