Tofu Vindaloo

If you ask me, I think tofu is pretty scary. It doesn't look or taste like much and sometimes the texture seems a little...risque (as far as things that I willingly put in my mouth go). However, years and years ago I had it made for me and it was rather good. So, I decided to give it another go since I'm eating healthier and looking for meat substitutes.

There are definitely some cooking pros to tofu though. For instance, it pretty much will take on any flavor you want it to. All you need to add to it are spices or some sort of marinade. 

So, in order to make this as flavorful as possible I decided to go with the only recipe I know that is stock full of spices. A vindaloo. Vindaloo is a very hot indian curry, which I also had made for me years and years ago. This recipe has a lot of kick due to the cayenne pepper, so use as much of it as YOU like.

Vindaloo Spice Mix

1 tblsp ginger, minced

4 cloves garlic, minced

1/2 onion, diced

1 tsp coriander

2 tsp cumin

1/4 tsp onion powder

1/4 tsp tumeric

1/2 tsp ground mustard seed

1 1/2 tsp ground cinnamon

 1/2 tsp paprika

2 tsp cayenne pepper

2 tblsp srirachi sauce

4 tblsp extra virgin olive oil

Tofu Vindaloo

1 package firm tofu

1 (15 oz) can peas

1 (15 oz) can beans

1 (15 oz) can roasted tomatoes

Vindaloo Spice Mix

Coat bottom of pan in pam. Brown tofu, turning so brown on each side, much like you would with chicken.

Mix together all the vindaloo spice mix ingredients until creamy and then pour over the browned tofu. Cook 5 minutes. Add the roasted tomatoes and simmer for 5 mins. Then add beans and peas and cook until warmed through.

You can serve the tofu vindaloo over brown rice or noodles. It is really flavorful and provides a good spicy kick, so be sure to use as much of the cayenne pepper and srirachi sauce you enjoy.