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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Tofu Vindaloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions