Tofu Vindaloo
Okinawa's tofu is called shima tofu, and has less water and a lot of protein.
Recipe Summary Tofu Vindaloo
This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants. Serve with basmati rice.
Ingredients | Okinawa Tofu3 tablespoons vegetable oil2 inch piece fresh ginger root, peeled and minced2 onions, halved and sliced½ head cauliflower, cut into florets3 carrots, peeled and sliced3 tablespoons vindaloo curry powder6 tablespoons tomato paste1 (15 ounce) can coconut milk1 cup vegetable broth1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed1 pound extra-firm tofu, cut into 1-inch cubes1 cup mushrooms, slicedsalt to tasteDirectionsHeat the vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. Stir in the onions, cauliflower, and carrots. Cook and stir until the vegetables have softened, about 5 minutes.Stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain. Stir in the coconut milk, vegetable broth, and garbanzo beans. Gently fold in the tofu and mushrooms, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Stir occasionally as the vindaloo cooks.Info | Okinawa Tofuprep: 25 mins cook: 35 mins total: 1 hr Servings: 6 Yield: 6 servings
TAG : Tofu VindalooWorld Cuisine Recipes, Asian, Indian,
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