Tofu Vindaloo recipe

This hot and spicy vindaloo is an excellent use of tofu. Tofu combines with cauliflower, carrots, onions and mushrooms in a spicy yet creamy sauce. It's also made with chickpeas, making it super filling - you don't even need to serve it with rice!

Ingredients:

• 450g extra-firm tofu, drained
• 1/2 head of cauliflower
• 3 carrots
• 2 onions
• 250g mushrooms
• 1 x 400g tin chickpeas
• 1 x 400g tin coconut milk
• 225ml vegetable or chicken stock
• 6 tbsp. tomato puree
• 3 tbsp. Vindaloo paste
• 5cm piece ginger, peeled and minced
• 3 tbsp. oil
• Salt and pepper

Directions:

1. Seperate the cauliflower into florets. Peel and slice the carrots. Peel and thinly slice the onions and thinly slice the mushrooms. Cube the tofu.

2. Heat the oil in a frying pan. Add the minced ginger and fry for 2-3 minutes until fragrant. Add the onions, cauliflower and carrots. Cook for about 5 minutes. Add the tomato paste and vindaloo paste, stir and cook for 2-3 minutes.

3. Add the mushrooms, tofu, chickpeas, vegetable stock, coconut milk and salt and pepper. Bring to a simmer. Cook for 15 minutes until veggies and chickpeas are tender.

If you like, use a korma curry paste for a sweeter, milder curry or a plain curry paste that you can adapt to your own tastes. Recipe serves 4.

Author: Laura Young.

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