0 from 12 votes
Tofu Vindaloo (Vegan Vindaloo)
Seared tofu and tender veggies simmered together with Indian spices--what could be better? Forget take-out--this is a spicy veggie vindaloo you can make right at home.
Prep Time
10 mins
Cook Time
10 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 fresh grated ginger
- 1 tablespoon Asian chili paste or to taste
- ½ tablespoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon dry mustard
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Tofu Vindaloo:
- 2 tablespoons grapeseed oil or other neutral-flavored vegetable oil
- 15 ounce extra firm tofu 1 package, drained and pressed for at least 20 minutes and cut into 1-inch cubes
- 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 fresh green beans cut into 2-inch pieces
- Rice or naan for serving
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
- Vindaloo is one of the spicier Indian dishes. This version is a medium-hot version. If you like super-spicy vindaloo, feel free to up the chili paste. If you're not into spicy, or aren't sure, cut down on the chili paste. You can always add a bit more at the end if it turns out too mild.
Nutrition Information
Calories
265kcal
(13%)
Carbohydrates
34g
(11%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
Monounsaturated Fat
2g
Sodium
1255mg
(52%)
Potassium
1223mg
(35%)
Fiber
8g
(32%)
Sugar
19g
(38%)
Vitamin A
1987IU
(40%)
Vitamin C
125mg
(139%)
Calcium
131mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
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.