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Tofu Vindaloo with Cauliflower and Mushrooms

15 INGREDIENTS • 9 STEPS • 40MINS

Tofu Vindaloo with Cauliflower and Mushrooms

Recipe
4.8
5 ratings
A recipe by Allrecipes: “This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.”
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by Allrecipes: “This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.”
40MINS
Total Time
$4.57
Cost Per Serving
Ingredients
Servings
2
us / metric
Onion
1/2
Small Onion
Canned Chickpeas
1 cup
Canned Chickpeas
Vegetable Base
2 tsp
Vegetable Base
Coconut Milk
13.5 fl oz
Coconut Milk
Extra Firm Tofu
14 oz
Extra Firm Tofu
Tomato Paste
2 Tbsp
Tomato Paste
Salt
as needed
Vegetable Oil
1 Tbsp
Vegetable Oil
Nutrition Per Serving
VIEW ALL
Calories
1033
Fat
63.0 g
Protein
39.2 g
Carbs
92.2 g
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Add to plan
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Tofu Vindaloo with Cauliflower and Mushrooms
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Peel and finely chop fresh Fresh Ginger (4 tsp) and set aside. Using Onion (1/2), peel and slice into quarter inch pieces. Peel Carrot (1) and slice on a diagonal. Slice Cremini Mushroom (1 cup) into quarter inch thin slices and set aside.
step 1 Peel and finely chop fresh Fresh Ginger (4 tsp) and set aside. Using Onion (1/2), peel and slice into quarter inch pieces. Peel Carrot (1) and slice on a diagonal. Slice Cremini Mushroom (1 cup) into quarter inch thin slices and set aside.
step 2
Using a colander, strain and rinse Canned Chickpeas (1 cup). In a small bowl, mix together a half cup of water and Vegetable Base (2 tsp). Set aside. Remove the stems from the Fresh Cilantro (1/2 cup) and discard stems. Roughly chop cilantro leaves and set aside.
step 2 Using a colander, strain and rinse Canned Chickpeas (1 cup). In a small bowl, mix together a half cup of water and Vegetable Base (2 tsp). Set aside. Remove the stems from the Fresh Cilantro (1/2 cup) and discard stems. Roughly chop cilantro leaves and set aside.
step 3
Pat dry Extra Firm Tofu (14 oz) with paper towels. Slice into one inch cubes, and set aside.
step 3 Pat dry Extra Firm Tofu (14 oz) 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 (2/3 cup). 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 4 In a medium saucepan, add one cup of water and the Basmati Rice (2/3 cup). 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 (1 Tbsp). Add the Vindaloo Curry Powder (1 Tbsp) and fresh ginger. Toast for thirty seconds. Be careful not to burn.
step 5 In a large, deep saute pan over medium high heat, add Vegetable Oil (1 Tbsp). Add the Vindaloo Curry Powder (1 Tbsp) and fresh ginger. Toast for thirty seconds. Be careful not to burn.
step 6
Add the Tomato Paste (2 Tbsp) and Coconut Milk (13.5 fl oz). Stir to combine and bring to a boil.
step 6 Add the Tomato Paste (2 Tbsp) and Coconut Milk (13.5 fl oz). Stir to combine and bring to a boil.
step 7
Season with Salt (as needed) and then add in the vegetable broth along with the chickpeas, onions, Cauliflower Florets (3 cups), carrots, mushrooms, and tofu. Gently stir to combine. Bring back to a boil, reduce heat to simmer, cover, and cook for fifteen minutes.
step 7 Season with Salt (as needed) and then add in the vegetable broth along with the chickpeas, onions, Cauliflower Florets (3 cups), 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.
step 8 Place the rice in the center of two plates. Add the tofu vindaloo directly on top. Garnish with chopped cilantro.
step 9
Serve and enjoy!
step 9 Serve and enjoy!
Tags
Dairy-Free
Budget-Friendly
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Indian
Tofu & Tempeh
Vegetables
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