Tofu Vindaloo
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Vegan Richa · by Vegan Richa★ 5.0 (11)

Tofu Vindaloo

NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 37%
CARBS 16G27% OF CAL
5G FIBER8G OTHER4G TOTAL SUGAR
FAT 13G49% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-seared tofu in a tangy, spiced vindaloo sauce with Kashmiri chilies and garlic. A vegan take on restaurant-style Indian curry, ready on weeknights.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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 )
  • 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
PREP
10M
SODIUM
313MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.