Tofu korma from Great British Vegan: Simple, Plant-based Recipes to Cook the Nation's Favourite Dishes (page 68) by Aimee Ryan

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Notes about this recipe

  • MsMonsoon on August 04, 2023

    Surprised how well this turned out! My tofu never got browned even after doubling the sauté time, and it broke apart so the overall look of the sauce was more like ground meat rather than “chicken” pieces. I did two bell peppers (red and yellow) instead of one, and was very generous with my spinach and cilantro, and the sauce was enough, in volume and flavor, to take on the extra veg. As usual, I used extra garlic. Since I am without an immersion blender, need to make the sauce quite a bit earlier so it can cool down before going into the blender.

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