Thursday, May 7, 2015

Tofu Vindaloo

Tofu Vindaloo
Keeping up with the theme of the vindaloo spice paste, here is a lip smacking vegan and vegetarian version. You can also follow this recipe to make paneer vindaloo. Pairs well with both white steamed rice and roti.

Ingredients: (serves 4)
900 gm extra firm tofu
2 tbsp oil to fry tofu
3-4 tbsp Vindaloo paste (Recipe)
2 tbsp oil
2 small red onions
4 cloves garlic
Thumb size piece ginger
2 tomatoes
Salt to taste
Fresh coriander to garnish
  1. Press the tofu between a clean dish towel to remove any water. Cut tofu into small bite sized cubes. Heat oil in a flat non stick pan on medium heat and pan sear the tofu cubes till lightly golden on all sides. keep aside.   
  2. Prep other ingredients. Chop the red onions fine, grate or crush the ginger and garlic, puree the tomatoes.
  3. Heat oil in a large pan and add the onions. Fry stirring often till they start to turn golden.
  4. Now add the crushed ginger and garlic and cook till the raw smell of garlic goes away. Add the crushed tomatoes. 
  5. Cook till the tomatoes are fried well and the mixture starts to leave oil at the sides. 
  6. Add the  vindaloo paste and mix well. You can add some salt at this point. 
  7. Add the fried tofu cubes and mix gently to incorporate the flavors into them. Stir for a minute or two. 
  8. Add 1/2  cup of water and mix. Bring to boil and simmer covered for 3-4 minutes till the everything blends. 
  9. Assess the quantity of water in the dish and adjust it as per your desired consistency. Boil off if too liquid, add some more if too dry.
  10. Remove from heat and sprinkle fresh coriander. Serve hot with white steamed rice for a deliciously satisfying meal.

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