tofu vindaloo

Seared tofu and tender veggies simmered together with Indian spices--what could be better? Forget take-out--this is a spicy veggie vindaloo you can make right at home.

Tofu Vindaloo (Vegan Vindaloo)

onion (small, quartered)

garlic

ginger

Asian chili paste (or to taste)

cumin

turmeric

coriander

dry mustard

cinnamon

cloves

salt

black pepper

grapeseed oil (or other neutral-flavored vegetable oil)

extra firm tofu

vegetable broth

tomato paste

apple cider vinegar

brown sugar

cauliflower (medium

red bell pepper (diced)

beans

Rice or naan (for serving)

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.

To make the vindaloo paste:

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.

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.

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.

Divide onto plates and serve with rice or naan.

To make the Tofu Vindaloo:

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Tofu Vindaloo (Vegan Vindaloo)

Top 1 tofu vindaloo recipes from across the web

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Tofu Vindaloo (Vegan Vindaloo)

The most viewed tofu vindaloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine