Keto Vegan Tofu Vindaloo Recipe

Cooking Directions

• STEP 1.In a bowl, combine the tofu, vinegar, ginger-garlic paste, turmeric, chili powder, and salt. Mix well and let it marinate for 30 minutes.
• STEP 2.Heat oil in a pan and add the mustard seeds. Once they start to splutter, add the onions and saut茅 until golden brown.
• STEP 3.Add the marinated tofu and cook for 5-7 minutes, until it turns golden brown.
• STEP 4.Add the bell peppers, tomatoes, vindaloo paste, and water. Mix well and let it simmer for 10-15 minutes, until the vegetables are cooked and the flavors are well combined.
• STEP 5.Garnish with fresh cilantro and serve hot with cauliflower rice or keto-friendly naan bread.

Cooking Tips

• For a spicier vindaloo, increase the amount of chili powder or add some chopped green chilies.
• You can customize the vegetables in this dish according to your preference. Add carrots, peas, or spinach for extra nutrition.
• Make sure to use firm tofu for this recipe to prevent it from crumbling during cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the tofu vindaloo with a side of cauliflower rice or keto-friendly naan bread for a complete meal.