Mixed Vegetable Tofu Vindaloo is a scrumptious curry made with freshly ground spice paste. The tangy flavor from vinegar and the generous dose of garlic and spices gives the dish its characteristic flavor.
2tablespoonsWhite Wine vinegar or Distilled white vinegar
1MediumOnion, finely chopped
2MediumPotatoes, peeled and chopped
2cupsFrozen Mixed Vegetables (combination of carrot, green beans, green peas & corn)
2cupsExtra firm cubed Tofu
In a blender or food processor, combine ginger, garlic, cumin, coriander, red chili powder, turmeric, pepper, cinnamon, cloves, sugar, salt, vinegar, ¼cup of water, 1 tablespoon oil and salt. Blend to a smooth paste. Set aside.
Instant Pot Vindaloo:
Heat Instant pot on Sauté mode. Once the pot is hot, add the remaining 2 tablespoons of oil. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the potaoted, mixed vegetables, tomato puree and remaining ½cup of water. Stir to combine.
Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on High Pressure.When the timer sounds, quick release the pressure.
Open the pressure cooker and stir in the cubed tofu. Select Sauté and cook for 2~3 minutes to heat through. Serve right away with rice or roti.
Slow Cooker Vindaloo:
In a medium size skillet, heat 2 tablespoons oil. Add the Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the vegetables and cook for 3~4 minutes. Transfer the mixture into the slow cooker/ crock pot.
Stir in the tomato puree and 1 cup of water. Stir to combine. Bring the mixture to a boil. Lower the heat, cover and cook till the veggies are tender, about 10~12 minutes. Stir in the chopped tofu and cook till heated through.
Stove top Vindaloo:
In a Dutch oven or a large heavy bottom pan, heat 2 tablespoons oil. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the vegetables and cook for 5~6 minutes or until the veggies are fork tender.
Stir in the tomato puree and 1 cup of water. Stir to combine. Cook on medium-low heat for 20~30 minutes or until the veggies are tender. Add more water if the mixture seems to dry out whole cooking. Stir in the chopped tofu and cook till heated through, about 6~8 minutes more.
Here are a few other veggie combo ideas to make this vegetarian vindaloo:
Sweet potato and cauliflower
Potato, zucchini and green pepper
Zucchini, cauliflower and red pepper
Eggplant, mushrooms, potatoes
Feel free to use either white wine or regular white vinegar.
Make paneer vindaloo by subbing tofu with paneer in the recipe.
Cooked beans like chickpeas or white beans are also great instead of tofu.
Like most Indian curries, this veg vindaloo also gets better as it sits. Flavors get a chance to mingle and it tastes even better the next day.
Leftover vindaloo can be stored in an airtight container for up to 3 days in the refrigerator.