Tofu Vindaloo with Cauliflower and Mushrooms

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2

Small Onion

1

Carrot

1 cup

Cremini Mushrooms

1 cup

Canned Chickpeas

2/3 cup

Basmati Rice

1 Tbsp

Fresh Ginger

1 Tbsp

Vindaloo Curry Powder

1 Tbsp

Vegetable Base

13.5 fl oz

GOYA® Coconut Milk

14 oz

Extra Firm Tofu

3 cups

Cauliflower Florets

2 Tbsp

Tomato Paste

1/2 cup

Fresh Cilantro

1/2 tsp

Salt

1 Tbsp

Vegetable Oil

Cooking Instructions

HIDE IMAGES

Step 1

Peel and finely chop fresh Fresh Ginger (1 Tbsp) 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 (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 (1 Tbsp) . 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 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 6

Add the Tomato Paste (2 Tbsp) and GOYA® Coconut Milk (13.5 fl oz) . Stir to combine and bring to a boil.

Step 7

Season with Salt (1/2 tsp) 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 9

Serve and enjoy!