The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tofu Korma with Black Rice & Cashews
Our better-than-takeaway korma is a crowd-pleaser! Made with golden high-protein tofu, vibrant peppers and leafy spinach. Add creamy coconut milk, then spoon it over black rice. Don't forget the crunchy cashews on top. Even better? Each serving provides 1/3 of your daily fibre!
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 30g cashew nuts (Nuts)
- 80g baby spinach
- 1 handful of fresh coriander
- 30g smooth cashew butter (Nuts, Peanuts) (Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 40g creamed coconut
- 4 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 pepper
- 2 onion
- 200g black rice (Organic Black Rice)
Nutritional Information
Calories: 648
Protein: 34g
Carbs: 51g
Fat: 33g
Tofu Korma with Black Rice & Cashews
Our better-than-takeaway korma is a crowd-pleaser! Made with golden high-protein tofu, vibrant peppers and leafy spinach. Add creamy coconut milk, then spoon it over black rice. Don't forget the crunchy cashews on top. Even better? Each serving provides 1/3 of your daily fibre!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
- Meanwhile, in the measuring jug, mix the cashew butter with 2 tbsp boiling water to form a smooth paste, then gradually top up with 250ml boiling water. Stir in the creamed coconut, until dissolved
Prep & soften the veg
- Thinly slice the onions. Dice the peppers into 2cm chunks
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Season with salt and pepper. Remove from the pan and set aside
Get your simmer on
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 4-5 mins, stirring occasionally, until softened. Season with salt and pepper
- Add the ginger & garlic paste, curry powder and korma paste to the pan. Cook for 2 mins, then stir in coconut mixture and tamari. Simmer for 5-6 mins, until thickened
Last bits
- Roughly chop the coriander
- Rinse the spinach, then stir into the curry along with half the coriander and the tofu
- Simmer for 1-2 mins, until wilted. Add a splash of water if it gets too thick. Season to taste with salt and pepper
Plate up
- Serve the tofu korma into bowls, with the rice alongside. Garnish with the cashews and remaining coriander
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