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