Tofu vindaloo is a popular Indian dish, localised to Goan dishes, known for its bold and tangy chili sauce. Vindaloo is perfect if you want to relish the aromatic and fragrant flavours of the dish. Make this recipe for a weekend feast or potluck party to win some hearts and fill up bellies. This version of the classic vindaloo recipe substitutes tofu for meat, making it a flavorful and hearty option for anyone looking to enjoy Indian cuisine.

Tofu vindaloo is a fantastic dish for those looking to explore the world of Indian cuisine or for vegetarians seeking a flavorful and satisfying meal option.

What is Vindaloo?

Vindaloo is a popular and flavorful curry dish with roots in the Goa region of India. Its name is derived from the Portuguese dish “carne de vinha d’alhos,” which means meat marinated in wine and garlic.

Traditional vindaloo is known for its bold and spicy flavor, often featuring some kind of protein (typically meat) marinated in a mixture of vinegar, garlic, ginger, and various spices such as cumin, coriander, mustard seeds, cinnamon, and cloves. The use of chili peppers contributes to the dish’s characteristic heat.

Vindaloo has become popular not only in Goa but also in other parts of India and around the world. It is a beloved dish in many Indian restaurants, where it is often served with rice or bread such as naan or roti.

The level of spiciness can vary, and some variations of the dish may include additional ingredients such as tomatoes, potatoes, or coconut milk. With its rich history and robust flavors, vindaloo continues to be enjoyed by food enthusiasts globally.

What is vegan Vindaloo?

To veganize this recipe, simply replace the meat (typically pork or beef) with plant-based protein such as tofu, tempeh, or seitan. You can even use Vegan Chorizo if you are feeling fancy and posh. Other ingredients can be made plant-based with a little bit of forethought and pre-planning. I decided to use tofu, as most of you know. Tofu is my go-to plant-based protein and is such a versatile ingredient that it can go with anything and everything. Tofu supremacy, all the way.

How to make Tofu Vindaloo? (Ingredients and Substitutes)

Ingredients:

Vindaloo Masala:

• 5-6 dried Kashmiri red chilies, partially deseeded and soaked in hot water until plump ( adjust for spice preference ).
• Substitute: 1 heaped tablespoon Kashmiri red chili powder or a mix of 1 teaspoon cayenne pepper and 1 tablespoon paprika.

Whole Spices:

• 1 tablespoon whole coriander seeds
• 1/2 teaspoon whole black peppercorns
• 10 fenugreek seeds ( optional, adds 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 (4 tablespoons) of any vinegar ( e.g., apple cider vinegar; substitute with tamarind pulp ).
• 1 large tomato

For the Vindaloo Gravy:

• 1 large onion, finely chopped
• 1 heaped tablespoon sugar
• 2 teaspoons salt ( adjust to taste )
• 800 gm firm tofu, torn/sliced
• 1 cup water ( adjust for desired sauce consistency )

Substitutes

1. Dried Kashmiri Red Chilies: Substitute with a milder dried chili variety or chili powder according to your spice preference
2. Whole Coriander Seeds: Ground coriander can be used as a substitute. Use 1 tablespoon of ground coriander for 1 tablespoon of whole coriander seeds.
3. Whole Black Peppercorns: Ground black pepper can be used as a substitute. Use 1/2 teaspoon of ground black pepper for 1/2 teaspoon of whole black peppercorns.
4. Fenugreek Seeds: If optional, you can omit fenugreek seeds. They add a distinct flavor, but the dish will still be delicious without them.
5. Cinnamon Stick: Substitute with 1/2 teaspoon of ground cinnamon if you don’t have a cinnamon stick.
6. Cloves: Use ground cloves as a substitute. Use a pinch for the specified number of cloves.
7. Green Cardamoms: Use a pinch of nutmeg as a substitute for cardamoms.
8. Paprika (for red color): Substitute with Kashmiri red chili powder, which is mentioned as an alternative in the recipe.
9. Apple Cider Vinegar: Substitute with any other vinegar like white vinegar or red wine vinegar.
10. Large Tomato: Substitute with canned diced tomatoes or tomato puree if fresh tomatoes are not available.
11. Firm Tofu: You can use other plant-based proteins like tempeh, seitan, or best sub would be Vegan Chorizo .
12. Salt: Adjust the quantity based on your taste preference
13. Tamarind pulp can be used as an alternative for a tangy flavor.

How to make Tofu Vindaloo: Methods

Step 1: Preparing ingredients

• Press the tofu to remove excess water and let it drain.

Soak the dried chilies in hot water, allowing them to plump for approximately 30 minutes.

