Roasted tofu and cauliflower with maple korma sauce

One hour recipes / Vegan Mains

4 portions


For the korma sauce:

  • 60g blanched almonds
  • 2 tbsp pure Canadian maple syrup
  • Salt and pepper to season
  • 1 tbsp olive oil
  • 1 white onion, diced
  • 2 cloves garlic, crushed
  • Small piece fresh ginger, peeled and grated
  • 1 green chilli, finely chopped
  • 500ml water
  • 2 fresh tomatoes, chopped
  • 1 tbsp ground cardamom
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1/2 tsp ground turmeric

For the tofu and cauliflower:

  • 1 large cauliflower, divided into florets
  • Handful fresh coriander
  • Hard tofu, cut into chunks
  • 1 tbsp pure Canadian maple syrup, for drizzling


  1. In a blender, add almonds, maple syrup, salt and pepper and blitz together until combined.
  2. In a shallow pan, heat olive oil and gently fry the onion, garlic, green chilli and grated ginger until soft, taking care not to burn. Add to the blender and blitz for a further 30-60 seconds or until a smooth paste forms.
  3. Pour the blender contents into a medium-sized saucepan, add water, stir and simmer on a low heat to warm through.
  4. In a small frying pan, dry fry the ground cardamom, coriander, cumin and turmeric on a medium heat. Take care not to burn or scorch the spices, as they will taste bitter.
  5. Add chopped tomatoes and stir, before cooking for 2-3 minutes.
  6. Add the contents to the korma sauce and stir thoroughly.
  7. On a baking tray, lay out cauliflower florets and tofu cubes, lightly drizzle over maple syrup, season with salt and pepper and oven roast for 20-25 minutes until light golden brown and cooked through.
  8. Portion up cauliflower and tofu into serving bowls and add a ladle of korma sauce over the top. Garnish with chopped or torn fresh coriander and serve with freshly baked naan or chapatis.

Maximum flavour with minimal effort. A healthy homemade korma sauce with cauliflower and tofu, brought to life by the addition of Pure Canadian 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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