Tofu Vindaloo

Tofu Vindaloo

I’m not an advocate for complicated processes in the kitchen — and this requires a few steps more than what’s normal for me — but the hard work really pays off in this tantalizing Indian recipe of complex flavors and spices that truly makes your heart soar. It it based on a recipe from one of my favorite blogs Oh My Veggies, and requires a hand blender or food processor and a spice grinder or mortar and pestle if you are using whole seeds or cloves. But don’t be intimidated. Spice cooking is not like baking. You can add a little more turmeric here and a little less garlic there, you can skip an element all together, and your curry base will still take on a life of its own. This vindaloo concept might be life changing for you, as it was for me. I mean, who doesn’t want a Indian dish in their repertoire? All I’m saying is, buy some naan and make this.

VINDALOO PASTE
1 small onion, quartered
3 garlic cloves
2 teaspoons fresh grated ginger
1/2 tablespoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon black pepper

TOFU VINDALOO
2 tablespoons vegetable oil
1 (15-ounce) package extra firm tofu cut into 1-inch cubes
1 1/4 cups vegetable broth
1/2 cup tomato paste
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 medium head cauliflower, chopped into florets
1 red bell pepper, diced
2 cups fresh green beans, cut into 2-inch pieces
Rice or naan, for serving

Place all of the vindaloo paste ingredients in a food processor or hand blender base and puree until it reaches a paste consistency, stopping to scrape down the sides of the bowl or pitcher as needed. Set aside. In a separate bowl, combine the vegetable broth, tomato paste, vinegar and sugar. Set aside. Add the oil to a large saucepan over medium-high heat, cook tofu cubes for 10 minutes, flipping every 2 minutes or so, until it’s lightly browned. Push the tofu out to the sides of the of the saucepan, making a space in the center. Add the vindaloo paste to the center and heat for 1 minute, until fragrant. Add the broth mixture and gently combine, then bring to a simmer and add the cauliflower, pepper and green beans. Reduce heat to low and simmer, uncovered, for 12-15 minutes or until veggies are tender, stirring occasionally. Add up to 1/2 cup of water during cooking if sauce becomes too thick.

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