Step 2: Making Vindaloo Masala Curry

• Heat oil in a pan over medium heat.
• Add finely chopped onions, sprinkle with salt, and sauté until golden brown, approximately 10 minutes.

• While onions are cooking, blend the following in a food processor until smooth: Whole and ground spices (coriander seeds, black peppercorns, mustard seeds, cinnamon stick, cloves, green cardamoms, fenugreek seeds, paprika, turmeric, ground cumin seeds).

• Add artially deseeded soaked chilies

• Next add Tomato, vinegar, garlic, and ginger.

• Run it into a smooth paste.

• Once the onions are golden brown, add the vindaloo masala paste to the pan.

• Cook on medium to medium-low heat.

Final Cooking

• Cover the pan with a lid and let the mixture cook until you observe the oil separating from the sauce (approximately 5-7 minutes). Introduce tofu pieces and sugar, ensuring they are coated with the sauce.

• Adjust consistency by adding water if needed. Continue cooking for an additional 7-8 minutes until the sauce reaches the desired consistency.

• Optionally, garnish with chopped coriander leaves.

Serving

• Serve the Tofu Vindaloo with rice, naan, or roti.
• Note: The flavors improve over time, so consider serving it the next day. It can be refrigerated for 5 to 6 days or frozen.

Helpful Tips for making Tofu Vindaloo

Here are some helpful tips for making tofu vindaloo:

• Pressing tofu: Before using tofu, press it between paper towels with a heavy object for at least 30 minutes to remove excess water and allow it to absorb more flavors.

• Marinate tofu: Marinate the tofu in vindaloo masala or a mixture of spices for at least 30 minutes to enhance flavor.

• Homemade vindaloo masala: Making your own spice blend adds freshness and flavor. Consider making a larger batch and storing it for future use.

• Use fresh aromatics: Freshly minced or grated garlic and ginger will contribute significantly to the flavor of the vindaloo.

• Vinegar substitute: If you don’t have vinegar, you can use tamarind pulp for a tangy flavor. Adjust the quantity based on your preference.

• Reheat tofu thoughtfully: If reheating tofu vindaloo, do it gently to avoid making the tofu rubbery. Heat it on low heat and stir frequently.

• Experiment with vegetables: Feel free to add vegetables like bell peppers, peas, or spinach for added texture and nutrition.

What to Serve with vindaloo?

Tofu vindaloo is a spicy and flavorful Indian curry dish that pairs well with a variety of side dishes. Some popular options to serve with tofu vindaloo include

Main Accompaniments:

• Steamed basmati rice
• Vegan Naan
• Roti
• Bajra Roti

In addition to rice and bread, you can also serve tofu vindaloo with a side of Vegan raita , which is a vegan yoghurt-based sauce that helps cool down the heat of the vindaloo.

Storage

Allow freshly made or purchased tofu vindaloo to cool to room temperature before storing. Ensure the airtight container is clean and dry.

• Storage in Refrigerator: Refrigerate for up to 3-4 days.
• Freezing for Longer Storage: Frozen tofu vindaloo can be stored for up to 2-3 months.

Tofu Vindaloo Recipe in Tangy Chili Sauce

Ingredients1x2x3x

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

Nutrition

Looking for a Vegan Chai Banana Bread recipe made with actual chai? Look no further!

This Chai banana bread recipe is a delightful twist on the classic banana bread, incorporating the warm and aromatic flavors of chai. This recipe is made with freshly brewed Chai, instead of adding spices, which is then added to the batter to enhance the flavor.

Whip out this beauty at your tea parties or when you just want to enjoy a cup of tea by yourself, and I am sure you are going to want more of it. Paired with Chai , Chai Banana Bread will make your evening tea time much better.

Some recipes may also include nuts or chocolate chips for added texture and richness. The result is a moist and flavorful banana bread with the warmth and complexity of chai spices. Although using a spice mix can be convenient, using brewed chai relies on natural ingredients such as tea leaves, spices, and ginger.

Why brewed Chai Banana Bread?

Snacks like biscuits, pakodas, and rusk are common edibles during tea time in India. People love to pair their evening chai with dishes like Kohlrabi Fritters , Potato Papdi Chaat or Gulab Jamun Cake . One such popular tea-time dish is rusk which is often flavored. Rusk manufacturers sometimes incorporate cardamom flavoring to create a variation that appeals to those who enjoy the distinct taste of elaichi. These rusks may have a subtle cardamom aroma and flavor, offering a fusion of traditional rusk texture with the added twist of a popular spice. Because of the strong spice flavour, rusks often taste like chai-flavoured biscuits.

