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 serving
302cal
18gprotein
18gcarbs
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)
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Protein-packed Tofu Vindaloo, perfectly spiced and tangy, with fluffy Sannas - a truly comforting meal!
This goan dish is perfect for lunch. With 778.6700000000001 calories and 26.169999999999998g of protein per serving, it's a high-fiber 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.
Servings4
Serving size: 1 serving
477cal
8gprotein
83gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
