Cauliflower and Tofu Maple Korma


Mains / Vegetarian Mains

Cauliflower and tofu maple syrup korma
6 portions

Ingredients

For the korma sauce:

  • 60g blanched almonds
  • 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
  • Salt and pepper to season
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 green chilli, finely chopped
  • 15g fresh ginger, peeled and grated
  • 1 tsp ground cardamom
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1⁄2 tsp ground turmeric
  • 400ml – 500ml water

For the cauliflower and tofu:

  • 350g hard tofu, cubed
  • 1 cauliflower, cut into bite sized florets
  • 1 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
  • 1 tbsp olive oil
  • Bunch spring onion, chopped for garnish

Method

To make the korma sauce:

  1. In a food processor, blend almonds, maple syrup and salt and pepper together until smooth
  2. In a pan, heat olive oil and fry onion, garlic, chilli and grated ginger until soft. Add ground cardamom, coriander, cumin and turmeric and cook for a further 5 minutes
  3. Add the contents of the pan to the food processor and blend together for 60 seconds
  4. Transfer korma sauce to a saucepan, add water, stir and simmer on a low heat to warm through

To prepare the cauliflower and tofu

  1. In a bowl, toss cauliflower florets and cubed tofu together in maple syrup and olive oil
  2. Transfer to a baking tray, season with salt and pepper and oven roast for 20 – 25 minutes until tofu is golden brown and cauliflower is cooked through
  3. Into serving bowls, ladle the warmed korma sauce over the roasted cauliflower and tofu
  4. Garnish with chopped spring onions and serve with rice

Easy to prepare, this fragrant vegan korma is subtly enhanced by golden maple syrup.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

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