Peel and finely chop fresh Fresh Ginger (0.25 ounce) 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 (4 ounce) into quarter inch thin slices and set aside.
Using a colander, strain and rinse Canned Chickpeas (7.5 ounce). In a small bowl, mix together half cup of water and Vegetable Base (10 gram). Set aside. Remove the stems from the fresh Fresh Cilantro (0.25 ounce) and discard stems. Roughly chop cilantro leaves and set aside.
Pat dry Extra Firm Tofu (14 ounce) with paper towels. Slice into one inch cubes, and set aside.
In a medium saucepan, add one cup of water and the Basmati Rice (4 ounce). 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.
In a large, deep saute pan over medium high heat, add Vegetable Oil (1 tablespoon). Add the Vindaloo Curry Powder (1 tablespoon) and fresh ginger. Toast for thirty seconds. Be careful not to burn.
Add the Tomato Paste (2 tablespoon) and Coconut Milk (13.5 fluid ounce). Stir to combine and bring to a boil.
Season with Salt (1/2 teaspoon) and then add in the vegetable broth along with the chickpeas, onions, Cauliflower Florets (12 ounce), carrots, mushrooms, and tofu. Gently stir to combine. Bring back to a boil, reduce heat to simmer, cover, and cook for fifteen minutes.
Place the rice in the center of two plates. Add the tofu vindaloo directly on top. Garnish with chopped cilantro.