Tofu Vindaloo
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
175 kcal
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Course
Main Course
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Cuisine
Indian
Tofu Vindaloo
Description
This Tofu Vindaloo recipe begins by preparing a vibrant vindaloo paste blending soaked Kashmiri chilies, garlic, whole cloves, cinnamon, ginger, cumin seeds, coriander, black peppercorns, cayenne powder, vinegar, and water. This paste is ground to a semi-smooth consistency forming the curry’s base. The cubed, pressed tofu is tossed with Kashmiri chili powder, vinegar, oil, garlic powder, and cornstarch to develop a light coating.
The tofu cubes are pan-fried until the edges turn golden, enhancing their texture and allowing them to better absorb flavors. Separately, finely chopped red onions are cooked with salt until golden, with water added as needed to develop a soft yet rich base. The vindaloo paste is added and brought to a boil before returning tofu to the skillet to simmer in the spicy sauce about 10 minutes, allowing the tofu to soak up the complex flavors of the tangy, spicy curry.
Variations include using different dried chilies if Kashmiri are unavailable, adjusting heat by reducing cayenne and black pepper, and substituting tofu with chickpeas or vegetables for soy-free or oil-free options. The dish pairs well with rice or flatbreads for a hearty meal.
Ingredients
For the vindaloo paste:
- 2 kashmiri chilies large, dried, soaked in hot water for 15 minutes; use 3-4 if medium size
- 6-8 cloves garlic
- 2 clove whole
- 1/2 teaspoon cinnamon
- 1 inch ginger
- 1/4 teaspoon cumin seeds
- 2 teaspoons coriander seeds or ground coriander
- 1/2 teaspoon black peppercorns use 1/4 teaspoon for less heat (or use freshly ground black pepper
- 1/4 - 1/2 teaspoon cayenne powder or Indian red chili powder
- 2 tablespoons apple cider vinegar Or malt vinegar, or white vinegar
- 1 1/2 cups water
For the tofu:
- 14 ounce tofu then cubed, firm or extra firm, pressed for at least 15 minutes
- 1.5 teaspoon kashmiri chili powder or paprika
- 1 teaspoon white vinegar
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon garlic powder
- 2 tablespoons corn starch or tapioca or arrowroot starch
For the sauce:
- 2-3 teaspoons neutral cooking oil generic cooking oil
- 1 1/2 cups onion red, finely chopped
- 1/2 teaspoon salt or more as needed
- cilantro for garnish; 'or' denotes alternatives for garnish
- Non-Dairy yogurt
- cashew cream
Instructions
- Vindaloo paste: Drain the soaking chilies and add to blender. Add the rest of the ingredients to the blender and blend until the spices are broken down and the chilies have broken down into a somewhat smooth mix. Then set aside.
- For the tofu: Add the cubed tofu to bowl. Sprinkle in the rest of the ingredients and toss well to coat evenly.
- Heat the skillet over medium heat with 2 teaspoons of oil. Once the oil is hot, add the tofu to the skillet and cook until most of the edges are golden.
- Then remove the tofu from the skillet into a bowl.(Alternatively, You can bake the tofu at 400 deg F for 20 mins )
- Add another teaspoon of oil and add the onion and a good pinch of salt and cook until the onion is golden. Add splashes of water if the onion is starting to crisp too quickly, to help it cook evenly, get golden and stay moist.
- Then add in the blended vindaloo paste and bring to a good boil. Add the tofu and 1/2 teaspoon salt. Simmer for 10 minutes over medium-low heat. (For crispier tofu, fold it in the last minute of simmering)
- Taste and adjust salt and flavor. Add more water for saucier consistency if you like. Switch off heat then let it sit for another 5-10 minutes before serving. Garnish with cilantro and some non-dairy yogurt or cashew cream. Serve with rice , naan or flatbread. Store refrigerated for upto 3 days.
Notes
- Substitute Kashmiri chilies with mild dried chilies like guajillo or California red for a similar flavor.
- Reduce cayenne and black pepper to adjust heat level to taste.
- For a soy-free option, try chickpea tofu or soycurls soaked in broth, or use vegetables such as cauliflower or zucchini.
- Omit oil from tofu marinade and bake tofu at 400°F for 20 minutes for an oil-free version.
- Vegetable vindaloo variation: roast 2.5 cups chopped vegetables with marinade and simmer in sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 306mg | 13% |
| Potassium | 220mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 39mg | 43% |
| Calcium | 167mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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