A fiery and tangy Goan curry made vegan! Firm tofu cubes are simmered in a bold vindaloo paste crafted from dried red chilies, fragrant spices, and a sharp vinegar kick. This plant-based take on a classic delivers robust flavors and is perfect served with steamed rice or Goan pao.
Prep20 min
Cook35 min
Soak20 min
Servings4
Serving size: 1 cup
324cal
19gprotein
23gcarbs
Ingredients
400 g firm tofu (Pressed for at least 15 minutes and cubed)
6 pcs kashmiri red chili (Stems removed, for color)
4 pcs spicy red chili (Stems removed, e.g., Byadgi or Guntur)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Tofu Vindaloo, Steamed Basmati Rice and Kachumber Salad
Protein-packed Tofu Vindaloo, perfectly spiced and tangy! Served with fluffy rice and a crisp, gut-friendly salad.
This goan dish is perfect for dinner. With 633.22 calories and 25.4g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
20gfat
60 ml
white vinegar
3 tbsp sunflower oil (Divided)
2 pcs onion (Medium, finely chopped)
1 pcs tomato (Large, finely chopped)
0.5 tsp turmeric powder
1 tsp jaggery (Powdered, or brown sugar)
350 ml water (Hot, adjust for desired consistency)
1 tsp salt (To taste)
2 tbsp coriander leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tofu
Begin by pressing the block of tofu for at least 15 minutes to remove excess water. You can use a tofu press or place it between two plates with a heavy object on top.
Once pressed, cut the tofu into 1-inch cubes.
Heat 1 tablespoon of oil in a wide, non-stick pan over medium-high heat. Carefully place the tofu cubes in a single layer.
Pan-fry for 7-8 minutes, turning occasionally, until the cubes are golden brown and slightly crisp on all sides. Remove from the pan and set aside.
2
Create the Vindaloo Paste
While the tofu is frying, place both types of dried red chilies in a bowl and cover with hot water. Let them soak for 20 minutes to soften.
Drain the chilies, reserving a few tablespoons of the soaking water.
In a high-speed blender, combine the soaked chilies, garlic cloves, ginger, cumin seeds, cloves, black peppercorns, cinnamon stick, and white vinegar.
Blend until you have a completely smooth, thick paste. If needed, add a tablespoon of the reserved chili water to help the blades move, but avoid making it watery.
3
Cook the Curry Base
In a large pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and starting to turn golden at the edges.
Add the prepared vindaloo paste to the pot. Cook for 6-7 minutes, stirring constantly to prevent it from sticking. The paste will darken in color, become fragrant, and you'll see oil separating from the sides – this is crucial for developing a deep flavor.
Stir in the chopped tomato and turmeric powder. Continue to cook for another 4-5 minutes, until the tomatoes break down and become mushy, integrating into the paste.
4
Simmer and Finish the Curry
Add the pan-fried tofu cubes back to the pot. Pour in 350 ml of hot water, then add the jaggery and salt. Stir everything together gently to coat the tofu.
Bring the curry to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 12-15 minutes. This allows the tofu to absorb the complex flavors of the vindaloo gravy.
Uncover and check the consistency. If the gravy is too thick for your liking, add a splash more hot water. Taste and adjust the seasoning, adding more salt or jaggery if needed.
Garnish with fresh coriander leaves and let it rest for 10 minutes before serving hot.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
