TOFU VINDALOO RECIPE - (4/5)

Tofu Vindaloo Recipe - (4/5) image

Provided by á-29897

Number Of Ingredients 24

VINDALOO PASTE:
1 small onion, quartered
3 garlic cloves
2 teaspoons fresh ginger, grated
1 tablespoon Asian chili paste (or to taste)
1/2 tablespoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon black pepper
TOFU VINDALOO:
2 tablespoons grape seed oil (or other neutral-flavored vegetable oil)
1 (15 ounce) package extra firm tofu, drained and pressed for at least 20 minutes and cut into 1-inch cubes
1 1/4 cups vegetable broth
1/2 cup tomato paste
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 medium head cauliflower, chopped into florets
1 red bell pepper, diced
2 cups fresh green beans, cut into 2-inch pieces
Rice or naan, for serving

Steps:

VINDALOO PASTE: Place all of the paste ingredients in a food processor or blender and puree until it reaches a paste consistency, stopping to scrape down the sides of the bowl or pitcher as needed. Set aside. TOFU VINDALOO: Add the oil to a large saucepan over medium-high heat. When hot, add the tofu and cook for about 10 minutes, flipping every 2 minutes or so, until it's lightly browned. Push the tofu out to the sides of the of the saucepan, making a space in the center. Add the vindaloo paste to the center and heat for 1 minute, until fragrant. Add the broth, tomato paste, cider vinegar and brown sugar. Stir gently to combine, then bring to a simmer and add the cauliflower, pepper and green beans. Reduce heat to low and simmer, uncovered, for 12-15 minutes or until veggies are tender, stirring occasionally. Add up to 1/2 cup of water during cooking if sauce becomes too thick. Divide onto plates and serve with rice or naan.