Tofu Vindaloo and Rice Recipe

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Tofu Vindaloo and Rice

By Raven Chelanee, on January 10th, 2012, Grains, Indian, Rice, Tofu, Vegan, Vegetarian

When we were living in Texas there was an unbelievably delicious Indian restaurant. And although I am not a buffet frequenter, we would frequent their lunch buffet often. Indian food is something I miss eating a lot! Over the last couple of months I have been trying to cook a lot of different international fare, especially vegan. So why not cook up some Indian food? I decided to make one of my favorite Indian curry dishes, Vindaloo. I veganized it up with some fried tofu to make an absolutely delicious dish.

Delicious Rating: If you don’t like the lingering smell of Indian food in your house, I suggest you open up windows and close the bedroom doors before cooking this easy recipe. Once you get that done and cook this Vindaloo recipe you will be happy you did. The flavors meld together so well. But it wasn’t until the next day that it tasted even more amazing than when it first cooked. This is definitely a keeper and will be a regular dinner in my home.

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Tofu Vindaloo and Rice

Author: CookEatDelicious.com

Recipe type: Dinner

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Yields: 4 Servings

• 6 garlic cloves, minced
• 3 tbsp ginger, minced
• 1 tsp cardamom
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp mustard powder
• 1 tsp cayenne
• 1 tsp cinnamon
• 1 tsp turmeric
• 4 tbsp olive oil
• 1 pack of tofu, diced
• Salt & Pepper to taste
• 1 onion, chopped
• 2 carrots, julienned
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes w/juice
• ½ cup peas
• 1½ cup water
• Basmati Rice, cooked

In a blender, blend first 9 ingredients and 2 tbsp of olive oil until smooth.

In a large pan, heat 1 tbsp of olive oil over medium heat.

Add tofu and cook until all sides are golden brown.

Season with salt & pepper.

Place in a bowl and set aside.

Heat last tbsp of olive oil over medium heat in the same pan.

Add onion and carrot, cover and cook for 5 minutes.

Add in bell pepper and cover and cook for an additional 5 minutes.

Add in blended paste and cook for 1 minute.

Stir in tomatoes and their juice, peas, and water.

Bring to a boil.

Reduce heat to low and season with salt and pepper to taste.

Cover and simmer for 10 minutes.

Add in tofu and cook uncovered for an additional 10 minutes.

Serve hot over rice.

2.2.6

Start your rice first so that it will be done at the same time.

Now I love fried tofu. If you get it brown enough and nice and crispy, OMGoodness! I want to devour the whole bowl. The salt and pepper just send it over the edge.

You won’t believe how good this smells until you cook it. The spices just dance in the air.

The tofu soaks in so much of the flavors but still retains its firmness.

Delicious!