Tofu Vindaloo Recipes

TOFU VINDALOO RECIPE - (4/5)

Tofu Vindaloo Recipe - (4/5) image

Provided by á-29897

Number Of Ingredients 24

Ingredients

VINDALOO PASTE:
1 small onion, quartered
3 garlic cloves
2 teaspoons fresh ginger, grated
1 tablespoon Asian chili paste (or to taste)
1/2 tablespoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon black pepper
TOFU VINDALOO:
2 tablespoons grape seed oil (or other neutral-flavored vegetable oil)
1 (15 ounce) package extra firm tofu, drained and pressed for at least 20 minutes and cut into 1-inch cubes
1 1/4 cups vegetable broth
1/2 cup tomato paste
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 medium head cauliflower, chopped into florets
1 red bell pepper, diced
2 cups fresh green beans, cut into 2-inch pieces
Rice or naan, for serving

Steps:

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. 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 1/2 cup of water during cooking if sauce becomes too thick. Divide onto plates and serve with rice or naan.

TOFU VINDALOO

Tofu Vindaloo image

This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants. Serve with basmati rice.

Provided by sidnam

Categories Indian Recipes

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
2 inch piece fresh ginger root, peeled and minced
2 onions, halved and sliced
½ head cauliflower, cut into florets
3 carrots, peeled and sliced
3 tablespoons vindaloo curry powder
6 tablespoons tomato paste
1 (15 ounce) can coconut milk
1 cup vegetable broth
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 pound extra-firm tofu, cut into 1-inch cubes
1 cup mushrooms, sliced
salt to taste

Steps:

Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. Stir in the onions, cauliflower, and carrots. Cook and stir until the vegetables have softened, about 5 minutes.
Stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain. Stir in the coconut milk, vegetable broth, and garbanzo beans. Gently fold in the tofu and mushrooms, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Stir occasionally as the vindaloo cooks.

Nutrition Facts : Calories 413 calories, Carbohydrate 33.2 g, Fat 27.8 g, Fiber 8.6 g, Protein 15.1 g, SaturatedFat 14.9 g, Sodium 400.8 mg, Sugar 9 g

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