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Tofu Vindaloo
5 from 33 votes

Tofu Vindaloo

Tofu Vindaloo uses a spicy, tangy vindaloo paste made from soaked dried Kashmiri chilies, spices, garlic, ginger, and vinegar, combined with marinated tofu cubes that are pan-fried until golden. The dish simmers with caramelized onions and the flavorful sauce, creating a hearty vegan version of the classic vindaloo curry. The tofu absorbs the complex spice blend, yielding a rich, spicy, and slightly acidic curry suitable for those seeking a plant-based Indian meal.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 175 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. For the tofu: Add the cubed tofu to bowl. Sprinkle in the rest of the ingredients and toss well to coat evenly.
  3. 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.
  4. Then remove the tofu from the skillet into a bowl.(Alternatively, You can bake the tofu at 400 deg F for 20 mins )
  5. 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.
  6. 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)
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 175

% 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.