Vegan Vegetable Vindaloo

Weekends as a kid meant trips to a local Indian spot for their unforgettable vindaloo—fiery, tangy, and packed with bold flavors. This vegan version swaps out meat for tofu and vegetables, simmered to perfection in a spicy, aromatic sauce.  

This vibrant, comforting vegetable vindaloo can easily be adjusted to your spice preferences by adjusting the amount of chili powder added. After cooking, add a dollop of tofu sour cream to mellow the heat further.

Serve vegan vindaloo with chickpea pulao, soya chunks masala, or moong masoor dal for a satisfying meal!

💚Why you will love this recipe 

• Fiery, flavorful, and bold in flavors 
• Loaded with wholesome veggies and plant-based protein
• Easy to adjust the spice level to suit your taste
• A one-pot recipe that's simple, comforting, and fuss-free

🤔What is vindaloo 

Vindaloo is a flavorful curry from Goa, originally inspired by the Portuguese dish carne de vinha d’alhos, which features meat marinated in wine and garlic. When the Portuguese colonized Goa, locals added Indian spices, creating the bold, spicy vindaloo we love today.  

This dish was traditionally made with pork, but chicken and beef versions are popular nowadays too—this vegan twist uses tofu and vegetables for a delicious, plant-based option!

🌶️What you will need 

📃Ingredient notes and substitutions 

• Chili powder - Kashmiri chili powder is commonly used to give more heat. Feel free to substitute with regular chili powder.
• White vinegar - Can be substituted with apple cider vinegar or white wine vinegar. 
• Spices – Mustard, cardamom, cloves, coriander, and cumin create the rich, complex flavors of the curry. Cloves are optional but highly recommended for extra depth.
• Tofu – Be sure to press the tofu to remove excess water using a tofu press or by stacking something heavy on top.
• Vegetable broth – Using vegetable broth enhances the flavor of the dish, but water can be substituted if needed. 

🔪How to make

1. Step 1: Combine all the ingredients for the curry paste and ½ cups of water in a blender. Blend until smooth.

2. Step 2: Marinade veggies and tofu for 1-2 hours or overnight (in the fridge).

✅Recipe tip and variation

• Customize the spiciness – This dish is on the spicier side, but you can easily adjust the heat by varying the amount of chili powder. For a milder version, swap some chili powder for sweet paprika.  
• Adjust taste to preference – Once cooked, taste and adjust the flavors by adding more salt, vinegar, chili powder, or a touch of sugar if needed.  
• Tofu – If you prefer, tempeh, chunks of my vegan chicken breast, or chickpeas are great alternatives to tofu.  
• Veggies – Feel free to experiment with other vegetables like zucchini, carrots, green bell peppers, or peas for added variety in your vegan vindaloo.

🍚How to serve 

Here are some delicious ways to serve your vegetable vindaloo curry: 

Rice - Basmati, Jasmine rice, Manchurian fried rice, or Indian fried rice are some great options. For a lower-carb alternative, do cauliflower rice. 

Side dishes - Some sides that pair well with this curry include raita, vegan momos, and this simple Indian cabbage curry. 

Indian flatbreads - Make my roti or plain paratha to scoop out the delicious curry sauce! 

Toppings - To dull the heat, top your vegan vindaloo with plant-based yogurt (like soy or coconut yogurt). I also love adding chopped cilantro or parsley to mine.

❄️Storing suggestions

Refrigeration – This tofu vindaloo keeps well in the fridge for up to 5 days, making it perfect for meal prep.

Freezing – I don’t recommend freezing the whole dish, as the texture of potatoes and tofu will change upon freezing and thawing. Additionally, the vegetables might turn mushy.
Chili paste – However, the chili paste freezes beautifully! You can batch-make it and portion it using souper cubes or freezer bags for later use. When ready to make your curry, simply thaw the paste overnight in the fridge or on your countertop for a few hours.

❔Commonly asked questions