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Tofu vindaloo recipe


  • Recipes
  • Dish type
  • Main course
  • Curry
  • Tofu curry

This is an easy vegetarian tofu vindaloo. Serve with basmati rice.

4 people made this

IngredientsServes: 6

  • 450g extra firm tofu, cut into 2.5cm cubes
  • 1/2 head cauliflower, separated into florets
  • 3 medium carrots, peeled and sliced
  • 2 onions, halved and sliced
  • 200g mushrooms, sliced
  • 5cm piece of ginger, peeled and finely chopped
  • 1 (400g) tin chickpeas, rinsed
  • 1 (400g) tin coconut milk
  • 6 tablespoons tomato puree
  • 225ml vegetable stock
  • 3 tablespoons good quality Vindaloo paste
  • 3 tablespoons vegetable oil
  • salt to taste

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Heat oil in a large heavy pot on medium-high heat. Cook ginger and allow to become aeromatic, about 2 minutes.
  2. Add onions, cauliflower and carrots, cook until lightly braised, about 5 minutes.
  3. Mix tomato puree and vindaloo spice into coconut milk. Add coconut milk mixutre to the vegetables, stir. Add remaining ingredients, stir gently.
  4. Bring to the boil then cook at a simmer over medium heat until vegetables are cooked but not overdone, about 15 minutes. Serve over basmati rice or other grain.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Kook4me

I made this tofu curry slightly different by substituting tin lentils for the chick peas and including fresh green beans... photo is of my dish...-17 May 2011(Review from this site AU | NZ)


Vegetable & Breaded Tofu in Vindaloo Curry Sauce

    1 package Nasoya Lite Firm Tofu - 14 oz
    4 cups Broccolli Normandy (cauliflower, carrots, broccoli)
    2 cup (1" pieces) Cauliflower, cooked
    1 cup slices Carrots, cooked
    4 cup, pieces or slices Mushrooms, fresh
    1 package Shake 'n Bake Hot & Spicy
    1 package Sukhi's Vindaloo Curry Sauce
    1 tbsp Canola Oil
    2 tbsp. Tumeric
    2 tsp Garlic Powder
    4 tsp All Purpose Salt Free spice blend (like Mrs. Dash)
    2 tsp Lemon Pepper Salt

You can add or substitute your favorite vegetables like peas, cubed squash, or eggplant. If I had fresh broccoli I would have used it. Potato is usually added to vindaloo, but I was trying to keep the calories down especially because I was already breading the tofu. You can skip the breading or substitute your own, like panko crumbs. The cooking time is high because I used several different methods, but these can overlap.
This dish is great served over a bed of rice or quinoa. I just added yogurt on the side for coolness and additional protein. Add more spice to the dish if you like it hot. I just topped it off with red pepper flakes.


How to Make Vegan Bean Vindaloo

I find it easiest and quickest to assemble all my ingredients before starting to cook. Especially when dealing with several spices. Don’t be intimidated by the list of spices though I found them easily at my local supermarket and you just dump them into this recipe. If you prefer to use a vindaloo spice mix, go ahead. Every spice mix is a bit different but you’ll probably need about two tablespoons of spice mix.

Start by sautéing sliced onions in a deep heavy pot over medium high heat. I prefer to use red onions both for flavour and for the extra phytonutrients that come with purple vegetables but you can use any onions you like. Cook the onions until they are quite soft, lose much of their purple color (if yours were purple to begin with) and start to turn golden. This takes about 12 minutes for me.

Vegan Vindaloo Spices (and how to adjust)

Then add your spices: cumin seeds and mustard first. I only had ground mustard but if you have mustard seeds that would be great. It will take a few seconds for the cumin seeds and mustard to become fragrant, then add ginger, garlic, ground coriander, cloves, black pepper, turmeric, paprika, cinnamon, and crushed red chilli peppers. I used half a teaspoon of crushed red chillies and turned out to be a pleasant medium spicy heat level for me. Use your discretion though I love spice! When in doubt, use half as much. You can always make food spicier it’s much more difficult to make it milder. The garlic in my photo has turned blue because I crushed it and stored it in the fridge for a day. FYI, that blue colour is totally normal and safe to eat. Cook for an additional minute, stirring every so often so the garlic and ginger don’t burn.

