80 Ratings
  • 5 star values: 50
  • 4 star values: 18
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1

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

sidnam
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

413 calories; 27.8 g total fat; 0 mg cholesterol; 401 mg sodium. 33.2 g carbohydrates; 15.1 g protein; Full Nutrition


Reviews (54)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/15/2016
This is one of my mainstays.
(76)

Most helpful critical review

Rating: 1 stars
04/22/2014
Between the excessive tomato paste and the coconut milk it just tasted like a can of Campbell's tomato soup but hot.
80 Ratings
  • 5 star values: 50
  • 4 star values: 18
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
11/15/2016
This is one of my mainstays.
(76)
Rating: 5 stars
08/23/2011
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 flavor... I love it
(34)
Rating: 5 stars
10/15/2011
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 used tomato sauce because it was all I had. I omitted the mushrooms. My husband loved it because we are normally meat eaters but are trying to eat healthier and this was perfect!! It was very filling and I cant wait to share the recipe with the rest of my family!!
(17)
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Rating: 5 stars
08/08/2011
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. Very tasty and filling!
(16)
Rating: 5 stars
09/26/2011
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.
(15)
Rating: 5 stars
06/03/2011
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 curry powder. Definitely add some salt.
(11)
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Rating: 5 stars
09/19/2011
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.
(9)
Rating: 5 stars
10/11/2011
Oh my gosh! This was so good. I never thought that I could make something that tasted like this. Very easy too.
(8)
Rating: 3 stars
12/24/2011
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. Or maybe some (a lot) of garlic. Definitely needs salt. Will not make again without major revisions.
(7)