How to make the best healthy Tofu Meatballs swimming in a creamy Vegan Korma curry sauce.
Our healthy Tofu Meatballs simmered in Indian vegan korma gravy make for a delicious main course entree. We’re certain the meat lovers in your family will love it on Meatless Mondays!
Our quick & easy Tofu Meatballs recipe features simple and affordable ingredients like onion, lemon, mushrooms, firm and silken tofu, garlic, tahini, soy sauce, panko crumbs, cornstarch, scallions, cilantro, cashews, almonds, cardamom, cumin, coriander, ginger, green chili, cinnamon, turmeric and tomatoes.
Our meat-free korma recipe is vegetarian and vegan friendly.
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What Is Vegan Korma?
Korma is defined as a dish where meat or vegetables are braised with yogurt, cream and broth.
The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, it would have been cooked in a pot over a low fire. A korma can be mildly spiced or very hot and may use lamb, goat, chicken, beef or game.
Historically, korma was prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with vark, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal in Agra.
One of our favourite recipes in the Indian curry genre is Shahi Korma, prepared with paneer and chicken.
If you’re hosting a meatless dinner party and keen to impress your guests with the fragrant spices of India serve a Vegan Korma prepared with plump and juicy Tofu Meatballs.
Travel to India by Cooking Vegan Korma at Home
I love traveling through Asia.
My first visit to Asia had me living in South Korea for a year as a teacher and it’s where I was first introduced to fermented vegetables like kimchi.
After my contract ended in Seoul I travelled throughout Asia for 6 months, visiting the Philippines, Indonesia, Malaysia, Singapore, Cambodia, Laos, Myanmar, Thailand, Vietnam, The Maldives and India.
I spent over a month traveling through India. I started in the capital, eating my way through the bustling markets and fine dining restaurants in Delhi. I then embarked on a magical weekend getaway to awe-inspiring Taj Mahal in Agra. In India’s north you’ll find plenty of barbecue, Tandoori Gobi and wheat based side dishes like scorched naan bread.
For the second half of my Indian adventure I explored the southern state of Kerala. The south is famous for its seafood, coconut, tropical fruits, and rice based side dishes like crispy dosa. The colonial capital of Cochin was formerly run by the Portuguese. It’s also one of the only places in India you can find beef on a menu.
After enjoying a jaunt to the Maldives my India trip came to a close in the Bollywood capital, bustling and cosmopolitan Mumbai. The city is famous for its specialty street foods and fine dining restaurants at opulent luxury hotels. The Taj Mahal Palace in particular serves one of the world’s most famous Afternoon Teas.
What I found most fascinating is India’s distinct regional food cultures. Much like the regional cuisines found in France, Germany, Italy or Spain, each city in India had its own local speciality.
After you’ve traveled to India, return home to prepare a fragrant feast for friends and family featuring this flavourful Tofu Meatballs in Vegan Korma recipe!
Where To Eat Tofu Meatballs
If you live in a large city in Canada or America you’ll likely have access to local Indian restaurants that serve korma curry dishes.
Haven’t traveled to India before? It may be helpful to first sample Vegan Korma at a local restaurant to better understand how the dish is served. You can assess the ideal size of the tofu meatballs, perfect spicy heat level, and complimentary dishes to serve at the table.
In Toronto, popular Indian restaurants that may serve Vegan Korma include Udupi Palace, Lahore Tikka House and Kothur Indian Cuisine.
Join Dobbernationloves founder Andrew Dobson in the kitchen by signing up for a fun virtual cooking class! Classes begin with a cocktail that you can sip while preparing 2-3 recipes that are curated around a unique culinary theme. Check out our current Cooking Class Schedule!
My Family Loves Tofu Meatballs in Vegan Korma Gravy
I’ll never forget my first experience tasting authentic korma in India.
On my last night in Delhi I was excited to dine at one of the Indian capitals most famous restaurants.
I skipped through the luxurious lobby at ITC Maurya Hotel Delhi to enjoy a memorable feast at Bukhara.
As soon as you walk into the restaurant you are greeted by a wall covered in portraits of notable past guests which include US Presidents (Obama and Clinton), Prime Minister Tony Blair, Arnold Schwarzenegger and even the Indian cricket team. Before sitting in my seat it was made clear that Bukhara is where the most distinguished personalities visiting Delhi come to break bread.
The Bukhara dining room is a magical space featuring rustic stone flooring, colourful carpet adorned walls, copper pots and urns found suspended from the ceiling and comfy cushioned stools tucked under large feasting tables. Guests can watch chefs through the display kitchen windows where hundreds of mutton, chicken, prawn and paneer adorned skewers dangle behind flaming charcoal grill and steaming tandoor.
The restaurant specializes in North Indian dishes. Guests enjoy an assortment of wheat-based flatbreads like naan and paratha, which are paired with clay oven baked skewers teaming with smoky tandoori gobi, shrimp, chicken and paneer. They also serve creamy korma and curry dishes containing meat or veggies that are grilled in the tandoor and then simmer in aromatic gravy.
