Tofu Korma Masala

As a Hanukkah present, Phil got a package of korma masala spices from Kalustyan’s.  Feeling the chill Monday night, I decided that some hot and spicy food was in order.  The recipe was right on the spice bag!

I first rinsed some brown rice (sadly, not basmati) with cold water and started it cooking in our rice cooker and then proceeded to follow the very simple instructions.  Since I don’t have the packet in front of me, I’m relying on my memory…hope it’s right!

Tofu Korma Masala


  • olive oil
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste (I just blended about 4 cloves of garlic with some peeled ginger to create the “pastes”)
  • 3-4 tablespoons korma masala
  • 1 package firm tofu, crumbled
  • 1 cup plain yogurt or low-fat sour cream
  • 1 onion, sliced thinly and cooked until golden brown (optional)
  • salt (to taste)
  • hot sauce & cilantro (optional)

To Do:

  1. Start cooking rice (if desired) and if you want to have the onion garnish (it’s good!), just put a splash of oil in a small frying pan and cook the onions until golden brown.  Reserve for later.
  2. Heat olive oil in a large pot and add the garlic and ginger paste.  Reduce heat to low and stir until they become golden brown.
  3. Add the tofu, yogurt/sour cream, and korma masala spice.  Raise the heat until the mixture bubbles and then turn down to a simmer.
  4. Add water or vegetable stock if the mixture looks to dry.  Cover the pot and let simmer for about 15 minutes.
  5. Taste, if it needs a little salt, add some.
  6. Serve over rice and add onion garnish, cilantro and hotsauce.

4 Comments on “Tofu Korma Masala”

  1. twoveganboys says:

    This looks and sounds heavenly. Mmm.

  2. David says:

    I love that place! Amazing all the different kinds of rice (I like the black rice and the sweet red, which turns my rice cooker red).

    I just visited the tofu lady (she says hi) so I’ll have to try this recipe.

    What gives it the heat?

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