Tofu & Veggie Korma

The folks over at Taste the Dream sent me some samples of their Almond Dream and Coconut Dream non-dairy yogurts so that I could develop a few fun recipes. This post is the first in a sporadic series of yogurt recipe posts.

Almond Dream Non-Dairy Yogurt is their newest addition to the Almond Dream family, but Taste the Dream makes all kinds of other vegan products — Soy Dream milk and ice cream, Almond Dream chocolate-covered ice cream bites (so good!), Cashew Dream milk, and even Dream Gelato (which I've unfortunately never seen in a store around here).

But for now, we're focusing on that Almond Dream Non-Dairy Yogurt, specifically the Plain variety. Keep in mind that "plain" doesn't mean "unsweetened." This yogurt does have a hint of sugar, but it's not as sweet as the fruit-flavored Almond Dream yogurts. It has a light tang, but it's not quite as tangy as some other vegan yogurts on the market. The texture is almost like pudding — smooth and creamy, thick and light.

Despite the slight sweetness, when seasoned correctly, the plain Almond Dream yogurt can work well in a savory application, but you need lots of spice to mask the sweetness. That means it works perfectly in korma, a traditional Indian dish made with a spicy yogurt sauce. For this vegan version, we're using tofu and veggies instead of the more traditional chicken.

Without further ado, here's my recipe for Tofu & Veggie Korma. The ingredient list looks long, but most of those ingredients are spices. Serve this over brown basmati rice.

Tofu & Veggie Korma

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1 pound extra-firm tofu (drained, pressed)

2 6-ounce containers Almond Dream Plain Almond Non-Dairy Yogurt

1 Tbsp. paprika

1 1/2 tsp. garam masala

2 tsp. cumin, divided

1 1/2 tsp. salt, divided

1/2 tsp. turmeric

1/2 tsp. coriander

1 Tbsp. olive oil

1 onion, diced

1 russet potato, diced

2 carrots, peeled and sliced

1 jalapeno, seeded and diced

1 clove garlic, minced

1/2 Tbsp. minced fresh ginger

2 tsp. curry powder

1/2 tsp. cardamom

1/8 tsp. ground cloves

3/4 cup frozen green peas

Cut the tofu into bite-sized cubes, and set aside. In a large mixing bowl, combine the yogurt, paprika, garam masala, 1 tsp. of the cumin, 1 tsp. of the salt, turmeric, and coriander. Stir well to combine. Gently toss the tofu cubes into the yogurt and stir to coat. It's okay if some of the cubes crumble, but try to keep most intact by stirring gently. Set aside.

Heat the oil in a large skillet over medium heat. Add the onion and saute for about 2-3 minutes or until it begins to soften. Stir in the potatoes and carrot. Cook and stir occasionally for about 20 minutes or until potatoes are as tender as desired. As the potatoes cook, if they begin to stick to the pan, add small splashes of water to prevent sticking.

Add the jalapeno, garlic, and ginger, and saute one more minute. Add the curry powder, cardamom, and cloves, and cook and stir another five minutes. Gently stir in the tofu and yogurt sauce and the peas, and saute for about 7-8 minutes or until heated through.