Seared tofu and tender veggies simmered together with Indian spices--what could be better? Forget take-out--this is a spicy veggie vindaloo you can make right at home.
Place all of the paste ingredients in a food processor or blender and puree until it reaches a paste consistency, stopping to scrape down the sides of the bowl or pitcher as needed. Set aside.
To make the Tofu Vindaloo:
Add the oil to a large saucepan over medium-high heat. When hot, add the tofu and cook for about 10 minutes, flipping every 2 minutes or so, until it's lightly browned.
Push the tofu out to the sides of the of the saucepan, making a space in the center. Add the vindaloo paste to the center and heat for 1 minute, until fragrant. Add the broth, tomato paste, cider vinegar and brown sugar. Stir gently to combine, then bring to a simmer and add the cauliflower, pepper and green beans.
Reduce heat to low and simmer, uncovered, for 12-15 minutes or until veggies are tender, stirring occasionally. Add up to ½ cup of water during cooking if sauce becomes too thick.
Divide onto plates and serve with rice or naan.
Notes
Vindaloo is one of the spicier Indian dishes. This version is a medium-hot version. If you like super-spicy vindaloo, feel free to up the chili paste. If you're not into spicy, or aren't sure, cut down on the chili paste. You can always add a bit more at the end if it turns out too mild.
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