Tofu Vindaloo

Ingredients

• 1/2 cup olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 cup apple cider vinegar
• 1/4 cup light brown sugar
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can coconut milk
• 2 (14-ounce) packages extra-firm tofu, drained and cubed
• Salt and freshly ground black pepper, to taste

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the ginger, tomato paste, cumin, coriander, garam masala, turmeric, cayenne pepper, cardamom, cinnamon, and cloves. Cook, stirring, for 3 minutes.
4. Stir in the vinegar, brown sugar, diced tomatoes, and coconut milk. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
5. Add the tofu and simmer for 5 to 10 minutes, or until the sauce has thickened and the tofu is heated through.
6. Season with salt and pepper, to taste. Serve with naan or basmati rice.

Interesting Facts

• Vindaloo is a popular Indian dish that originated in the Goan region of India.
• Tofu is a great substitute for meat in this vegan-friendly vindaloo dish.
• Vindaloo is traditionally made with pork, however, it can be made with other meats, such as chicken or lamb.
• Garam masala is a blend of spices, including cardamom, cinnamon, and cloves, and is a key ingredient in this dish.