Peel and finely chop fresh
Fresh Ginger (1 Tbsp)
and set aside. Using
, peel and slice into quarter inch pieces. Peel
and slice on a diagonal. Slice
Cremini Mushrooms (4 oz)
into quarter inch thin slices and set aside.
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.
Extra Firm Tofu (14 oz)
with paper towels. Slice into one inch cubes, and set aside.
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.
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.
Tomato Paste (2 Tbsp)
Coconut Milk (13.5 fl oz)
. Stir to combine and bring to a boil.
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.
Place the rice in the center of two plates. Add the tofu vindaloo directly on top. Garnish with chopped cilantro.