Tofu vindaloo

Tofu vindaloo


4 people made this

About this recipe: This is an easy vegetarian tofu vindaloo. Serve with basmati rice.


Serves: 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

Prep: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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