After seeing many chai banana bread recipes using dry chai spice mixes, I wanted to include brewed chai in the recipe. So, I decided to use brewed chai in the batter to give the bread a richer and more authentic chai flavor. Check here on how to make a perfectly brewed Masala chai .

Ingredients and Substitutes for Vegan Chai Banana Bread

Ingredients:

• Ripe bananas
• Vegan butter or neutral oil
• Sugar
• Vanilla extract
• Brewed vegan chai (Plant-based milk plus masala made with crushed cloves, cinnamon, cloves, star anise, ginger and fennel seeds)
• Fresh ginger
• All-purpose flour (or gluten-free option for those with gluten sensitivities)
• Baking soda
• Baking powder
• Ground cardamom
• Cinnamon
• Salt
• Optional add-ins: chocolate chips, chopped nuts

Substitutes:

• Vegan butter: Use neutral oil as an alternative or sub half of it with applesauce for a lighter version.
• All-purpose flour: Opt for a gluten-free option if needed.
• Brewed vegan chai: Ensure a strong brew made with plant-based milk and double the amount of tea leaves for a rich chai flavor.
• Optional add-ins: Customize the banana bread by adding chocolate chips or chopped nuts to enhance flavor and texture.

Step-by-Step Instructions

• Prep the bananas: We will need ripe bananas to make this recipe. If you do not have overripe bananas, preheat the oven to 300 degrees. Place unpeeled bananas on the prepared sheet. Bake until the banana skins turn entirely black, typically taking around 15 to 20 minutes. Allow them to cool thoroughly, and once cooled, scoop out the banana pulp from the peel and mash it.

• Prepare the masala for the tea by grinding cloves, cinnamon, cloves, star anise, ginger and fennel seeds in a pestle and mortar.

• In a small saucepan, combine 1 cup of milk with ground masala Heat the milk over low heat until steaming, then remove from heat and let the tea steep for 10 minutes. Discard the tea bags and allow the milk to cool to room temperature.

• To a blender, add the bananas. Add 2/3 cup of brown sugar and 1/3 cup of melted butter, the cooled chai-infused milk and blend until well combined.

• In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and a pinch of salt.

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

• Top the batter with split bananas. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the chai banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving. Enjoy your delicious chai-infused banana bread!

See more recipes:

Snacks that you can enjoy with your cup of tea

1. Cardamom Chocochip Cookies
2. Samosa Recipe
3. Crispy Plantain Chips

Vegan Chai Banana Bread

Ingredients1x2x3x

For the chai

• 2 cups Water 480 ml
• 2-3 tsp Loose tea leaves black tea
• 2/3 cup Oat/soy milk 160 ml
• Brown sugar to taste
• 6 Whole green cardamom
• 4-5 Whole cloves
• 1 stick Cinnamon
• 1 star anise
• 1 tsp fennel seeds
• 1 inch Ginger crushed

For the wet ingredients:

• 3 medium to large extra ripe bananas
• 1/3 cup melted vegan butter or neutral oil 110 g
• 2/3 cup brown sugar 147 g
• ½ tablespoon vanilla extract
• 1/3 cup brewed vegan chai 90 g
• 1/2 inch fresh ginger

For the dry ingredients:

• 1 ¾ or 210 g cup all-purpose flour or a GF option
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cardamom
• 1 tsp ground cinnamon
• ½ teaspoon salt

Optional add-ins:

• 1/4 cup chocolate chips
• 1/4 cup chopped nuts

Instructions

Make the chai:

• Take a mortar and pestle and crush your whole spices.
• Add water to a pan, add the spices and aromatics (1/2 inch ginger), and bring to a boil.
• Once it starts boiling, add the tea leaves and turn down the heat to medium or medium-low. Add the soy/oat milk.
• Let it get to the strength of infusion you want (I like to let it be on a slow boil for about 2-3 minutes) and turn off the heat when it has a pinkish orangish colour.
• Strain into cups or a tea pot and set aside.

Prepare Overripe Bananas:

• Ensure you have ripe bananas for this recipe. If not, preheat the oven to 300 degrees.
• Place unpeeled bananas on a baking sheet and bake for 15-20 minutes until skins turn entirely black.
• Let them cool, then scoop out the banana pulp from the peel and mash.

Prepare the wet ingredients:

• In a blender, combine the mashed bananas with 2/3 cup of brown sugar and 1/3 cup of melted butter, 1/3 cup brewed chai, and fresh ginger.
• Blend the mixture until well combined.

Combine Wet and Dry Ingredients:

• In a separate bowl, whisk together all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and a pinch of salt.

• Gradually pour the wet ingredients to the dry ingredients, whisking until just combined. Avoid overmixing.

• Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

• Pour the batter into the prepared pan, smoothing the top with a spatula.

• Top the batter with split bananas.

• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Serve

• Allow the chai banana bread to cool in the pan for 10 minutes.
• Transfer it to a wire rack to cool completely before slicing and serving.
• Enjoy your delicious chai-infused banana bread!

Nutrition

Are you someone who doesn’t like wasting leftover rice? Looking for a healthy and delicious dish to use the leftover rice? Look no further because I have for you this spicy chickpea tomato rice with kale. It’s easy to make and can be customized to suit your taste preferences. You can even add a protein of your choice like tofu, chorizo or tempeh for that well-balanced meal.

This recipe is an excellent way to repurpose and enjoy leftover rice. Using pre-cooked rice not only saves time but also ensures a quick and flavorful one-pot meal with chickpeas, tomatoes, and kale. The leftover rice easily absorbs aromatic spices and flavors during the cooking process, making it a convenient and delicious option for a satisfying meal. Serve with a dollop of homemade soy yoghurt and I can guarantee it’s “lip-smacking” good.

Using leftover rice

Using leftover rice is a widespread practice in India. It aligns with the cultural and culinary traditions of the country, where rice is a staple food. In many Indian households, leftover rice is creatively repurposed into various dishes, such as fried rice, pulao, khichdi, or mixed with different spices and vegetables to make quick and flavorful one-pot meals. This practice not only helps minimize food waste but also reflects the resourceful and frugal approach to cooking that is ingrained in Indian culinary traditions. Repurposing leftover rice is a practical and efficient way to make the most of available ingredients while adding diverse flavors to everyday meals. Check my recipe on How to Cook Fluffy Rice .

Repurposing rice with One-pot Chickpeas Tomato Rice with Kale

One-pot meals have surged in popularity due to their time-saving convenience, easy preparation, and minimal cleanup. With straightforward recipes, these dishes appeal to a broad spectrum of home cooks, requiring minimal culinary expertise. The appeal lies in their versatility, allowing for creative combinations of proteins, vegetables, grains, and spices to suit diverse tastes and dietary preferences. Moreover, the streamlined cooking process with just one pot or pan reduces both preparation and cleanup time, making these meals an attractive option for individuals with busy schedules. Additionally, the cost-effective nature of one-pot meals, often using affordable ingredients, makes them a budget-friendly choice, contributing to their widespread adoption as a practical and accessible approach to home cooking.

Repurposing leftover rice is a practical and resourceful culinary practice that not only reduces food waste but also offers various advantages. By revamping leftover rice into new dishes, individuals contribute to a more sustainable approach to cooking, minimizing the environmental impact associated with food disposal. Moreover, this practice is time-efficient, providing a quick and convenient solution for busy schedules. It is also cost-effective, as it eliminates the need to purchase additional ingredients. Reusing leftover rice offers the advantage of saving time and effort.

Ingredients and substitutes

You will need:

• Vegetable Oil
• Mustard seeds
• Green chili peppers
• Curry leaves
• Thinly sliced onion
• Turmeric
• Ground red chili
• Chickpeas (can or soaked overnight)
• Ripe Tomatoes
• Cooked rice
• Kale (or substitute with spinach)
• Salt
• Fresh coriander/cilantro leaves

Substitutes

1. Green Chili Peppers: Substitute with jalapeños, serrano peppers, or any other chili pepper you prefer. Adjust the quantity based on your spice preference.
2. Curry Leaves: If curry leaves are unavailable, you can skip them or substitute with a small amount of curry powder for a similar flavor.
3. Onion: Use red or white onions interchangeably. Shallots can also be a good substitute for a milder flavor
4. Ground Red Chili: If you want to omit the heat or don’t have ground red chili, you can use chili powder or cayenne pepper in smaller quantities, adjusting to taste.
5. Cooked Rice: Any variety of cooked rice works. You can use white rice, brown rice, quinoa, or couscous depending on your preference.
6. Kale: Substitute with spinach, Swiss chard, or any leafy green of your choice.
7. Fresh Coriander/Cilantro Leaves: If you don’t have fresh coriander or cilantro, you can use parsley for a similar fresh herb flavor.

Instructions

• Heat oil in a large pot over medium heat. Add mustard seeds and wait for them to pop, indicating the oil is ready. Add green chilies and curry leaves, sauté until fragrant.

• Add thinly sliced onions, sauté until golden brown and caramelized. Stir in turmeric and ground red chili (if using), cook for 30 seconds. Add chickpeas, coat them in spices.

