Tofu Vindaloo
Tofu Vindaloo - pan-seared tofu in a tangy Kashmiri chili garlic vinegar sauce! Make this vegan spin on a restaurant-style Indian Vindaloo as an easy weeknight dinner. Glutenfree Nutfree, Soyfree option
Servings: 4
Ingredients
For the vindaloo paste:
- 2 large dried Kashmiri chilies soaked in hot water for 15 minutes, use 3 - 4 if medium size
- 6-8 cloves garlic
- 2 whole cloves
- 1/2 teaspoon cinnamon
- 1 inch ginger
- 1/4 teaspoon cumin seeds
- 2 teaspoons coriander seeds or ground coriander
- 1/2 teaspoon black pepper corns use 1/4 teaspoon for less heat (or use freshly ground black pepper)
- 1/4 - 1/2 teaspoon cayenne or Indian red chili powder
- 2 tablespoons apple cider vinegar or white vinegar Or malt vinegar
- 1 1/2 cups water
For the tofu:
- 14 ounce firm or extra firm tofu pressed for at least 15 minutes then cubed
- 1.5 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon white vinegar
- 1 teaspoon oil
- 1/2 teaspoon garlic powder
- 2 tablespoons corn starch or tapioca or arrowroot starch
For the sauce:
- 2-3 teaspoons oil
- 1 1/2 cups finely chopped red onion
- 1/2 teaspoon salt or more as needed
- cilantro and non dairy yogurt or cashew cream for garnish
Instructions
- Vindaloo paste: Drain the soaking chilies and add to blender. Add the rest of the ingredients to the blender and blend until the spices are broken down and the chilies have broken down into a somewhat smooth mix. Then set aside.
- For the tofu: Add the cubed tofu to bowl. Sprinkle in the rest of the ingredients and toss well to coat evenly.
- Heat the skillet over medium heat with 2 teaspoons of oil. Once the oil is hot, add the tofu to the skillet and cook until most of the edges are golden.
- Then remove the tofu from the skillet into a bowl.(Alternatively, You can bake the tofu at 400 deg F for 20 mins )
- Add another teaspoon of oil and add the onion and a good pinch of salt and cook until the onion is golden. Add splashes of water if the onion is starting to crisp too quickly, to help it cook evenly, get golden and stay moist.
- Then add in the blended vindaloo paste and bring to a good boil. Add the tofu and 1/2 teaspoon salt. Simmer for 10 minutes over medium-low heat. (For crispier tofu, fold it in the last minute of simmering)
- Taste and adjust salt and flavor. Add more water for saucier consistency if you like. Switch off heat then let it sit for another 5-10 minutes before serving. Garnish with cilantro and some non-dairy yogurt or cashew cream. Serve with rice , naan or flatbread. Store refrigerated for upto 3 days.
Video
Notes
- Kashmiri chilies substitute: If you cannot find Kashmiri chilis, you can use any moderately hot or mild dried red chilies such as guajillo or California red or a mix of guajillo and dried Indian red chilies (these are hot). Although I would suggest you get some for this recipe for the true flavor. I’ll be using them in more recipes.
- Kashmiri Chili Powder sub: Use a mix of sweet paprika and cayenne
- Heat: this sauce is hot because of the black pepper and cayenne. Kashmiri chilies are mild. To adjust heat reduce the cayenne and black pepper
- Soy-free: Use my chickpea tofu, or vegan chicken subs such as soycurls, or some veggies such as cauliflower, zucchini, or use chickpeas. Soak soycurls in hot broth for 10 mins, then drain and use.
- Oilfree: omit the oil from the tofu marinade. Bake the tofu for 20 mins. Sauté the onion in broth.
- To make vegetable vindaloo: Use 2.5 cups chopped vegetables such as cauliflower, potato, sweet potato, squash, green beans, parsnip etc. Toss in the marinade ingredients under tofu. Add 1-2 tsp more chili powder. Bake at 400 deg F for 30 mins then add to the sauce.
Nutrition
Calories: 175kcal | Carbohydrates: 17g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 220mg | Fiber: 3g | Sugar: 4g | Vitamin A: 221IU | Vitamin C: 39mg | Calcium: 167mg | Iron: 2mg