Go Back
–+ servings
Garnished tofu vindaloo served in a bowl with a ladle

Tofu Vindaloo Recipe in Tangy Chili Sauce

Enjoy a flavorful delight with this tangy chili sauce-infused recipe, showcasing the perfect blend of spices in a tofu twist on the classic dish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marination time 15 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Goan, Indian
Servings 8 Serves
Calories 131 kcal

Ingredients
  

For making Vindaloo Masala

  • 5-6 Dried Kashmiri red chilies partially deseeded and soaked in hot water for some time

Whole spices:

  • 1 tablespoon whole coriander seeds
  • 1/2 teaspoon whole black peppercorns
  • 10 fenugreek seeds optional but it gives a nice flavor
  • 1/2 teaspoon yellow/black mustard seeds
  • 1 inch length cinnamon stick
  • 4 cloves
  • 4 green cardamoms
  • 1/4 teaspoon fenugreek seeds optional

Ground spices

  • 1 tablespoon paprika for red color
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground cumin seeds substitute with whole cumin seeds

Aromatics

  • 7-8 large garlic cloves
  • 1- inch length ginger

Other Ingredients:

  • 1/4 cup Vinegar I used apple cider vinegar. Substitute with tamarind pulp
  • 1 large tomato

For the vindaloo gravy

  • 1 large onion finely chopped
  • 1 tbsp Sugar
  • 2 teaspoons salt or as per your taste
  • 800 gm firm tofu torn/sliced/chunks
  • 1 cup Water Can use more if you want more sauce but do not add too much as that dilutes the flavor.

Instructions
 

  • Start by pressing your tofu and letting it drain.
  • Also, soak the dried chilies in hot water and let it plump for about 30 minutes.
  • Add oil to a pan on medium heat and add the onions to this. Add some salt and let it become golden brown. About 10 minutes.
  • In the meantime, blend the whole and ground spices, partially deseeded soaked chilies, tomato, vinegar, garlic, and ginger until you get a smooth vindaloo masala paste.
  • Once the onions are golden brown, add this vindaloo paste to the pan. And let it cook on medium to medium-low heat.
  • Cover with a lid and let it come together.
  • Once you see the oil separate from the sauce, around 5-7 minutes, Add the tofu pieces and sugar and coat the sauce with it. Add more water if required.
  • Now cook this for another 7-8 minutes. Once you feel the sauce has reached the right consistency for you, thick or loose, switch off the heat.
  • Optionally you can garnish with chopped coriander leaves.
  • Serve it with rice, naan, or roti.

Notes

Note: This curry gets better with time so serve it the next day, if possible. It stays good in the refrigerator for 5 to 6 days or you can freeze it.
 
For Soaking the Red Chilies: Red chilies should be partially deseeded and soaked in hot water for some time until they plump up. You can use more chilies if you like it even spicier. 2 to 4 chilies will make it mild. If you do not have Kashmiri red chilies then you can use 1 heaped tablespoon of Kashmiri red chili powder adjust the proportion according to your preference. Or you can use a combination of 1 teaspoon of cayenne pepper and 1 tablespoon of paprika.

Nutrition

Serving: 1 servingCalories: 131kcalCarbohydrates: 12gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 594mgPotassium: 225mgFiber: 3gSugar: 4gVitamin A: 833IUVitamin C: 45mgCalcium: 159mgIron: 3mg
Keyword tofu and vegetable vindaloo, tofu vindaloo, tofu vindaloo recipe, vegan vindaloo
Tried this recipe?Let us know how it was!