What kind of vinegar works best in this tofu vindaloo?

A plain white vinegar gives the sharpest classic tang, though other neutral vinegars can work if that is what you have.

Why does my vindaloo taste too sharp or sour?

The masala likely needed more cooking. Fry the vinegar-spice paste until the raw smell fades and the onion-tomato base absorbs it.

Can I make tofu vindaloo ahead of time?

Yes. The flavors deepen after a few hours, and it often tastes even better the next day after resting in the fridge.

How spicy is this recipe and how do I adjust it?

It is moderately spicy from dried chilies and chili powder. Reduce either one for a milder curry or increase them for more heat.

How should I store and reheat leftovers?

Cool and refrigerate in a sealed container, then reheat gently on the stove with a small splash of water if the gravy has thickened.

Home / Recipes / goan / Tofu Vindaloo

goanMediumveganvegetariangluten freedairy free

Tofu Vindaloo

RATING

4.3/5(38)

TASTE SCORE

8/10

Tangy, spicy tofu vindaloo with a bold vinegar-forward masala, soft potatoes, and a rich onion-tomato base. It brings the punchy flavors of Goan-style vindaloo to a satisfying vegetarian curry that pairs well with rice or pav.

PREP

20m

COOK

30m

SERVES

1 KATORI

264 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the tofu and potatoes.
1.Press the tofu well and cut it into medium cubes.
2.Peel the potatoes and cut them into small cubes.
3.Slice the onions, chop the tomatoes, and roughly chop the ginger and garlic.
mix · ~5 min
Make the vindaloo masala.
1.Add dry red chili, cumin seeds, black peppercorns, cloves, cinnamon, ginger, garlic, turmeric powder, red chili powder, coriander powder, and vinegar to a small grinder jar.
2.Blend to a smooth paste.
3.Add 1 to 2 tbsp water only if needed to help it grind.
TIPKeep the paste thick so the curry gets a bold, concentrated flavor.
saute · ~5 min
Brown the tofu lightly.
Heat 1 tbsp oil in a pan over medium heat. Add the tofu cubes and cook until lightly golden on a few sides, 4 to 5 minutes. Remove to a plate.
boil · ~8 min
Boil the potatoes until just tender.
Cook the potato cubes in water for 6 to 8 minutes until just tender but not falling apart. Drain and keep aside.
saute · ~13 min
Cook the onion base.
1.Heat the remaining 1 tbsp oil in a pan over medium heat.
2.Add the sliced onions and cook until golden, 6 to 8 minutes.
3.Add the chopped tomatoes and cook until soft and pulpy, 4 to 5 minutes.
TIPLet the onions turn properly golden for a deeper vindaloo flavor.
saute · ~4 min
Cook the masala.
Add the ground vindaloo masala to the pan and cook on medium-low heat for 3 to 4 minutes, stirring often, until the raw smell softens and the oil begins to show at the edges.
TIPUse medium-low heat here so the spices do not burn.
simmer · ~10 min
Simmer the curry.
1.Add the boiled potatoes, browned tofu, salt, and 1 cup water.
2.Mix gently and bring the curry to a gentle simmer.
3.Cover and cook for 8 to 10 minutes so the tofu and potatoes take on the masala.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve tofu vindaloo hot with rice, pav, or flatbread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu thoroughly so it browns instead of steaming and absorbs the vindaloo gravy better.
2
Keep the potato cubes small and boil only until just tender, so they finish cooking in the curry without breaking.
3
Brown the tofu on a few sides only; over-frying can make it chewy once simmered in the masala.
4
Cook the onions to a true golden brown before adding tomatoes for the deep, slightly sweet base vindaloo needs.
5
When the masala hits the pan, stir constantly on medium-low heat until the raw vinegar smell softens.
6
Let the curry rest 10 to 15 minutes before serving; the vinegar, chili, and spices taste more rounded.
7
This vindaloo tastes even better the next day, so make it ahead if you want a more developed flavor.