Vindaloo Stu

I got this recipe from a man named Stu that I met on the street corner.

Naw, not really. Mike pouted until I named it “Stu.” Seriously, this recipe is based on a Vindaloo recipe I picked up at the Savory Spice Shop on 15th & Platte in Denver.  If you get the chance to stop by that place, it’swonderful! Excellent smells and excellent people–though I’m not sure the two are related…

What you need

  • 3 tbsp of vindaloo paste (equal parts oil, water, vindaloo powder)
  • olive oil
  • 1/4 cup chicken or vegetable broth
  • dash garlic salt
  • 1 cup chopped yellow onion
  • 1 cup cooked potatoes (or canned potatoes)
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 6 oz stewed (plain) tomatoes
  • 3 tbsp white wine vinegar
  • 1/2 package of Denver Tofu extra firm
  • a pinch or two of sea salt
  • 1/2 cup water
  • 1/2 cup plain yogurt
  • fresh cilantro
  • crusty bread for sopping and moping (unless you have pita, tortilla, or naan)

What you do

  1. Make vindaloo paste and set aside
  2. Cut tofu into 1/2″ cubes, cook in pan with oil and a dash of vindaloo powder and a dash of garlic powder
  3. Once the tofu seems firm and a little bit browned, set it aside
  4. Chop onion and brown in pan with oil
  5. Add celery, carrots, and broth, and cook it down
  6. Add tomatoes, potatoes, sea salt, vinegar, and vindaloo paste. Mix well.
  7. Mix in tofu
  8. Cover and cook with water for 15 min
  9. Before serving, add yogurt and mix well
  10. Serve in a bowl on top of rice (optional) , top with finely chopped cilantro

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