Tofu Vindaloo

By á-29897

Vindaloo is one of the spicier Indian dishes. This version is a medium-hot version. If you like super-spicy vindaloo, feel free to up the chili paste. If you're not into spicy, or aren't sure, cut down on the chili paste. You can always add a bit more at the end if it turns out too mild.

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

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from ohmyveggies.com

Preparation

Step 1

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.