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Vegan Tofu Vindaloo, Salsa vindaloo vegana de tofu, Veganes Tofu-Vindaloo, Vindaloo au tofu végétalien, Tofu vegano Vindaloo, ビーガン豆腐ビンダルー

Vegan Tofu Vindaloo

Indian cuisine has some of the best vegan dinners. There is so much variety, I’ve only just learned a few, and I’m hoping to learn more. This is a new one for me, after I tried this, I discovered just how easy it is, it’s quickly become one of my favorites. I hope you enjoy this vegan vindaloo!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 2 cups dry rice
  • 14 oz extra firm tofu
  • 2 tbsp olive oil
  • 2 tbsp corn starch
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 bunch cilantro

Vindaloo Sauce

  • 2 tbsp olive oil
  • 1 onion
  • 2 carrots
  • 2 large tomatoes
  • 1 red bell pepper
  • 1-2 habanero peppers (or pepper of your choice)
  • 4 garlic cloves
  • 1 inch ginger
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 tsp garam masala
  • 1 tbsp yellow curry
  • 2 tbsp tomato paste
  • 14 oz coconut milk

Instructions
 

  • Press the tofu for 30 minutes to get the liquid out.
    14 oz extra firm tofu
  • Preheat the oven to 425 F.
  • Put the vegetables for the vindaloo sauce in the oven for 20-30 minutes. Make sure they get roasted.
    1 onion, 2 carrots, 2 large tomatoes, 1 red bell pepper, 1-2 habanero peppers (or pepper of your choice)
  • Cook the rice according to the directions.
    2 cups dry rice
  • Once the vegetables for the sauce have roasted add them to a blender.  Then add all of the remaining vindaloo sauce ingredients, and then blend thoroughly.  Once blended, add to a pan over medium low heat.
    2 tbsp olive oil, 4 garlic cloves, 1 inch ginger, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 2 tsp garam masala, 1 tbsp yellow curry, 2 tbsp tomato paste, 14 oz coconut milk
  • Break the tofu into small cubes, then mix with olive oil, corn starch, salt, and pepper.  Then add to an air-fryer on 350 for 10 minutes.  Then shake the basket and fry them for an additional 4-5 minutes.
    14 oz extra firm tofu, 2 tbsp olive oil, 2 tbsp corn starch, 1 tsp salt, 1 tsp black pepper
  • Once the tofu is ready, add to the pan of vindaloo sauce, and simmer.
  • Once the rice is ready, add the rice to a bowl or plate, then add the vindaloo on the rice, then top the vindaloo with chopped cilantro.
    1 bunch cilantro
Keyword Tofu