Tofu vindaloo is a fantastic dish for those looking to explore the world of Indian cuisine or for vegetarians seeking a flavorful and satisfying meal option.
What is Vindaloo?
Vindaloo is a popular and flavorful curry dish with roots in the Goa region of India. Its name is derived from the Portuguese dish “carne de vinha d’alhos,” which means meat marinated in wine and garlic. Traditional vindaloo is known for its bold and spicy flavor, often featuring some kind of protein (typically meat) marinated in a mixture of vinegar, garlic, ginger, and various spices such as cumin, coriander, mustard seeds, cinnamon, and cloves. The use of chili peppers contributes to the dish’s characteristic heat. Vindaloo has become popular not only in Goa but also in other parts of India and around the world. It is a beloved dish in many Indian restaurants, where it is often served with rice or bread such as naan or roti. The level of spiciness can vary, and some variations of the dish may include additional ingredients such as tomatoes, potatoes, or coconut milk. With its rich history and robust flavors, vindaloo continues to be enjoyed by food enthusiasts globally.
What is vegan Vindaloo?
To veganize this recipe, simply replace the meat (typically pork or beef) with plant-based protein such as tofu, tempeh, or seitan. You can even use Vegan Chorizo if you are feeling fancy and posh. Other ingredients can be made plant-based with a little bit of forethought and pre-planning. I decided to use tofu, as most of you know. Tofu is my go-to plant-based protein and is such a versatile ingredient that it can go with anything and everything. Tofu supremacy, all the way.
Ingredients:
Vindaloo Masala:
5-6 dried Kashmiri red chilies, partially deseeded and soaked in hot water until plump (adjust for spice preference). Substitute: 1 heaped tablespoon Kashmiri red chili powder or a mix of 1 teaspoon cayenne pepper and 1 tablespoon paprika.
Whole Spices:
1 tablespoon whole coriander seeds 1/2 teaspoon whole black peppercorns 10 fenugreek seeds (optional, adds a nice flavor) 1/2 teaspoon yellow/black mustard seeds 1-inch length cinnamon stick 4 cloves 4 green cardamoms 1/4 teaspoon fenugreek seeds (optional)
Ground Spices:
1 tablespoon paprika (for red color) 1/2 teaspoon turmeric powder 1 teaspoon ground cumin seeds (substitute with whole cumin seeds)
Aromatics:
7-8 large garlic cloves 1-inch length ginger
Other Ingredients:
1/4 cup (4 tablespoons) of any vinegar (e.g., apple cider vinegar; substitute with tamarind pulp). 1 large tomato
For the Vindaloo Gravy:
1 large onion, finely chopped 1 heaped tablespoon sugar 2 teaspoons salt (adjust to taste) 800 gm firm tofu, torn/sliced 1 cup water (adjust for desired sauce consistency)
Substitutes
How to make Tofu Vindaloo: Methods
Step 1: Preparing ingredients
Press the tofu to remove excess water and let it drain.
Soak the dried chilies in hot water, allowing them to plump for approximately 30 minutes. Step 2: Making Vindaloo Masala Curry
Heat oil in a pan over medium heat. Add finely chopped onions, sprinkle with salt, and sauté until golden brown, approximately 10 minutes.
While onions are cooking, blend the following in a food processor until smooth: Whole and ground spices (coriander seeds, black peppercorns, mustard seeds, cinnamon stick, cloves, green cardamoms, fenugreek seeds, paprika, turmeric, ground cumin seeds).
Add artially deseeded soaked chilies
Next add Tomato, vinegar, garlic, and ginger.
Run it into a smooth paste.
Once the onions are golden brown, add the vindaloo masala paste to the pan.
Cook on medium to medium-low heat.
Final Cooking
Cover the pan with a lid and let the mixture cook until you observe the oil separating from the sauce (approximately 5-7 minutes). Introduce tofu pieces and sugar, ensuring they are coated with the sauce.
Adjust consistency by adding water if needed. Continue cooking for an additional 7-8 minutes until the sauce reaches the desired consistency.
Optionally, garnish with chopped coriander leaves.
Serving
Serve the Tofu Vindaloo with rice, naan, or roti. Note: The flavors improve over time, so consider serving it the next day. It can be refrigerated for 5 to 6 days or frozen.
Helpful Tips for making Tofu Vindaloo
Here are some helpful tips for making tofu vindaloo:
Pressing tofu: Before using tofu, press it between paper towels with a heavy object for at least 30 minutes to remove excess water and allow it to absorb more flavors.
Marinate tofu: Marinate the tofu in vindaloo masala or a mixture of spices for at least 30 minutes to enhance flavor.
Homemade vindaloo masala: Making your own spice blend adds freshness and flavor. Consider making a larger batch and storing it for future use.
Use fresh aromatics: Freshly minced or grated garlic and ginger will contribute significantly to the flavor of the vindaloo.
Vinegar substitute: If you don’t have vinegar, you can use tamarind pulp for a tangy flavor. Adjust the quantity based on your preference.
Reheat tofu thoughtfully: If reheating tofu vindaloo, do it gently to avoid making the tofu rubbery. Heat it on low heat and stir frequently.
Experiment with vegetables: Feel free to add vegetables like bell peppers, peas, or spinach for added texture and nutrition.
What to Serve with vindaloo?
Tofu vindaloo is a spicy and flavorful Indian curry dish that pairs well with a variety of side dishes. Some popular options to serve with tofu vindaloo include Main Accompaniments:
Steamed basmati rice Vegan Naan Roti Bajra Roti
In addition to rice and bread, you can also serve tofu vindaloo with a side of Vegan raita, which is a vegan yoghurt-based sauce that helps cool down the heat of the vindaloo.
Storage
Allow freshly made or purchased tofu vindaloo to cool to room temperature before storing. Ensure the airtight container is clean and dry.
Storage in Refrigerator: Refrigerate for up to 3-4 days. Freezing for Longer Storage: Frozen tofu vindaloo can be stored for up to 2-3 months.
