Vegan tofu vindaloo recipe
Indian tofu curry is a delectable and flavorful cuisine that is ideal for vegetarians and vegans. It is an excellent method of increasing your protein and nutrient intake, as well as familiarizing yourself with the outstanding Indian cuisine.
Servings: 4
Equipment
- deep pan
- Blender
Ingredients
Tofu vindaloo paste
- 3 tablespoon vinegar
- 1 tablespoon ginger chopped
- 3-4 garlic gloves chopped
- 3-4 whole red chillies soaked in water for some time.
- ½ cup water
- 1 teaspoon red chilli powder or paprika if you like it less spicy
- 1 teaspoon curry powder
- Salt as per taste
Tofu vindaloo curry
- 2-3 tablespoon oil
- 400 gm extra firm tofu cut into cubes
- 1 cup capsicum frozen or fresh
- 1.5 cups water
Instructions
Tofu vindaloo paste
- Soak the chillies in water for at least 30 minutes,Add all ingredients to a bowl
- Add the soaked chilles.Grind into a smooth paste
For tofu vindaloo curry
- Heat oil in a pan and add chopped ginger, garlic to it. Add chopped onions with little salt and mix well.
- Cook the onions until they are nice and brown. Now, add vindaloo paste to it along with some salt.
- Cook for 8-10 minutes, until you can see little oil coming over the gravy. Add the tofu pieces to the pot and mix them slowly.
- Now, add water and allow to come to boil and cook over medium heat.let cook for few minutes and adjust the water as per your taste.
- Serve hot with bread or rice.
Notes
Note: If you do not have curry powder, you may use a mix of turmeric powder, coriander powder and garam masala