We live in Brooklyn – home of more quality and authentic ethnic food than any one person could ever eat in one lifetime*. Many of them offer several options for vegans that range from the traditional bean burrito and avocado sushi to  Senegalese dishes made with tofu. We actually have a few really good Indian restaurants that deliver so we rarely make Indian food.

This recipe was from the days when we lived in VA and good Indian food was something we had to make for ourselves. Looking at my analytics from who reads this blog – well I would guess a lot of you don’t have the same access to good Indian food we have today. We haven’t been to India yet so I can’t say this is an authentic Vindaloo recipe just like the moms make in the region Goa. But I can it’s good for Brooklyn standards. It’s also delicious, easy and a different take on the same old vegan curry recipes. Plus it has peas and I love peas**.

Tofu Vindaloo

1 Package Extra Firm Tofu, drained and cut into cubes

4 Tablespoons Olive Oil, you might need more if your sauce reduces too much

1 Tablespoon Ginger Paste

1/4 Cup Tomato Paste

4 cloves Garlic, minced

1 1/2 teaspoons Cardamon

1 teaspoon Coriander

2 teaspoons Cumin

1/4 teaspoon Turmeric

1/4 teaspoon Onion Powder

1/2 teaspoon Ground Mustard Seed

1-2 teaspoon Cayenne Pepper, depends on how hot you like it

1 1/2 teaspoons Cinnamon

1/2 teaspoon Hot Paprika

1/4 teaspoon Chili Oil,optional – you can add more  if you want to make it hotter

1/2 Large Sweet Onion, chopped

1/2 Cup Frozen Peas

1/2 Cup Cooked Green Beans, they can be fresh, canned or frozen just make sure they’re tender

3 Campari Tomatoes, quartered

1/4 Cup Water, you might need this if your sauce reduces too much

2 Cups Brown Rice, cooked

Olive Oil Cooking Spray

Spray a heavy coat of Olive Oil Cooking Spray over your cast iron skillet and heat over a medium temperature. Once you oil is hot, carefully place an even layer of your Tofu Pieces in your skillet being careful to make sure they don’t over lap or touch too much. Allow your Tofu to brown for about 3-5 minutes or until the edges are a very light golden brown and then flip with a metal spatula and allow the other side to brown. If you have any edges that stick use your metal spatula to scrap them off your skillet. They’ll make crunchy yummy bits that ill be delicious in your curry.

While you’re browning your Tofu, whisk together your Olive Oil, Ginger Paste, Tomato Paste, Garlic, Cardamon, Cumin, Turmeric, Onion Powder, Mustard Seed, Cayenne Pepper, Cinnamon, Paprika and Chili Oil until it’s creamy. After you’ve flipped your Tofu once, you can pour your sauce over the Tofu in your hot skillet and reduce the heat. Then toss in your Onion.

Use your spatula to mix all your ingredients together and let your food simmer until your onions are tender. You’ll want to mix your food a few times while is simmers to make sure it cooks evenly. If your sauce reduces while it simmers, you can add a little bit of Water and Oil a teaspoons at a time until you like the consistency again.

Once your Onions are tender, mix in your Peas, Green Beans and Tomatoes.

Serve hot over rice and I recommend getting a nice root beer to go with it. Seems like an odd combo but I really like it.

* Hypotheses not Theory.

** Does anyone else miss when you could Google ‘peas’ and not get this?