Lola’s Kitchen: Tofu Korma Recipe

Posted February 27, 2015 by Lola in Lola's Kitchen / 8 Comments


Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.

Today I will be sharing my recipe for Tofu Korma with you, ofcourse you can also ignore the Tofu part and throw in chicken instead if you prefer meat in your dinner, see the variation tip at the bottom of this post. This dish involves lots of paprika powder and I just love the colour of the sauce. I made this twice now and I already know this one will be a regular occurance here at our house. It’s easy to make, even though the ingredient list might look like a lot. Trust me it looks more difficult then it is.
This recipe is inspired by Appetite for China.
Tofu Korma with rice


Ingredients Tofu Korma

  • Tofu – 325 gram
  • Red Bell Pepper – 2
  • Carrots – 6 small ones or 3 large ones (optional)
  • Onion – 1
  • Water – 500ml/ 2 cups
  • Plain Yoghurt/ Creme Fraiche/ Greek Yoghurt – 375 ml/ 1 1/2 cup
  • Garlic – 4 cloves
  • Ginger – 1 inch chopped fresh or 2 teaspoons
  • Low salt Vegetable Bouillon Cube – 1
  • Dried Bay Leaf – 2 small ones or 1 large one
  • Paprika Powder – 2 tablespoons
  • Sugar – 2 teaspoons
  • Cumin – 2 teaspoons
  • Cayenne Pepper – 1 teaspoon
  • Cinnamon – 1 teaspoon
  • Coriander – 1 teaspoon
  • Cardamon – 1/2 teaspoon
  • Black pepper – 1/2 teaspoon
  • Cloves – 1/2 teaspoon
  • Olive Oil

This recipe feeds about 3 people. Can be served with rice (1 cup rice for 3 people) or bread.


  1. Slice and dice the veggies, garlic and ginger.
  2. Heat oil in a pan and bake the onion, garlic and ginger till the onion is translucent
  3. Now add in the paprika and carrots. Then add 1 cup water and the dried bay leaf en let it simmer for 10 minutes at least. Add more water when it becomes too dry.
  4. In the meantime slice and dice the tofu in tiny squares (see picture below). Put aside. Then throw all the remaining spices together in a small bowl and mix.
  5. If serving with rice, make sure to boil the water and start cooking the rice for about 10 minutes.
  6. Now add the spices and the tofu to the pan and stir well.
  7. Then add the yoghurt or creme fraiche and stir until it becomes it a slightly thick sauce.
  8. Remove the bay leaf and serve with the rice or bread!


Step 1 Sliced and diced veggies

sliced and diced paprika and carrots

Step 2 baking the onion, garlic and ginger

onion, garlic and ginger baking

Step3 add the veggies

Paprika and carrots

Step 3 add the water

water added

The tofu


Step 4 tofu sliced and diced in squares

Slice and dice tofu

Add the spices to a small bowl


Mixed spices

Spices mixed

Step 6 the sauce after adding the spices and Tofu

Add Tofu

Step 7 The sauce after adding the yoghurt

Tofu Korma

Variation Tips

  • Ckicken Korma. Instead of Tofu use chicken, make sure to throw the chicken in after the onio, garlic and ginger, but before the vegies and let it bake for a few minutes before adding the veggies. You can also season the chicken beforehand in a marinade of sambal, paprika powder and oil to give it even mroe flavour.

What’s your favourite Tofu dish?

Tags: ,

8 responses to “Lola’s Kitchen: Tofu Korma Recipe

    • I have another Korma recipe coming up next week I think, one with pureed nuts in it. It’s a bit confusing how they are both called korma, but very different in flavour.

    • When I just became a vegetarian I really disliked tofu, but it turned out I just needed to find the right recipes to put it in. This is one of my favourite recipes with tofu.

Leave a Reply

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.