Photo: K8
Tofu Vindaloo
13 ingredients
25 min + 35 min
6 servings
openrecipes
"This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants. Serve with basmati rice."
Estimated Nutrition (whole recipe, rough)
784
Calories
27g
Protein
49g
Fat
70g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons vegetable oil
- 2 inch piece fresh ginger root, peeled and minced
- 2 onions, halved and sliced
- 1/2 head cauliflower, cut into florets
- 3 carrots, peeled and sliced
- 3 tablespoons vindaloo curry powder
- 6 tablespoons tomato paste
- 1 (15 ounce) can coconut milk
- 1 cup vegetable broth
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 pound extra-firm tofu, cut into 1-inch cubes
- 1 cup mushrooms, sliced
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes