Tofu and Shiitake Vindaloo

Serves 4

  • 2 tablespoons vegetable oil, plus more if needed
  • ½ lb firm tofu, cubed or cut into thin panels
  • ½ lb shiitake mushrooms
  • 1 container (15 oz) Maya Kaimal Vindaloo (for club size use about 2 cups)
  • In a medium-sized non-stick pan, heat the vegetable oil over medium heat. Add tofu and lightly brown on all sides, carefully turning with a thin spatula. Remove from the pan and set-aside, covered, to keep warm.
  • Trim and discard the stems from the shiitakes and slice each cap into strips about ½-inch wide. Return the pan to medium-high heat. (If no oil is left, add 1 tablespoon.) Add the mushroom strips and sauté, stirring often, until they have softened and started to brown.
  • Add the Maya Kaimal Vindaloo sauce and reserved tofu and gently stir until the sauce is hot. Serve with basmati rice or Indian naan or other flatbread.



Printer-Friendly Back