After traveling throughout India and eating at some of the world’s best Indian restaurants I was excited to share my love for korma curry with family in Toronto.
I’ve hosted many Indian-themed feasts, showcasing dishes from Delhi to Bengal via fragrant curries, fresh salads and hearty soups.
When I finally introduced my parents to Vegan Korma Tofu Meatballs their eyes bulged with glee. I knew they’d both enjoy the vegan dish because they love healthy recipes and fragrant Indian curries.
If you’ve traveled to India on holiday there is no better way to share your adventure at home with family and friends at home then by serving our homemade Vegan Korma Tofu Meatballs recipe.
Health Benefits
Our healthy Vegan Korma with Tofu Meatballs recipe is packed full of healthy ingredients!
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
A rich source of phytochemicals and vitamin C, lemons help boost your immune system and neutralize free radicals that cause disease and skin aging. Lemons also protect against heart disease and help improve blood flow to the brain.
Mushrooms are rich in B vitamins: riboflavin, niacin, and pantothenic acid. The combination helps protect heart health.
Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese and phosphorous.
It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.
A useful source of copper, calcium, manganese, and phosphorus, tahini help support circulatory, digestive and skeletal health.
A good source of bone-strengthening vitamin K, cilantro is also rich in antioxidants that help protect the eyes from damage by free radicals.
Cashews are low in sugar and rich in fibre, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.
Containing more protein, fibre, vitamin E and calcium that other nuts, almonds may reduce the risk of heart disease, keep your bones healthy, and help your body absorb essential nutrients.
Cardamom contains phytochemicals that have anti-inflammatory and antibacterial properties.
A rich source of blood-building iron, cumin may also help balance your blood sugar levels and reduce bad cholesterol. It is also traditionally used as a digestive aid.
Rich in energy-boosting manganese, cinnamon is also antibacterial and may protect your brain against Alzheimer’s disease.
Ginger contains at least 14 phytochemicals, many of which have impressive antioxidant and anti-inflammatory properties. It also has a good source of copper, which supports your bones, blood and nervous system.
Chili has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss.
The star component of turmeric is curcumin, a potent phytochemical that has anti-inflammatory and antioxidant properties. It is often prescribed in Indian Ayurvedic medicine to help relieve arthritis, aid digestion and inhibit the growth of cancers.
Rich in a group of phytochemicals called carotenoids, tomatoes may help reduce the risk of heart disease and stroke, and provide protection against cancer. Tomatoes are also a good source of immune-boosting vitamin C.
Tofu Meatballs Recipe Cooking Tips
If it’s your first time cooking Tofu Meatballs at home be sure to review our detailed step-by-step recipe below. Here are some helpful tips and tricks to get you started.
- Use a large nonstick skillet to simmer the vegan korma gravy sauce.
- Use a blender or food processor to prepare the tofu meatballs.
- We’ve used canola oil in this recipe but you can substitute for peanut oil or coconut oil.
- If you can’t find green chilies you can substitute for red chilies. If you don’t like spicy food remove the seeds from the chilies before slicing and adding them to the pot. Or leave them out entirely.
- We’ve used button mushrooms in this recipe but you can substitute for shiitake, maitake, matsutake or enjoki.
- We’ve used panko crumbs in this recipe but you can substitute for Italian bread crumbs.
- Feel free to prepare the quick pickled onions in the recipe or substitue for fermented onions or Vegan Indian Onion Salad.
What To Serve with Vegan Korma Tofu Meatballs
Tofu Meatballs is one of our favourite vegan korma recipes to serve at a healthy dinner party.
The spicy vegan recipe can be served as a light lunch all on its own or as an entree with rice, naan flatbread and lemon pickle.
