Vegan Vindaloo Recipe
Make Vegan Vindaloo Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vinegar Marinade & Spice Paste
Main Ingredients
Cooking & Finishing
Method
Vinegar Marinade & Spice Paste
- 1
Prep and bloom chilies
Remove stems and seeds from dried chilies (leave some seeds if you want more heat). Place chilies in a small bowl and pour 1/2 cup of the apple cider vinegar and 1/4 cup of the water over them. Let soak 15–20 minutes until softened.
- 2
- 3
Make the spice paste
In a blender or food processor, combine soaked chilies with their soaking liquid, the remaining 1/2 cup apple cider vinegar and 3/4 cup water, garlic, ginger, chopped onion, toasted whole spices, ground cumin, ground coriander, turmeric, smoked paprika, brown sugar, and 1 tsp sea salt. Blend to a smooth, slightly thick paste, adding more water 1 tbsp at a time if needed. Taste and adjust salt or sweetness; the paste should be tangy, spicy, and balanced.
- 4
Marinate tofu and vegetables
Place cubed pressed tofu and the halved/quartered potatoes (and carrot pieces if using) in a shallow dish or zip-top bag. Spoon 1/2 to 3/4 cup of the spice-vinegar paste over the tofu and vegetables, tossing gently to coat. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours (or up to overnight) to let flavors penetrate.
Main Ingredients
- 5
- 6
Brown tofu and par-cook potatoes
Heat 1 1/2 tbsp oil in a large heavy-bottomed skillet or saucepan over medium-high heat. Add marinated tofu cubes in a single layer (shake off excess marinade) and sear without crowding for 2–3 minutes per side until golden. Remove tofu to a plate. Add remaining 1/2 tbsp oil and add potato pieces; sauté 4–5 minutes until edges begin to brown. Remove potatoes to the plate with tofu. (If using cauliflower, briefly brown in this step as well.)
Cooking & Finishing
- 7
Sauté onions and cook vindaloo
In the same pot, lower heat to medium and add the remaining oil if needed. Add the finely sliced onion and bay leaf; cook 6–8 minutes until soft and translucent, stirring to deglaze browned bits. Add the reserved spice-vinegar paste (all remaining paste and any reserved marinade) and cook 3–4 minutes, stirring frequently, until the raw smell of the paste reduces and oil begins to separate slightly.
- 8
Add tomatoes and simmer
Stir in the canned diced tomatoes (or pureed tomatoes) and 1 cup vegetable broth. Scrape any stuck bits from the bottom of the pot. Bring to a gentle simmer, then reduce heat to medium-low. Add the seared tofu and par-cooked potatoes (and carrots/cauliflower) back into the pot. Cover partially and simmer 20–25 minutes until potatoes are tender and flavors have melded. Stir occasionally and add more broth or water if the sauce becomes too thick.
- 9
Finish and season
If you prefer a creamier vindaloo, stir in up to 1 cup coconut milk in the last 5 minutes of cooking and warm through (do not boil vigorously). Remove and discard the bay leaf and cinnamon stick (if still present). Taste and adjust salt and acidity: add additional salt as needed and 1 tbsp lime/lemon juice to brighten the sauce. Sprinkle chopped cilantro over the top before serving.
- 10
Serve
Serve hot with steamed basmati rice, vegan naan, or crusty bread. Leftovers will develop deeper flavor after a day and can be refrigerated up to 4 days or frozen for up to 2 months.
