Low Sodium Vegan Tofu Vindaloo

Total time1 hr 30 min

Prep time25 min

Cook time35 min

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp neutral oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the vindaloo paste

6 dried kashmiri chiles, stems and seeds removed
¼ cup hot water
1 tsp cumin seeds
1 tsp black peppercorns
½ tsp ground turmeric
½ tsp ground cinnamon
4 green cardamom pods, seeds only
3 tbsp white wine vinegar
1-inch piece fresh ginger, peeled and roughly chopped
4 garlic cloves, roughly chopped

For the curry

2 tbsp neutral oil
1 large yellow onion, finely diced
1 can (14 oz) diced tomatoes
1 cup vegetable broth
1 tsp sugar
salt, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or flatbread, for serving (optional)

Instructions

1
Place the dried Kashmiri chiles in a small bowl and cover with the hot water. Let soak for 10 minutes, until softened.
2
Transfer the soaked chiles and their soaking liquid to a blender. Add the cumin seeds, black peppercorns, turmeric, cinnamon, cardamom seeds, white wine vinegar, ginger, and garlic. Blend on high until a smooth, thick paste forms, about 1 minute. Set aside.

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