If you’re hosting an Indian-themed potluck or buffet you may enjoy serving this Vegan Korma recipe with these popular Indian recipes:
- Curry Leaf Rice with Cashews
- One Pot Indian Thakkali Tomato Biryani
- Chanachur Chivda Bombay Mixture Namkeen
- Parippu Vada Recipe With Coconut Chutney
- Tomato Chutney For Dosa
- Pitod Ki Sabji Vegetarian Indian Chickpea Dumplings
- Vegetarian Malai Kofta
- Chingri Malai Curry Bengali Coconut Prawns
- Pepper Milagu Rasam Vegan South Indian Soup
- Creamy Vegetarian Indian Paneer Soup
- Chicken Manchow Soup Recipe
- Turmeric Pumpkin Spice Indian Cake
- Indian Onion Salad
- Chicken Shahi Korma
- Vegetarian Shahi Paneer
- Indian Pudla Crepes
- Spicy Tikka Masala Turkey Barley Soup
You May Also Enjoy These Vegan Recipes…
- Vegan Eggnog Aquafaba Cocktail
- Sangchu Geotjeori Sweet and Sour Korean Lettuce Salad
- Crispy Vegan Pan Fried Korean Tofu
- Vegan Lebanese Cabbage Malfouf Salad
- Vegan Spicy Crispy Roasted Harissa Potatoes
- Vegan Slow Cooked Red Cabbage with Cranberries
- Zeytoon Parvardeh Marinated Persian Olives
- Healthy Vegan Roasted Garlic in Air Fryer
- Mutabbal Vegan Middle Eastern Eggplant Dip
- Vegan Buckwheat Gluten Free Porridge
- Vegan Spicy Turkish Salsa Ezme Salata Salad
- Kisir Recipe Healthy Vegan Turkish Bulgur Salad
- Lebanese Toum Kebab Shop Garlic Sauce
- Vegan Keto Za’atar Butter Bean Dip Recipe
- Swedish Pickled Rhubarb Recipe
- Egyptian Salad Vegan Salata Baladi
- Vegan Pkaila Tunisian Butter Bean Stew
- Creamy Vegan Cauliflower Soup
- Vegan Citrus “Rojak” Singapore Salad
- Grabong Northern Thai Pumpkin Fritter
- Venezuelan Guacamole
- Mexican Sweet Potato Rice
- Melitzanosalata Greek Eggplant Dip
How To Make Vegan Korma Tofu Meatballs
Tofu Meatballs in Creamy Vegan Korma
Equipment
- baking sheet
- Mixing bowls
- Large Nonstick Skillet
- Food processor
- Mortar and Pestle
- measuring cups
- measuring spoons
- French knife
Ingredients
- 1/2 cup Red Onion thinly sliced
- 2 tbsp Lemon Juice
- 1/8 tsp Kosher Salt
Tofu Meatballs
- 2 tbsp Canola Oil
- 250 g Button Mushrooms sliced
- 200 g Extra Firm Tofu crumbled into large chunks
- 3 Garlic Cloves crushed
- 150 g Silken Tofu
- 2 tbsp Tahini
- 1 tbsp Soy Sauce
- 1/4 cup Panko Crumbs
- 1.5 tsp Cornstarch
- 8 Scallions sliced
- 1/2 cup Cilantro chopped
- Kosher Salt and Pepper to taste
Korma
- 1/4 cup Cashews
- 2 tbsp Blanched Almonds
- 6 Cardamom Pods pods discarded and seeds reserved
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 3 tbsp Canola Oil
- 1 Medium Spanish onion chopped
- 2 3/4 cup Water plus 2 tablespoons
- 4 Garlic Cloves crushed
- 15 g Fresh Ginger minced
- 1 Green Chile seeds and finely chopped
- 1 Cinnamon Stick
- 3/4 tsp Ground Turmeric
- 2 Plum Tomatoes grated, skins discarded
- Salt and Pepper to taste
- 2 tbsp Cilantro sliced
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- Combine the red onion, lemon juice, and salt in a small bowl and set aside.
Tofu Meatballs
- Heat the oil in a large saute pan on high heat, then add the mushrooms and extra-firm tofu and cook until lightly golden, about 8 minutes. Stir in the garlic for 30 seconds, then remove from the heat. Place in a food processor and pulse until roughly chopped.
- Transfer to a large mixing bowl with the silken tofu, tahini, soy sauce, panko, cornstarch, green onions, cilantro, 3/4 tsp salt, and freshly ground pepper. Mix well to combine.
- With oiled hands, form into sixteen Ping Pong ball sized balls. Place on the prepared baking sheet, spaced apart, and bake for 25 minutes until lightly golden. Set aside.
Korma sauce
- Put the cashews and almonds into a small saucepan on medium-high heat. Cover with water, bring to a boil, then decrease the heat to a medium and simmer for 20 minutes. Drain and set aside.
- Finely crush the cardamom seeds, cumin seeds, and coriander seeds in a mortar and pestle and set aside.
- Put 4 tsp of oil into a large saute pan over medium-high heat. Add the onion and cook for 10 minutes, or until softened and lightly browned. Transfer to a blender along with the nuts and 3/4 cup plus 2 tbsp of water and blend until completely smooth.
- Put the remaining oil into the same pan over medium-high heat. Add the garlic, ginger, and green chile and cook for 1 minute, then add the spices and cook for 1 minute more. Add the grated tomatoes and cook for 4 minutes, stirring occasionally, until thickened. Add the pureed onion-nut mixture, 2 cups water, 1.5 tsp salt and black pepper to taste. Bring to a simmer, then decrease the heat to medium and cook for 25 minutes, until reduced by a third. Add the baked vegan tofu meatballs to the sauce, cover, and heat for 5 minutes, until the meatballs are warmed through.
- Sprinkle with cilantro and sliced red onion. Serve with basmati rice or naan bread.
Nutrition
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