Zero Waste Tofu Korma
20 servings
2 tsp Cumin seeds
2 tsp Coriander seeds
2 cups Red Onion, Medium Dice
½ cup Garlic Cloves, Minced
¼ cup Ginger, Minced
1 tbsp Garam masala
1 tbsp Ground cumin
1 tbsp Ground turmeric
2 tsp Ground cardamom
2 tsp Ground cinnamon
2 tsp Chili powder
¼ cup Tomato Paste
¼ Oil
3 lbs Extra firm tofu, cut into 1 inch cubes
4 cups Coconut milk
1 ½ cups Cashews
¼ cup Matriark Upcycled Vegetable Concentrate (¼ cup concentrate plus 1 ½ cup warm water)
4 each Lemon, cut in eighth
1 cup Cashews, crushed for garnish
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In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder and blend until fine.
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Add onion, garlic, ginger, garam masala, cumin, turmeric, cardamom, cinnamon, chili powder, tomato puree and oil into blender and blend until a paste forms. Add a splash of diluted vegetable broth concentrate as needed to loosen paste.
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Heat a tbsp of oil in a large frying pan and add the tofu. Fry for 5-10 minutes until the tofu crisps and turns golden. Transfer to a bowl and set aside.
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In the same pan, add the curry paste, coconut milk, and diluted vegetable broth concentrate over low heat.
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Place the cashews and water in a high speed blender until creamy. If a high speed blender isn't used, cashews will need to be soaked in hot water for 30 minutes.
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Add cashews into the curry sauce and gently simmer for 15 minutes.
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Toast remaining cashews for garnish in a frying pan over medium heat until brown. Stir often to prevent burning.
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Once korma sauce has simmered and thickened into a creamy texture, add tofu to warm.
To Serve: Garnish with squeeze of lemon and crushed cashew.