5 from 12 votes
Tofu Vindaloo (Vegan Vindaloo)
Tofu Vindaloo is a vegan adaptation of a spiced Indian curry using tofu cubes browned in oil and simmered with a homemade vindaloo paste made from onion, garlic, ginger, and ground spices. The sauce includes tomato paste, apple cider vinegar, brown sugar, and vegetable broth, with cauliflower, red bell pepper, and green beans added for texture. This medium-hot curry pairs well with rice or naan.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
servings
Calories:
265 kcal
Course:
Main Course
Cuisine:
Indian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 265
% 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.