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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Divide onto plates and serve with rice or naan.