Indian cuisine has some of the best vegan dinners. There is so much variety, I’ve only just learned a few, and I’m hoping to learn more. This is a new one for me, after I tried this, I discovered just how easy it is, it’s quickly become one of my favorites. I hope you enjoy this vegan vindaloo!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Ingredients
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2 cups of dry rice
14 oz tofu
2 tbsp olive oil
2 tbsp corn starch
Salt and Pepper
Cilantro
Vindaloo Sauce:
2 tbsp olive oil
1 onion
2 carrots
2 large tomatoes
1 red bell pepper
1-2 habanero peppers (or other pepper of your choice)
4 cloves of garlic
1 inch of ginger
1 tsp salt
1 tsp black pepper
1 tsp paprika
2 tsp garam masala
1 tbsp yellow curry
2 tbsp tomato paste
12-14 oz coconut milk
This recipe is brought to you by: Vegan Man Food Meal Plans
Steps:
1. Press the tofu for 30 minutes to get the liquid out.
2. Preheat the oven to 425.
3. Put the vegetables for the vindaloo sauce in the oven for 20-30 minutes. Make sure they get roasted.
4. Cook the rice according to the directions.
5. Once the vegetables for the sauce have roasted add them to a blender. Then add all of the remaining vindaloo sauce ingredients, and then blend thoroughly. Once blended, add to a pan over medium low heat.
6. Break the tofu into small cubes, then mix with olive oil, corn starch, salt, and pepper. Then add to an air-fryer on 350 for 10 minutes. Then shake the basket and fry them for an additional 4-5 minutes.
7. Once the tofu is ready, add to the pan of vindaloo sauce, and simmer.
8. Once the rice is ready, add the rice to a bowl or plate, then add the vindaloo on the rice, then top the vindaloo with chopped cilantro.
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