Tofu Vindaloo (Vegan Vindaloo)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
265 kcal
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Course
Main Course
Tofu Vindaloo (Vegan Vindaloo)
Description
This Tofu Vindaloo starts by pureeing fresh onion, garlic, ginger, and a blend of warming spices such as cumin, turmeric, coriander, mustard powder, cinnamon, cloves, salt, and pepper into a fragrant paste. The tofu is pan-fried until browned to develop a firm exterior before the vindaloo paste is heated briefly to release its aromas.
The paste is combined with vegetable broth, tomato paste, apple cider vinegar, and brown sugar to create the signature tangy and slightly sweet sauce. Cauliflower florets, diced red bell pepper, and cut green beans are simmered in the sauce until tender, allowing them to absorb the robust flavors.
Designed for moderate spiciness, the level of heat can be adjusted by altering the chili paste quantity. The dish is traditionally served with steamed rice or naan bread, providing a neutral base to balance the curry's complexity.
Ingredients
For the vindaloo paste:
- 1 onion small, quartered
- 3 garlic cloves
- 2 teaspoons ginger fresh grated
- 1 tablespoon Asian chili paste or to taste
- ½ tablespoon cumin ground
- 1 teaspoon Turmeric ground
- ½ teaspoon ground coriander
- ½ teaspoon mustard powder dry
- ½ teaspoon ground cinnamon
- ¼ teaspoon cloves ground
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Tofu Vindaloo:
- 2 tablespoons grapeseed oil or other neutral-flavored vegetable oil
- 15 ounce tofu 1 package, drained and pressed for at least 20 minutes and cut into 1-inch cubes, extra firm
- 1 ¼ cups vegetable broth
- ½ cup tomato paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 head cauliflower medium , chopped into florets
- 1 red bell pepper diced
- 2 cups Green bean cut into 2-inch pieces, fresh
- rice for serving, or naan
Instructions
To make the vindaloo paste:
- Place all of the paste ingredients in a food processor or blender and puree until it reaches a paste consistency, stopping to scrape down the sides of the bowl or pitcher as needed. Set aside.
To make the Tofu Vindaloo:
- Add the oil to a large saucepan over medium-high heat. When hot, add the tofu and cook for about 10 minutes, flipping every 2 minutes or so, until it's lightly browned.
- Push the tofu out to the sides of the of the saucepan, making a space in the center. Add the vindaloo paste to the center and heat for 1 minute, until fragrant. Add the broth, tomato paste, cider vinegar and brown sugar. Stir gently to combine, then bring to a simmer and add the cauliflower, pepper and green beans.
- Reduce heat to low and simmer, uncovered, for 12-15 minutes or until veggies are tender, stirring occasionally. Add up to ½ cup of water during cooking if sauce becomes too thick.
- Divide onto plates and serve with rice or naan.
Notes
- Adjust chili paste amount to control the heat; increase for spicier vindaloo or reduce for milder flavor.
- Press tofu for at least 20 minutes to remove excess moisture before cooking for better texture.
- Simmer vegetables until tender, adding water if sauce thickens too much during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1255mg | 52% |
| Potassium | 1223mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 1987IU | 40% |
| Vitamin C | 125mg | 139% |
| Calcium | 131mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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