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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.
For 4 servings
Prepare the Tofu
Create the Vindaloo Paste
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.
This goan recipe takes 55 minutes to prepare and yields 4 servings. At 302.33 calories per serving with 17.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Simmer and Finish the Curry
Replace tofu with 400g of cubed potatoes and 1 cup of chickpeas. Add the potatoes with the onions and cook until tender before adding the paste. Stir in the chickpeas along with the water.
For a richer, less intense curry, stir in 1/4 cup of full-fat coconut milk during the last 2 minutes of simmering. Do not let it boil after adding the coconut milk.
Substitute tofu with 400g of paneer cubes. Pan-fry the paneer just like the tofu until golden before adding it to the curry.
For a more traditional Goan tang, you can reduce the white vinegar to 45ml and add 1 tablespoon of tamarind paste along with the water.
Tofu is a complete protein, providing all essential amino acids necessary for muscle repair, cell function, and energy, making this a satisfying and nourishing vegan meal.
The blend of turmeric (curcumin), ginger (gingerol), and garlic (allicin) is packed with powerful compounds that help fight chronic inflammation in the body.
The capsaicin from the red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning and weight management.
The use of vinegar in the vindaloo paste not only provides the signature tang but can also help promote a healthy gut microbiome, aiding in digestion.
To reduce the heat, use only Kashmiri red chilies and omit the spicy ones entirely. You can also deseed all the chilies before soaking them. Adding a teaspoon of sugar or a splash of coconut milk at the end can also help balance the heat.
Yes, it's a very nutritious dish. Tofu provides excellent plant-based protein, and the spices like turmeric, ginger, and garlic are known for their anti-inflammatory properties. It's also high in fiber from the onions and tomatoes.
One serving of this Tofu Vindaloo contains approximately 320-360 calories, depending on the type and amount of oil used. This makes it a reasonably low-calorie yet satisfying main dish.
Absolutely! The paste can be made up to 4-5 days in advance and stored in an airtight container in the refrigerator. Its flavor often deepens and improves over time.
Store leftover Tofu Vindaloo in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, and it often tastes even better the next day. Reheat gently on the stovetop or in the microwave.
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