SpiceTheWorldBreadcrumbs | Easy Vegetarian Chilli | Mint Sauce | Tofu Fire Phall | Mint Lassi | Singapore Vegetarian Noodles | Vegan Chilli | Balti Tofu Curry | Tofu Vindaloo |
Tofu Vindaloo
A SpiceTheWorld special. Nice and spicy.
Serves 4 (Estimated) Rating 4/5
Prep Time 30 Minutes Cooking Time 90 Minutes
| Ingredients |
| 2 tsp Ground Cumin |
| 1 tsp Black Pepper |
| 2 tsp Mustard Seeds |
| 3 tsp Fenugreek Seeds |
| 1 tsp Cardamom |
| 1 Cinnamon Stick |
| 6 tbsp Vinegar |
| 1 tsp Salt |
| 1 tsp Sugar |
| 2 tsp Cayenne Pepper |
| 2 Onions, finely chopped |
| 4 tbsp Vegetable Oil |
| 5 tbsp Water |
| 8 Garlic Cloves, finely chopped |
| 3 cm Ginger, finely chopped |
| 3 tsp Coriander |
| ½ tsp Turmeric |
| 250 ml Passata |
| 700 g Pressed Tofu, cut into bite sized chunks |
| 3 Potatoes, peeled, cubed, and parboiled |
| Method |
| To make the Vindaloo paste first grind the cumin, peppercorns, mustard seeds, fenugreek leaves, cardamom and cinnamon together until they are a fine powder. |
| Mix in the vinegar, salt, cayenne and brown sugar and then set aside. |
| Heat 3 tablespoons of the oil in a large frying pan. |
| Add the onions and fry over a medium heat until brown. |
| Keeping the oil for later use put the onions in a blender with 2 or 3 tablespoons of water and blend until a paste consistency. |
| Add the onions to the spices and mix well. |
| Put the ginger and garlic in a blender add 2 tablespoons water and blend until smooth. |
| Cook the ginger paste in the reserved oil stir until the paste browns. |
| Add the coriander and turmeric and cook for a few minutes stirring. |
| Add the vindaloo paste and tomato sauce. Cover and simmer on low heat for 1 hour. |
| Cook the potatoes in boiling water until slightly soft around 10-15 minutes. |
| Meanwhile fry the tofu in a little oil until sealed. |
| Add the tofu and potatoes to the sauce for the last 15 minutes or until they are both cooked. |
| Serve with fresh coriander basmati rice and naan bread. |