Tofu Vindaloo Recipe
Soybean tofu in vindaloo sauce.
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Ingredients
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Tofu & Vegetables
Vindaloo Paste
Sauce & Sauté
Garnish & Serving
Method
Tofu & Vegetables
- 1
Press and prepare tofu
Wrap the 400 g block of firm tofu in several layers of paper towels or a clean kitchen towel. Place a flat plate on top and weigh it down with a can or pan for 15–20 minutes to press out excess water. After pressing, cut the tofu into 2 cm cubes and toss gently with 0.5 tsp salt.
- 2
- 3
Pan-fry tofu (optional but recommended)
Heat 1 tbs vegetable oil in a non-stick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer and fry until golden on at least two sides, about 6–8 minutes total, turning gently. Remove tofu to a plate lined with paper towel. If using potatoes, you can quickly pan-fry the parboiled potatoes in the same pan for 3–4 minutes to get color, then remove and reserve.
Vindaloo Paste
- 4
Toast whole spices
Heat a small dry skillet over medium heat. Add 1.5 tbs coriander seeds, 1 tsp cumin seeds, 1 tsp brown mustard seeds, 1 tsp black peppercorns, 3 cloves and the cinnamon stick. Toast, stirring, until fragrant and slightly darker — about 2–3 minutes. Remove from heat and cool for a few minutes.
- 5
Soak chilies
Place 8 dried red chilies in a bowl and cover with hot water. Let soak for 8–10 minutes until softened, then drain, reserving a little soaking liquid if desired.
- 6
Grind the vindaloo paste
In a blender or spice grinder combine the toasted whole spices, softened chilies, 6 garlic cloves, 30 g chopped ginger, 60 ml white vinegar, 1 tsp turmeric powder, 0.25 tsp fenugreek seeds, 1 tsp sugar, 1 tsp salt and 30 ml water. Blend to a smooth paste, adding up to 1–2 tbs more water if needed to reach a thick, spreadable consistency. Taste and adjust salt/sugar — paste should be tangy, spicy and aromatic.
Sauce & Sauté
- 7
Sauté onions and tomatoes
Heat 2 tbs vegetable oil in a large skillet or saucepan over medium heat. Add the thinly sliced onion (from ingredients) and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the curry leaves (8 pieces) and chopped tomatoes (2 pieces). Cook until the tomatoes break down and oil starts to separate from the mixture, about 5–6 minutes.
- 8
- 9
Add liquids and simmer
Pour in 300 ml vegetable stock or water and 30 ml additional white vinegar. Stir to combine and bring to a gentle simmer. Scrape any browned bits from the bottom of the pan into the sauce.
- 10
Combine tofu and potatoes
Gently add the fried tofu cubes and parboiled (or pan-fried) potatoes to the simmering sauce. Stir carefully to coat without breaking the tofu. Reduce heat to medium-low and simmer uncovered for 10–12 minutes, allowing the sauce to reduce and flavors to meld. Stir occasionally and adjust consistency with a splash more water if it becomes too thick.
- 11
Season
Taste the curry and add 1 tsp salt (from the sauce ingredients) or more to taste. If the vindaloo is too sharp, stir in up to 1/2 tsp sugar to balance acidity. simmer another 2 minutes after adjusting.
Garnish & Serving
- 12
Finish and garnish
Turn off the heat. Stir in 0.25 cups chopped fresh cilantro. Let the curry rest for 2–3 minutes so flavors settle.
- 13
Serve
Serve the tofu vindaloo hot with 3 cups steamed basmati rice (or warm bread). Offer extra vinegar or chili on the side for those who want more heat or tang.
