Vegetarian tofu vindaloo

    1 hour

    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.

    7 people made this

    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

    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 in English (54)


    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


    This is one of my mainstays.  -  22 Aug 2011  (Review from Allrecipes US | Canada)


    I love Indian food and this was so simple to do at home love the recipe, but my trick when cooking with tofu is to use a tofu press or pressure to get the moisture out first and it has way more flavor... I love it  -  23 Aug 2011  (Review from Allrecipes US | Canada)