Garlic turns blue if you crush it and let it sit for a while. Totally fine and good fer ya!

Then add cooked and drained kidney beans, crushed tomato, balsamic vinegar, sugar, and salt. Usually, vindaloo uses white vinegar and/or tamarind paste for the tangy flavour. I didn’t have those things and I really really like balsamic vinegar so that’s why I used balsamic. You use what you like. This is your vegan bean vindaloo and there are no rules!

The protein: beans!

I chose kidney beans in particular for this recipe just because I really like them. I like their size and colour for this type of dish. The creaminess. And the flavour. Even though beans mostly taste similar to me. I’m not that much of a bean connoisseur. Plus, back in the days when I was all about knowing all the protein counts of stuff in stuff, I picked kidney beans as one of the most nutritious. Black beans are up there too, but I prefer the look, taste and texture of kidney beans. But you can use any bean you like for this recipe. Or even use tofu!

You can save the bean liquid as aquafaba! Aquafaba makes a fabulous egg replacer in many baked recipes. It’s even used for vegan meringue!

Finishing Up

Turn the heat up, cover, and let this simmer for 10 – 15 minutes so everything gets hot and the flavours mingle together. Afterwards, taste. Then add some lemon juice. Taste again and adjust. You might want to add more lemon, balsamic vinegar, salt, or spice. This recipe ‘as is’ is perfect for me but taste is so personal. It’s up to you! I served this bean vindaloo with turmeric coconut rice (literally rice cooked on the stove with a dollop of coconut cream and a 1/2 teaspoon or so of ground turmeric) for the photos. But throughout the week, I have had it by itself, on top of macaroni noodles, or with bread.

Please let me know if you try this recipe and share your experience in the comments. Also, if you want to support this blog, please share the recipes on Facebook, Twitter, Reddit or wherever you hang out online. It would really help me out.


DG Pantry

This is how I fit into the story of DG Pantry. Chef Pria has been collaborating with other women foodies to craft a menu of delicious meal kits that are available both locally and nationally. By purchasing a Vegan Tofu Vindaloo meal kit, I will be receiving a portion of the profits for my work. Thank you for supporting me. If you have ever seen a photo of my food and wished you had a bowl, now is your chance!

My box is not the only offering. There are about a dozen options for meal kits. I tried one of her other boxes and it was extraordinary. I stand by the quality of the food, the clear directions, and the minimal packaging involved. The box arrived quickly from New York with all items still as cold as if I they just left the refrigerator. I hope you try Vegan Tofu Vindaloo

! Please tag me and @dgpantry on social media and/or leave a comment here with feedback when you do. Happy eating.


Let’s learn how I cooked this tangy-spicy-colorful Creamy Tofu Bell Pepper Curry Recipe — Kadai Tofu Masala with step-by-step photos.

Heat 1 Tbsp oil in a pan. Add cubed bell peppers, and cubed onions. saute on high heat for 5 minutes, or until you smell nice smoky aroma. Remove from pan and set aside.

Add butter to the same pan. Now add dried red chili, coriander seeds, cumin seeds, fennel seeds, cinnamon stick, and bay leaf.Let them saute for few seconds.

Now add onion, ginger-garlic paste, and saute on medium heat for 5-7 minutes, or until it turns golden brown in color. Now add cheese spreads, and ground cashew and mix thoroughly. Let it cook for 5 minutes.

Now add tomato puree, and cook covered for 5 minutes. Add chilli powder, cumin powder, kitchen king masala powder, turmeric powder, garam masala, and salt. Mix well, and let the masala cook for 5-6 minutes.

Now dried fenugreek leaves, and mix well. Cook for another 2 minutes. Now add sautéed bell peppers, and onions. Mix well and cook for 2 minutes.

Add tofu, and cook for 3-4 minutes. Now add the cream, sugar, and mix well and cook for 1 minute. Remove from heat and serve hot with rice or any of your favorite bread.


Tofu Vindaloo recipe

This hot and spicy vindaloo is an excellent use of tofu. Tofu combines with cauliflower, carrots, onions and mushrooms in a spicy yet creamy sauce. It's also made with chickpeas, making it super filling - you don't even need to serve it with rice!

