Name: Tofu Vindaloo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: Vindaloo Paste:; 2 large dried Kashmiri chilies (soaked in hot water for 15 minutes; use more if smaller); 6-8 cloves garlic; 2 whole cloves; 1/2 teaspoon cinnamon; 1 inch ginger, peeled; 1/4 teaspoon cumin seeds; 2 teaspoons coriander seeds (or ground coriander); 1/2 teaspoon black peppercorns (reduce to 1/4 teaspoon for less heat); 1/4 – 1/2 teaspoon cayenne or Indian red chili powder; 2 tablespoons apple cider vinegar, white vinegar, or malt vinegar; 1 1/2 cups water; For the Tofu:; 14 ounces firm or extra firm tofu, pressed for at least 15 minutes and then cubed; 1.5 teaspoons Kashmiri chili powder or paprika; 1 teaspoon white vinegar; 1 teaspoon oil (for tossing tofu); 1/2 teaspoon garlic powder; 2 tablespoons cornstarch (or tapioca or arrowroot starch); 2-3 teaspoons oil (for frying); 1 1/2 cups finely chopped red onion; 1/2 teaspoon salt (or more as needed); Cilantro (for garnish); Non-dairy yogurt or cashew cream (for garnish)

Description

A soul-satisfying vegan twist on the classic Goan Vindaloo, featuring tender tofu in a rich blend of spices.

Ingredients

Scale

Vindaloo Paste:
2 large dried Kashmiri chilies (soaked in hot water for 15 minutes; use more if smaller)
6–8 cloves garlic
2 whole cloves
1/2 teaspoon cinnamon
1 inch ginger, peeled
1/4 teaspoon cumin seeds
2 teaspoons coriander seeds (or ground coriander)
1/2 teaspoon black peppercorns (reduce to 1/4 teaspoon for less heat)
1/4 – 1/2 teaspoon cayenne or Indian red chili powder
2 tablespoons apple cider vinegar, white vinegar, or malt vinegar
1 1/2 cups water
For the Tofu:
14 ounces firm or extra firm tofu, pressed for at least 15 minutes and then cubed
1.5 teaspoons Kashmiri chili powder or paprika
1 teaspoon white vinegar
1 teaspoon oil (for tossing tofu)
1/2 teaspoon garlic powder
2 tablespoons cornstarch (or tapioca or arrowroot starch)
2–3 teaspoons oil (for frying)
1 1/2 cups finely chopped red onion
1/2 teaspoon salt (or more as needed)
Cilantro (for garnish)
Non-dairy yogurt or cashew cream (for garnish)

Instructions

Prepare the Vindaloo Paste: Blend the soaked chilies with garlic, cloves, cinnamon, ginger, cumin seeds, coriander seeds, black pepper, cayenne, vinegar, and water until smooth.
Toss the Tofu: In a bowl, mix the cubed tofu with Kashmiri chili powder, white vinegar, oil, garlic powder, and cornstarch until well coated.
Sauté or Bake the Tofu: Heat a skillet and use 2 teaspoons of oil to sauté the tofu until golden brown (8-10 minutes) or bake at 400°F (200°C) for 20 minutes, flipping halfway.
Cook the Onions: In the same skillet, add another teaspoon of oil and the chopped onion with salt. Cook until golden (5-7 minutes), adding water as needed.
Add the Paste: Stir in the vindaloo paste and bring it to boil.
Combine and Simmer: Add the tofu along with an additional 1/2 teaspoon salt, then simmer for around 10 minutes, adjusting water for desired consistency.
Finish and Serve: Turn off the heat, let it rest for 5-10 minutes, garnish with cilantro and yogurt or cashew cream, and serve with rice or naan.

Notes

Use organic, non-GMO tofu for best results. You can adjust spice levels to your preference. Leftovers can be stored in the fridge for up to three days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Cooking
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 16g
Cholesterol: 0mg

Keywords: Tofu Vindaloo, Vegan Curry, Indian Recipes, Comfort Food, Plant-Based Meals