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RECIPE
15 INGREDIENTS 9 STEPS 40min

Tofu Vindaloo with Cauliflower and Mushrooms

5.0
4 Ratings
A recipe by Allrecipes: “This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.”
Tofu Vindaloo with Cauliflower and Mushrooms Recipe | SideChef
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 brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
40min
Total Time
$4.57
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/2
Small Onion
4 oz
Cremini Mushrooms
1 cup
Canned Chickpeas
1 Tbsp
Vindaloo Curry Powder
1 Tbsp
Vegetable Base
13.5 fl oz
Coconut Milk
14 oz
Extra Firm Tofu
2 Tbsp
Tomato Paste
1/2 tsp
1 Tbsp
Vegetable Oil
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1033
FAT
63.0 g
PROTEIN
39.2 g
CARBS
92.2 g

Cooking Instructions

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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 (4 oz) 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 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!

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Nutrition Per Serving
Calories
1033
% Daily Value*
Fat
63.0 g
81%
Saturated Fat
44.4 g
222%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
92.2 g
34%
Fiber
16.5 g
59%
Sugars
10.5 g
--
Protein
39.2 g
78%
Sodium
1920.5 mg
84%
Vitamin D
0.1 µg
0%
Calcium
498.9 mg
38%
Iron
13.5 mg
75%
Potassium
977.5 mg
21%
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