Vegetarian tofu vindaloo

    Vegetarian tofu vindaloo

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    1hr


    3 people made this

    About this recipe: An easy and flavourful vegetarian tofu vindaloo similar to what they make in our local Indian restaurant. Serve with some fluffy basmati rice and soft naan on the side.

    Ingredients
    Serves: 6 

    • 3 tablespoons vegetable oil
    • 1 (5cm) piece fresh root ginger, 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 puree
    • 425ml coconut milk
    • 230ml vegetable stock
    • 425g tinned chickpeas, drained and rinsed
    • 450g extra-firm tofu, cut into 2.5cm cubes
    • 95g mushrooms, sliced
    • salt to taste

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Heat the vegetable oil in a casserole dish or large saucepan 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.
    2. Stir in the vindaloo powder and tomato puree until no lumps of tomato puree remain. Stir in the coconut milk, vegetable stock, and chickpeas. 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.

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    Reviews (1)

    JohnHenshall
    0

    Made by my wife first time , wonderful as good as any curry I, ve had including goan saved leftovers for next day, too good to throwaway. - 17 Nov 2015

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