Chestnut Free Vegan Tofu Vindaloo
Total time1 hr 30 min
Prep time25 min
Cook time35 min
4.9(12)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp neutral oil
- ½ tsp salt
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
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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