Ingredients:

  • 450g extra-firm tofu, drained
  • 1/2 head of cauliflower
  • 3 carrots
  • 2 onions
  • 250g mushrooms
  • 1 x 400g tin chickpeas
  • 1 x 400g tin coconut milk
  • 225ml vegetable or chicken stock
  • 6 tbsp. tomato puree
  • 3 tbsp. Vindaloo paste
  • 5cm piece ginger, peeled and minced
  • 3 tbsp. oil
  • Salt and pepper

Directions:

Seperate the cauliflower into florets. Peel and slice the carrots. Peel and thinly slice the onions and thinly slice the mushrooms. Cube the tofu.

Heat the oil in a frying pan. Add the minced ginger and fry for 2-3 minutes until fragrant. Add the onions, cauliflower and carrots. Cook for about 5 minutes. Add the tomato paste and vindaloo paste, stir and cook for 2-3 minutes.

Add the mushrooms, tofu, chickpeas, vegetable stock, coconut milk and salt and pepper. Bring to a simmer. Cook for 15 minutes until veggies and chickpeas are tender.

If you like, use a korma curry paste for a sweeter, milder curry or a plain curry paste that you can adapt to your own tastes. Recipe serves 4.


How to Make Mapo Tofu &ndash the Recipe Method

Boil the Tofu. Bring a small pot of water to a boil with 1/2 teaspoon salt. Add the cubed tofu and boil for 5 minutes. Remove from heat and set aside. Blanching the tofu relaxes and seasons the tofu, making it more supple. Boil a bit longer and the outer edges will firm up a bit. You can skip this step if you wish.

Cook the Pork. While the tofu is blanching, heat 1 tablespoon peanut oil in a large pan or wok over medium heat. Cook the pork for 5 minutes, stirring occasionally, or until cooked through. Transfer to a plate or bowl and set aside.

Doubanjiang. Heat the remaining peanut oil in the pan or wok. Add the doubanjiang and stir. Cook for 1 minute.

Cook the Vegetables. Add the hot peppers, green onions, garlic, ginger and Chinese 5 Spice (if using). Cook, stirring, for 1 minute.

Stock and Simmer. Stir in the the chicken stock and soy sauce. Bring to a boil, then reduce the heat and simmer for 2 minutes.

Simmer the Tofu and Pork. Add the tofu cubes and reserved pork and simmer another 5 minutes or longer to let the flavors develop. I like to simmer 10 minutes or a bit longer.

Thicken the Sauce. Stir the cornstarch with the water to form a slurry. Pour the slurry into the simmering sauce and gently stir. The sauce will thicken up quickly.

Garnish and Serve. Sprinkle with ground Sichuan peppercorns to taste, drizzle with sesame oil, and garnish with scallions and extra chili flakes. Serve the mapo tofu over steamed rice, if desired. Sichuan pepper is unique and very flavorful.

Boom! Done! Your mapo tofu dish is ready to serve. Looks delicious, doesn&rsquot it? Sichuan cuisine as its finest. Nice and spicy, my friends! Everyone absolutely loves it.


Vegan Pasta Salad

I don’t like pasta salad. I never put it on my plate at the BBQ party or in a buffet line. I mean whose to know what the creamy sauce is really made up of…old warm mayo always comes to my mind! When I had my Vegan Barbecue I was really having a difficult time wrapping my head around the idea of tofu-potato salad. But then it occurred to me to make a tofu-pasta salad. I mean, I never know what the sauce of a pasta salad is made of anyways.

Delicious Rating: This pasta was an easy recipe to cook up and tastes great! I really liked the spice from the cayenne pepper, it wasn’t dominate but you could definitely feel the kick! This is the perfect Vegan BBQ Side dish and is a keeper in my home!

FOR RECIPE & PHOTO GUIDE CLICK → RECIPE & PHOTO GUIDE


The masala

Whether or not you use it to marinate the meat before cooking, every curry begins with a masala, or spice mix – and in this instance chilli is not the principal ingredient. Though they all use slightly different combinations and amounts, all the recipes I try contain an array of what we might think of as sweet spices – cinnamon, cloves and cardamom – plus a hefty hit of black pepper, and the earthy, nutty flavours of cumin, coriander and turmeric. Chilli powder is generally added for colour, rather than heat, with Jaffrey recommending “bright red paprika” and Stein and Todiwala specifying Kashmiri chilli powder, sold under that name by Indian brands and remarkable for its brick-like hue. According to one Goan of my acquaintance, vindaloo is defined by its “beautiful, deep-red masala”, so be liberal with the mild chilli for maximum authenticity. Jaffrey and Collingham also use mustard seeds, which win points both for their pleasing texture and the little pops of bitter warmth they release.

