Creamy Mushroom & Tofu Korma

A rich, creamy, plant-based korma made with simple pantry ingredients and packed with cozy, aromatic flavour.

Mom was out of town for 10 days and while I missed her a lot, I’d be lying if I said I didn’t see an opportunity.

Because here’s the thing, she absolutely hates mushrooms.

So naturally, the first thing I made? A creamy, indulgent mushroom and tofu korma that I wouldn’t normally cook when she’s around.

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This recipe is:

• 🌱 Vegan & dairy-free

• 🍄 Rich, creamy, and comforting

• ⏱ Ready in ~40 minutes

• 🧾 Made with simple, everyday ingredients

Why This Recipe Works

This korma gives you restaurant-style creaminess without cream.

• Cashews + coconut milk create a silky, luxurious base

• Whole spices + ground spices build deep flavor

• Mushrooms add a lovely umami flavour

• Silken tofu keeps it soft, light, and protein-rich

It’s the kind of dish that tastes like it took hours but doesn’t.

How to Make Mushroom & Tofu Korma (Overview)

This recipe comes together in 3 simple parts:

1. Cook the Mushrooms

Sauté sliced mushrooms separately until browned and reduced. (This step = flavor boost. Don’t skip.)

2. Make the Korma Base

Cook onions → add aromatics → add spices → simmer with coconut milk + cashews.

3. Blend & Combine

Blend into a smooth sauce, return to pan, then add tofu + mushrooms and simmer.

That’s it. Simple, layered, and very forgiving.

Tips for Best Results

• Take your time with onions → this builds the base flavor

• Blend while slightly cooled for safety + better texture

• Don’t overcook tofu — it can break

• Let mushrooms brown properly (no overcrowding the pan)

Creamy Mushroom & Tofu Korma

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2–3

Ingredients

Base

• 2 tbsp oil

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp grated ginger

• 2 tbsp tomato purée

Spices

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ¼ tsp cinnamon

• ¼–½ tsp chilli powder

• 3 cardamom pods, crushed

• 3 cloves

Creamy Sauce

• 400 ml coconut milk

• 150 ml vegetable stock

• 50 g cashews

Add-ins

• 300 g silken tofu, cubed

• 250 g mushrooms, sliced

• 1–2 tbsp oil (for mushrooms)

• Salt & pepper to taste

• 1–2 tsp lemon juice

Instructions

1. Cook mushrooms in oil until browned and reduced; set aside.

2. Sauté onions until soft and golden, then add garlic and ginger.

3. Stir in tomato purée and spices; cook until fragrant.

4. Add coconut milk, stock, and cashews; simmer 10 minutes.

5. Cool slightly, then blend into a smooth sauce.

6. Return to pan, add mushrooms and tofu, and simmer 5–10 minutes.

7. Finish with lemon juice, salt, and pepper; serve warm.

8. Serve hot with roti, rice, naan or toasted sourdough

Notes

• Sauce thickens as it cools

• Add water if it becomes too thick

• Best enjoyed fresh, but stores well for 1–2 days