Tofu Vindaloo

Name: Tofu Vindaloo
Ingredients: 3 tablespoons vegetable oil; 2 inch piece fresh ginger root, peeled and minced; 2 onions, halved and sliced; 1/2 head cauliflower, cut into florets; 3 carrots, peeled and sliced; 3 tablespoons vindaloo curry powder; 6 tablespoons tomato paste; 1 (15 ounce) can coconut milk; 1 cup vegetable broth; 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed; 1 pound extra-firm tofu, cut into 1-inch cubes; 1 cup mushrooms, sliced; salt to taste

13 ingredients

9 steps

Ingredients

3 tablespoons vegetable oil
2 inch piece fresh ginger root, peeled and minced
2 onions, halved and sliced
1/2 head cauliflower, cut into florets
3 carrots, peeled and sliced
3 tablespoons vindaloo curry powder
6 tablespoons tomato paste
1 (15 ounce) can coconut milk
1 cup vegetable broth
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 pound extra-firm tofu, cut into 1-inch cubes
1 cup mushrooms, sliced
salt to taste

Directions

1

Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2

Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes.
3

Stir in the onions, cauliflower, and carrots.
4

Cook and stir until the vegetables have softened, about 5 minutes.
5

Stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain.
6

Stir in the coconut milk, vegetable broth, and garbanzo beans.
7

Gently fold in the tofu and mushrooms, and season to taste with salt.
8

Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes.
9

Stir occasionally as the vindaloo cooks.