• Add chopped tomatoes and a pinch of salt, cover, and cook until tomatoes break down. Stir in kale or spinach until wilted.

• Add leftover rice, ensuring it’s coated with the tomato-chickpea mixture and heated through. Adjust consistency by cooking longer or adding more water if needed.

• Turn off the heat, taste, and adjust seasoning. Serve in bowls, garnished with fresh coriander or cilantro leaves. Enjoy!

Tips for Making Chickpea Tomato Rice with Kale:

1. Heat the Oil Properly: Ensure the oil is adequately heated before adding mustard seeds. The popping of mustard seeds indicates the oil is flavored and ready for the next ingredients.
2. Caramelize Onions for Depth: Take the time to sauté thinly sliced onions until golden brown and caramelized. This adds a sweet depth to the dish.
3. Mind Turmeric and Ground Red Chili Timing: Stir in turmeric and ground red chili quickly, allowing them about 30 seconds of cook time to release flavors without burning. Cooking turmeric in hot oil is crucial to enhance its color, aroma, and flavor.
4. Adjust Consistency During Cooking: Monitor the dish’s consistency while adding rice and cooking. If it seems too wet, cook a bit longer for the desired thickness, or add more water if it’s too dry.
5. Experiment with Greens: Feel free to experiment with different greens like spinach if kale is unavailable or based on personal preference. like: Spinach, Swiss Chard, Collard Greens, Mustard Greens, Arugula, Chard and Beet Greens.

Storing

Storing Chickpea Tomato Rice with Kale:

Refrigeration:

• Allow the dish to cool to room temperature before storing.
• Transfer the chickpea tomato rice into airtight containers or sealable plastic bags.
• Store in the refrigerator for up to 3-4 days.

Freezing:

• If planning to store for an extended period, consider freezing for longer shelf life.
• Portion the chickpea tomato rice into freezer-safe containers or resealable bags.
• Label with the date for easy tracking.
• Freeze for up to 2-3 months.

Thawing and Reheating:

• To use frozen chickpea tomato rice, thaw overnight in the refrigerator.
• Reheat in the microwave or on the stove, adding a splash of water if needed to restore moisture.
• Ensure it reaches a safe and uniform temperature before serving.

Check out my other Rice recipes:

1. Spicy Tofu Rice-Stuffed Zucchinis
2. Lemon Rice
3. Vegan Biryani

Easy Tomato Rice with Chickpeas and Kale

Ingredients1x2x3x

• 2 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 2 Green Chili Peppers roughly chopped
• 1 Sprig Curry Leaves about 6-7 leaves
• 1 Onion thinly sliced
• 1/2 teaspoon Turmeric
• 1 teaspoon Ground Red Chili optional, for extra heat
• 1 can approximately 400 g/15 oz Chickpeas, drained and rinsed
• 2 big Tomatoes chopped, or 200g (about 7 oz) Canned Tomatoes
• 2 cups Cooked Rice leftover rice works great
• A handful of Kale sub with Spinach, roughly chopped
• Salt to taste
• Fresh Coriander/Cilantro Leaves for garnish

Instructions

Prepare the Base:

• Heat the oil in a large pot over medium heat.
• Once hot, add the mustard seeds and wait for them to pop. This signals that the oil is perfectly flavored and ready for the next ingredients.
• Add the green chilies and curry leaves to the pot.
• Sauté them until they become fragrant and slightly crispy, infusing the oil with their aromatic flavors.
• Add the thinly sliced onions to the pot. Sauté for about 6-7 minutes, or until they are golden brown and caramelized.
• Stir in the turmeric and ground red chili (if using). Cook for another 30 seconds, allowing the spices to release their colors and flavors without burning.

Chickpeas and Tomatoes:

• Add the chickpeas to the pot, stirring for about 30 seconds to coat them in the spices.
• Follow with the chopped tomatoes (or canned tomatoes) and a pinch of salt.
• Cover and let it cook until the tomatoes break down and meld with the chickpeas, creating a rich base.

Greens and Rice:

• Once the tomatoes are cooked, stir in the kale (or spinach) until it wilts and becomes part of the mixture.
• Add your leftover rice, stirring gently to combine everything. Ensure the rice is evenly coated with the tomato-chickpea mixture and heated through.
• If the dish seems too wet, cook it a bit longer until you reach the desired consistency, or add more water if it’s too dry.

Garnish and Serve:

• Serve the chickpea tomato rice in bowls, garnished with fresh coriander or cilantro leaves for a burst of color and freshness and dollop of vegan yoghurt.

Nutrition

Tofu Vindaloo Recipe in Tangy Chili Sauce

Ingredients1x2x3x

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

Nutrition