Cooking Instructions
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Step 1
Peel and finely chop fresh
Fresh Ginger (9 g)
and set aside. Using
Onion (1/2)
, peel and slice into quarter inch pieces. Peel
Carrot (1)
and slice on a diagonal. Slice
Cremini Mushrooms (115 g)
into quarter inch thin slices and set aside.
Step 2
Using a colander, strain and rinse
Canned Chickpeas (215 g)
. In a small bowl, mix together a half cup of water and
Vegetable Base (15 g)
. Set aside. Remove the stems from the
Fresh Cilantro (9 g)
and discard stems. Roughly chop cilantro leaves and set aside.
Step 3
Pat dry
Extra Firm Tofu (395 g)
with paper towels. Slice into one inch cubes, and set aside.
Step 4
In a medium saucepan, add one cup of water and the
Basmati Rice (115 g)
. Bring to a boil over medium-high heat. Stir once, then cover and reduce heat to low and simmer for fifteen minutes. Remove from heat, fluff rice, and keep warm.
Step 5
In a large, deep saute pan over medium high heat, add
Vegetable Oil (15 mL)
. Add the
Vindaloo Curry Powder (5 g)
and fresh ginger. Toast for thirty seconds. Be careful not to burn.
Step 6
Add the
Tomato Paste (35 g)
and
Coconut Milk (400 mL)
. Stir to combine and bring to a boil.
Step 7
Season with
Salt (3 g)
and then add in the vegetable broth along with the chickpeas, onions,
Cauliflower Florets (340 g)
, carrots, mushrooms, and tofu. Gently stir to combine. Bring back to a boil, reduce heat to simmer, cover, and cook for fifteen minutes.
Step 8
Place the rice in the center of two plates. Add the tofu vindaloo directly on top. Garnish with chopped cilantro.
