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Lentil and Tofu Korma

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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: