Tofu and Shitake 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* Maya Kaimal Vindaloo
- In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add tofu and lightly brown on all sides. Remove from the pan and set-aside, covered, to keep warm.
- Trim 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 Vindaloo sauce and reserved tofu and gently stir until the sauce is hot. Serve with basmati rice or Indian naan or other flatbread.
* If using our 30 oz. Costco container, use about half.