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Tofu Vindaloo served in a rich spicy sauce
Vegan Tofu Vindaloo absorbing the rich, spicy flavours

Tofu Vindaloo

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Although Vindaloo is originally a meat dish, the neutral taste and sponge-like structure of tofu is a brilliant carrier for this intense sauce. The secret lies in prepping the tofu: after removing the water, the tofu almost sucks up the spicy marinade. The use of coconut milk in this version brings a South Indian twist to the story, making the dish vegan and creamier.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Clean tea towel and weight (e.g. tin cans)
  • Wide frying pan

Allergen Information

⚠️ Soya
⚠️ Mustard

Instructions

1 ✓

Wrap the tofu in a tea towel and place a weight on it for 15-20 minutes, then cut into cubes.

Tip: Removing water (pressing) makes room for the spices and improves the tofu's texture (it won't be spongy).
2 ✓

Finely chop the onion, grate the garlic and ginger.

Tip: Precise cutting is important to get a uniform sauce.
3 ✓

Fry the onion in the pan with oil until golden brown, then add the garlic and ginger.

Tip: Thorough frying provides the 'umami' base, which is natural in meat dishes but here we have to create it.
4 ✓

Sprinkle in the spices (mustard seeds, cumin, coriander, paprika, turmeric, chilli, cinnamon) and fry for 30 seconds.

Tip: Mustard seeds are ready when they start to pop.
5 ✓

Add the tofu cubes and toss carefully so they don't break but get coated in spice everywhere.

Tip: It's worth browning the tofu a little to give it a crust.
6 ✓

Pour over the coconut milk and vinegar. Bring to a boil, then simmer on low heat for 5-8 minutes.

Tip: The emulsion of coconut milk and vinegar gives the characteristic tangy-creamy flavour profile.
7 ✓

Finally, squeeze in the lime juice and salt to taste.

Tip: Fresh citric acid at the end 'opens up' the flavours.

Recipe FAQ

Why does the tofu fall apart?
You probably bought silken tofu. You need firm tofu for this, which withstands frying.
Can I skip the coconut milk?
Yes, but then add a little water and plant-based yoghurt for creaminess.

Ingredients

  • 400 g Firm tofu
  • 1 head Onion
  • 3 cloves Garlic
  • 1 cm Fresh ginger
  • 1 Lime
  • 2 tbsp Olive oil
  • 200 ml Coconut milk
  • 2 tbsp Vinegar
  • 2 tbsp Paprika
  • 1 tsp Ground cumin
  • 1 pinch Ground cinnamon
  • 1 tsp Mustard seeds
  • 1 tsp Ground coriander
  • 1 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 tsp Salt