
This Tofu & Vegetable Korma is everything I need in one bowl—protein-packed, anti-inflammatory, and full of flavor. When mileage ramps up, I lean on meals like this to keep me strong, nourished, and feeling good.
✨ Creamy coconut
✨ Warming spices
✨ Veggie-loaded
✨ Balanced macros
✨ Recovery-friendly ingredients (hello, turmeric + ginger!)
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🥣 Here’s the breakdown:
Korma Sauce:
▫️ 1 tbsp avocado oil
▫️ 1 onion, chopped
▫️ 3 garlic cloves, minced
▫️ 4 tbsp cashews
▫️ 1 tsp ginger, minced
▫️ 1 tbsp curry powder
▫️ Salt to taste
▫️ 1 can (14 oz) light coconut milk
Sauté onion + garlic for 5 min, add cashews, ginger, & spices—cook 2 more min. Add coconut milk, simmer 5 min, then blend smooth.
Tofu & Veggies:
▫️ 1 tbsp avocado oil
▫️ 14 oz tofu, cubed
▫️ 1 tbsp tamari
▫️ 1 carrot, sliced
▫️ 1 zucchini, chopped
▫️ 1 red bell pepper, chopped
▫️ ½ head broccoli
▫️ 8 oz veggie broth
Pan-fry tofu with oil + tamari. Add veggies + broth, simmer covered 10 min. Add korma sauce, simmer 5 more min.
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To serve:
🍚 Rice
🥄 Soy yogurt
🌿 Fresh cilantro
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This one’s a staple for me—simple, hearty, and recovery-approved. Try it after your next long session!