Recipes

Tofu & Zucchini Vindaloo

Serves 4

| Prep Time: 15 mins

| Cook Time: 15 mins

| Total Time: 30 mins

You may need: Madras Hot Curry

Discover The Recipe

If you’re looking for a way to add more plant-based meals to your diet then give this tasty Tofu Vindaloo a try. Tofu and vegetables are tossed in a fragrant homemade Vindaloo paste then simmered until tender. This unique plant-powered dish showcases the traditional flavors of India and comes together quickly. It is believed that Vindaloo-style dishes likely trace lineage to Portugal in the 15th century by way of a popular dish known as carne de vinha d’alhos or meat in garlic sauce. However, the Indian version of Vindaloo is a spicy, tangy dish that made its way to a tiny state on the Western Coast of India called Goa, which was a Portuguese colonial outpost. During that transition, the dish took on other ingredients such as palm wine, cardamom, tamarind and local chili peppers. This version of Vindaloo evolved into a rich, tomato-based curry sauce perfect for simmering meats and vegetables. As with many curries and stews in Indian culture, Vindaloo recipes and ingredients differ depending on the individual’s preference and even the region that they are in.

Dive into this Tofu Vindaloo that has been seasoned with our robust Madras Hot Curry blend. This blend is designed to help you easily build a deep-flavored curry in your own kitchen minus the grunt work of having to source and blend your own spices. With just enough heat from ground chilis and a balance of sweetness from cardamom, fenugreek and cinnamon, you’ll be on your way to creating a luscious curry that will surely impress much like this Tofu Vindaloo.

Ingredients

For the Vindaloo Paste:
1 onion, chopped
4 garlic cloves
3 tsp Piquant Post Madras Hot Curry
1 Tbsp tomato paste
1 tsp salt
For the Vindaloo:
2 tablespoons olive oil
15 ounce extra firm tofu (1 package)
1 ¼ cups vegetable stock or water
½ cup tomato paste
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
1 red bell pepper diced
2 cups zucchini, cubed
For Serving: Rice or naan, chopped mint and cilantro, lime wedges, vegan yogurt

Notes

To make this dish even more flavorful, you can marinate the tofu in a little olive oil and Madras Hot Curry for at least 30 minutes before cooking.

Adjust the level of heat by adding or reducing the amount of Madras Hot Curry according to your preference.

Use extra firm tofu for this recipe, as it will hold its shape better during cooking. To improve the texture of the tofu, press it gently between 2 paper towels to remove excess liquid.

Add chickpeas for extra protein!

You can also make this dish ahead of time and store it in the fridge for up to 3 days. Just reheat it before serving.

Instructions

For the Vindaloo paste, add the onion, garlic, Piquant Post Madras Hot Curry, tomato pasta and salt to a food processor and purée until a paste is formed. Set aside.

Heat the olive oil in a medium deep non-stick skillet. Add the extra firm tofu and cook on medium high heat until the tofu is browned on all sides, stirring occasionally.

Remove the tofu from the pan and add the Vindaloo Paste to the pan. Cook for 2-3 minutes or until the paste is slightly browned. Add the vegetable stock, tomato paste apple cider vinegar and brown sugar. Stir well to form a sauce.

Add the pan seared tofu, bell pepper and zucchini. Stir well and bring to a simmer. Cover and cook for 10-12 minutes or until the vegetables are tender. Adjust the seasoning salt, pepper and more Madras Hot Curry to taste.

To serve, transfer the curry to a serving dish and garnish with chopped mint, cilantro, lime wedges, and vegan yogurt. This dish goes well with Basmati rice or naan!

Alternatives & Substitutions

If you don't have zucchini, you can substitute it with other vegetables like mushroom, sweet potato, eggplant, or russet potatoes.
If you prefer a creamier texture, you can add a can of coconut milk to the sauce.
Looking for more healthy Madras Hot Curry recipes? Try our Aloo Gobi Cauliflower & Potatoes, or this wonderful Madras Cauliflower Curry! If you do eat fish, try our South Indian Fish Curry. Another protein alternative is our Beef Madras Masala Curry, or our Chicken Tadka Dal .
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