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Tofu Vindaloo

Rated as 4.42 out of 5 Stars
0

"This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants. Serve with basmati rice."
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Ingredients

1 h servings 413
Original recipe yields 6 servings

Directions

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  1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. Stir in the onions, cauliflower, and carrots. Cook and stir until the vegetables have softened, about 5 minutes.
  2. Stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain. Stir in the coconut milk, vegetable broth, and garbanzo beans. Gently fold in the tofu and mushrooms, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Stir occasionally as the vindaloo cooks.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 413 calories; 27.8 33.2 15.1 0 401 Full nutrition

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Reviews

Read all reviews 51
  1. 74 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is one of my mainstays.

Most helpful critical review

I doubled the amount of curry powder (standard for any Indian cooking) and it was still too bland. Might have been better with a sliced orange pepper or nuts, as others have suggested. O...

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This is one of my mainstays.

I love Indian food and this was so simple to do at home love the recipe, but my trick when cooking with tofu is to use a tofu press or pressure to get the moisture out first and it has way more ...

This was very easy to make. I used regular curry powder and I didn't have ginger root so I used ginger powder. I also didnt have veg. broth so I used chicken broth. Instead of tomato paste I use...

Very good! I added a chopped Portuguese hot cherry pepper for heat, as my vindaloo curry powder is more aromatic than spicy, a couple cloves of garlic, some cilantro and I omitted the mushrooms....

I used a head of cauliflower, entire can of tomato paste along with regular curry powder (more than recommended), added some ginger powder and cashews. Easy and flavorful.

Great meal! I made it as directed, except that I used chicken broth in place of the vegetable broth. The recipe was easy and delicious, and spicy. The curry powder can be garam masala or regular...

I made this exactly as the recipe states, except I used regular curry powder, and it was a huge hit. Lots of yummy leftovers. Will definitely be making this again.

Oh my gosh! This was so good. I never thought that I could make something that tasted like this. Very easy too.

I doubled the amount of curry powder (standard for any Indian cooking) and it was still too bland. Might have been better with a sliced orange pepper or nuts, as others have suggested. O...