Vindaloo is a Portuguese influenced Indian(Goan) dish. Vindaloo means meat marinated in wine, over the years the sauce has adapted to use vinegar. I like serving this thick sauced vindaloo with rice or naan or flatbread and something mild.
- Dried Kashmiri Chilles - Indian red chili powder - White Vinegar - Garlic - Red Onion - Tofu
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Drain the soaking chilies and add to blender. Add the rest of the ingredients to the blender and blend until the spices are broken down and the chilies have broken down into a somewhat smooth mix. Then set aside.
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Cook the tofu in a skillet over medium heat with 2 teaspoons of oil until it is just starting to soften, then cut it into pieces. Add the cubed tofu to a bowl with the rest of the ingredients and toss well to coat them in the oil.
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Add another teaspoon of oil and add the onion and a good pinch of salt and cook until the onion is golden. Add splashes of water if the onion is starting to crisp too quickly, to help it cook evenly, get golden and stay moist.
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Then add in the blended vindaloo paste and bring to a good boil. Add the tofu and 1/2 teaspoon salt. Simmer for 10 minutes over medium-low heat.
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Taste and adjust salt and flavor. Add more water for saucier consistency if you like. Switch off heat then let it sit for another 5-10 minutes before serving. Garnish with cilantro and some non-dairy yogurt or cashew cream. Serve with rice , naan or flatbread. Store refrigerated for upto 3 days.
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