Breadcrumbs
| Tofu Naga
| Easy Vegetarian Chilli
| Mint Sauce
| Thai Green Curry with Tofu
| Mint Lassi
| Plain Boiled Rice
| 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 Teaspoon Ground Cumin |
1 Teaspoon Black Pepper |
2 Teaspoon Mustard Seeds |
3 Teaspoon Fenugreek Seeds |
1 Teaspoon Ground Cardamom |
1 Cinnamon Stick |
6 Tablespoons Vinegar |
1 Teaspoon Salt |
1 Teaspoon Sugar |
2 Teaspoon Cayenne Pepper |
2 Onion, finely chopped |
4 Tablespoons Vegetable Oil |
5 Tablespoons Water |
8 Garlic Cloves |
3 Cm Ginger, chopped |
3 Teaspoon Coriander |
½ Teaspoon Turmeric |
250 Millilitre Passata |
700 Gram Firm Tofu |
3 Potatoes |
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. |