Tofu Vindaloo

Name: Tofu Vindaloo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 425 grams coconut milk; 425 grams garbanzo beans (chickpeas), drained and rinsed; 3 carrots, peeled and sliced; 1 heads cauliflower, cut into florets; 3 Tbsps vindaloo curry powder; 454 grams extra-firm tofu, cut into 1-inch cubes; 2 inches fresh ginger root, peeled and minced; 96 milliliters mushrooms, sliced; 96 milliliters mushrooms, sliced; 2 onions, halved and sliced; 6 servings salt to taste; 6 Tbsps tomato paste; 235 milliliters vegetable broth; 3 Tbsps vegetable oil

Tofu Vindaloo might be just the Indian recipe you are searching for. This recipe makes 6 servings with 418 calories, 15g of protein, and 29g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of onions, garbanzo beans, mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works best as a main course, and is done in around 1 hour. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet.

Instructions

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.

Ingredients you will need

Vegetable Oil

Cauliflower

Vegetable

Carrot

Ginger

Onion

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Vegetable Broth