Cauliflower & Tofu Vindaloo
My favorite type of curry is Japanese curry, but a close second is anything Indian. This spicy Vindaloo curry is bold in flavor, rich in spices, & packed full of protein, vitamins, amino acids, & minerals. Add potatoes or okra if more texture is desired. I used a red onion instead of a yellow one because I needed to use up my red onions, but a yellow onion is recommended. Serve over a steaming hot bed of Basmati rice, quinoa, or another grain. This dish is medium spicy, so add more chili powder to spice it up!
Cauliflower & Tofu Vindaloo
- Total Time: 1 hr
- Yield: 6 bowls 1x
- Diet: Vegan
Ingredients
Scale
Roasted Vegetables
- 1 medium yellow onion, peeled & halved lengthwise, root removed
- 5 garlic cloves, peeled
- 1/2 head cauliflower, roasted whole but chopped later
- 5 Roma or vine-ripened tomatoes, halved
- 2 Tbsp canola, safflower, sunflower, or vegetable oil
- 1 tsp salt
Curry
- 1 Tbsp whole wheat or all-purpose flour
- 4 cups vegetable broth
- 1 Tbsp canola, safflower, sunflower, or vegetable oil
- 1 yellow onion, roughly chopped
- 1/2 cup frozen peas & carrots
- 2 cups zucchini squash (1 large zucchini), quartered & chopped
- 1 package extra-firm tofu, cut into 1/2 inch cubes
- 4 Tbsp Vindaloo curry paste
- 1 Tbsp smoked paprika or chili powder
Toppings
- 1 cup cilantro, chopped
- 1 lemon, cut into wedges
- Salt & pepper to taste
Instructions
Roast the Vegetables
- Preheat oven to 425º F. Line a large baking tray with parchment paper.
- In a large bowl, mix together all of the ingredients for the roasted vegetables: tomatoes, oil, garlic, paprika, onion, cauliflower, & salt.
- Bake for 25 minutes, flipping the vegetables half-way through. The onion should be a nice golden color.
- Remove from heat & set aside to cool.
Make the Roasted Vegetable Purée
- In a food processor (or blender), add the roasted vegetables (except for the cauliflower!!), vegetable broth, & flour & purée until smooth.
- Set aside.
Make the Curry
- In a dutch oven or a large heavy-bottomed pot, heat the remaining oil (substitute ghee if desired) on low-medium heat. Add onion & sauté until translucent; roughly 5 minutes.
- Increase the heat to medium & add the peas & carrots. Sauté until liquid from frozen vegetables reduces; about 5 minutes.
- Add the tofu, roasted cauliflower, zucchini, & the Vindaloo paste. Sauté until the tofu is evenly coated; about 10 minutes.
- Add the roasted vegetable purée & stir well. Bring to a boil & then reduce to a simmer. Cook on low-medium heat for 15-20 minutes, covering with a lid, leaving it slightly ajar. Stir occasionally. The curry should thicken up.
- Remove lid & stir contents. Salt to taste. Remove from heat.
- Serve over a bed of Basmati rice or quinoa. Top with freshly squeezed lemon & cilantro.
Notes
If you’re not vegan, use ghee instead of oil when cooking the curry.
- Prep Time: 20
- Cook Time: 60
- Category: Mains
- Method: Roasted, Puréed, Stove-Top
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 138 kcal
- Sugar: 8 g
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Protein: 4 g
- Cholesterol: 0 mg
Where does the cauliflower get added?
Wow, good catch – sorry about that! Can’t believe I never added it that! You add it when you’re adding the peas & carrots. 🙂