Rick Stein’s vindaloo makes use of tamarind juice for tanginess. Photograph: Felicity Cloake for the Guardian


Tofu Bibimbap

The Right Sauce

Piling stuff in a bowl is not exactly hard, but I really wanted to hunt down this ingredient that I’d never heard of and try it out. You can order it on Amazon, but it’s kind of expensive so I took a trip out to my favorite Asian market and found a few different varieties.

All of the options I saw were in the refrigerated section, kind of near the tofu, and I just chose the spiciest variety.

When I got home, I cracked my paste open and gave it a taste on its own.

This is not something I would recommend. The paste is very spicy, salty, and savory. It’s way strong on its own, but at the same time I’ve never tasted anything like it so I knew it was worth the work to find it.

The other ingredients in the sauce are pretty easy to find and once you mix them all together you’ll be left with a bright red sauce that’s a bit sweet, salty, sour, and spicy. It’s the perfect sauce honestly and you’ll be pouring it on your bowl later.

Gochujang Substitute: If you live in or near a decent-sized city, I bet you can find gochujang. It’s a popular ingredient and most Asian markets will carry it, but if you just can’t be bothered, I think you could substitute chili garlic sauce which almost any supermarket will have. If you do this, leave out the fresh garlic in the recipe. To be honest, the sauce won’t be as good, but it’ll be serviceable for sure.

Prepping the Tofu

You can make bibimbap with almost any protein, but I was craving tofu for some reason on this day so that’s what I used.

To make mine, I pressed my pieces between a few paper towels and some weight (a bowl of water) for about 20 minutes to press out a lot of the moisture. Then I drizzle the tofu with some vegetable oil and slathered each piece with some of my bibimbap sauce.

Bake the tofu at 350 degrees F. for about 60 minutes and turn it once halfway through.

The finished tofu should be browned and crispy around the edges. It’ll be spicy and chewy and perfect in a bowl.

Other Fixings

The base of any bibimbap is rice and there’s no rule on what kind of rice you need to use. Any rice will totally work, but I just used some short-grained white rice. I boiled my rice until it was just cooked, then drained, and steamed it for a few minutes until it was light and fluffy.

Meanwhile, add a drizzle of oil to a large skillet and saute some grated carrot and sliced red pepper. Don’t overcook these. Just cook them until they are slightly soft, but still have some crunch to them.

It should only take a minute or two over medium-high heat.

When those are done, add another drizzle of oil and add your mushrooms. I used shiitake but you could use cremini mushrooms also.

I tossed in a few bird chilis whole with my mushrooms to give them some extra heat. If you do this, don’t actually eat the bird chilis. They will be super-spicy. Just cook with them and then discard them. If you do want to serve them, at least dice them up very finely.

The mushrooms will need around five minutes of cooking to lose their moisture and sear nicely.

When they are done, the last piece of the bibimbap puzzle (at least my puzzle) is a good egg.

Crack in an egg and cook it for about 60 seconds over medium-high heat until the whites are set. Then you can either flip the egg or if you want it to be really pretty, cover the pan with a lid and let it steam for 30 seconds.

Then if you want to get even crazier, use a biscuit cutter to make it a perfect egg.

To make a Tofu Bibimbap bowl, add a big scoop of rice to each bowl and stir in some of the sauce. Then top each bowl with veggies, mushrooms, fresh cucumbers, tofu, egg, and extra sauce on the side.

I must say, these Tofu Bibimbap bowls turned out much better than I thought they would, but it was entirely due to the sauce. It’s crazy addicting.

Betsy said it tasted really authentic and the sauce completely made the dish.

So I think I’m one for one on Korean dishes so far and now I have a huge container of gochujang to use for future dishes. Or I might just start using it light sriracha and slather the stuff on everything.