Tofu Vindaloo Recipe

Name: Tofu Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 inch piece fresh ginger root, peeled and minced; 2 onions, halved and sliced; 1/2 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

Servings: persons

3 tablespoons vegetable oil
2 inch piece fresh ginger root, peeled and minced
2 onions, halved and sliced
1/2 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

1
Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2
Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes.
3
Stir in the onions, cauliflower, and carrots.
4
Cook and stir until the vegetables have softened, about 5 minutes.
5
Stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain.
6
Stir in the coconut milk, vegetable broth, and garbanzo beans.
7
Gently fold in the tofu and mushrooms, and season to taste with salt.
8
Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes.
9
Stir occasionally as the vindaloo cooks.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 inch piece fresh ginger root, peeled and minced, 2 onions, halved and sliced, 1/2 head cauliflower, cut into florets, and more.

Yes, Tofu Vindaloo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Vindaloo

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