Tofu Vindaloo

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: 30 Minutes or Less

1/2 lb firm tofu, cubed
3 tbsp extra virgin olive oil, divided
1 1/2 cups red onion, blended
10 garlic cloves, crushed
1 inch of peeled ginger, minced
2 red chilies, minced
2 cups tomatoes, diced
Vindaloo Paste
1 tsp ground cumin
1 1/2 tsp ground turmeric
2 tsp garam masala
1/4 tsp ground cinnamon
2 tsp mustard powder
1 tsp ground coriander
1 tsp cayenne pepper
3 tbsp white wine vinegar
1 tsp sugar
3 tbsp tomato paste
2 tsp chili powder
Pat tofu dry, and saute it in 2 tbsp oil over medium-high heat until it has a slight crust. Remove from heat. Mix together the ingredients for the vindaloo paste and stir it into the cooked tofu. Set aside.
Use the rest of the oil to saute the onions, garlic, ginger and chilies over medium-high heat until the onions become translucent and the chilies are soft. Turn the heat to high and add the tofu/paste mixture. When the pan starts to sizzle and bubble, add the tomatoes and stir to combine. Turn the heat to low-medium such that it simmers for about 5-10 minutes (sauce should be slightly reduced and not runny). Serve over your favourite rice.
Yield: 4 servings

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