Tofu vindaloo

    40 min

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

    4 people made this

    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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    Reviews in English (1)


    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 Allrecipes AU | NZ)