Tofu Vindaloo

In our hands, Indian food always takes so long to make but we have never been disappointed in the outcome. Though it took SIX whole hours to make, the palak tofu, tofu vindaloo, bhindi ki subji and basmati rice were amazing. Below is the recipe for Tofu Vindaloo. The palak tofu and bhindi ki subji recipes we followed are written elsewhere, and is our side of basmati rice.

This tofu vindaloo recipe was modified from a chicken vindaloo recipe which I had made for Chris in the past after learning what substitutes for punjabi and tamarind paste. But as I would be eating the vindaloo too this week, we decided to try it with tofu.

Tofu Vindaloo

(Makes 6 to 8 servings as a main dish or up to 16 as a side dish.)

Ingredients for marinade: to be made at least 4 hours before, but the day before is best.

  • 1/4 cup canola oil
  • 1/4 cup white wine vinegar
  • 1 tsp citric acid (or 2 crushed vitamin C tablets)
  • 1 tsp salt
  • 1/4 cup minced garlic (1 full garlic bulb)
  • 2 inch piece of fresh ginger, chopped
  • 2 Serrano peppers, chopped
  • 2.5 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp fenugreek powder (or celery powder)
  • 1/2 tsp dried ginger powder
  • 3/4 Tbsp garam masala
  • 1 tsp mustard powder
  • 2 tsp cayenne pepper
  • 1 tsp paprika
  • 2 lbs of Extra Firm Tofu

The Marinade:

Place all marinade ingredients into a gallon-sized resealable bag. Mix well (we use a whisk). Slice Tofu into slabs and stab with a fork to allow marinade to seep in. Place tofu into bag and chill until ready to use, mixing as needed.

Ingredients for vindaloo:

  • Marinade from above (you will use it)
  • Tofu from above (stripped of as much marinade as possible and cut into 1 inch cubes)
  • 3 white onions
  • 1/2 cup of water
  • 2 tsp brown sugar

Protocol: (I’m a scientist)

Finely grind up the onions. A food processor works well for this. In fact, I went out and bought a food processor before making Indian food for the first time. There was no way I was going to finely chop all those veggies by hand! Spritz a large frying pan with cooking oil and heat on medium high. Add cubed tofu and fry until all sides are brown. Remove tofu cubes from pan, place aside and add processed onions to same pan. Fry, stirring frequently to prevent sticking, until almost brown. While browning the onions, open all the nearby windows and/or doors. When ready, add saved marinade to onions and run away from the pan. Concentrated spices = stinging in eyes! Come back and stir the mixture until shiny, or reduced slightly. Stir in water and cook mixture into a paste. Add the cooked tofu back to the pan and bring everything back to a boil for two minutes. Remove from heat, let sit ~15 minutes and add the brown sugar to cut the sourness.

Here is the final product served with Trader Joe’s Naan. Yummy!

Bhindi Ki Suji (top), Palak Tofu (right), Tofu Vindaloo (left), and Basmati Rice (bottom)

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Wheatballs (Vegan Meatballs)

Eating Vegan doesn’t mean you have to give up all the flavors you love. It simply means you choose a smarter way to eat those flavors. My personal journey to veganism began with food allergies and continued to develop with my aging GI tract. Regardless, eating a plant-based diet has done wonders for my body. Since about 2004, I haven’t been able to tolerate ground beef, so a few years back Chris made Meatless-meatballs for me. Recently however, my tolerance for eggs and dairy have waned so he created savory wheatballs.

Wheatballs (Vegan Meatballs)

(Makes around 30 wheatballs)


  • 1 lb country style bread
  • 1.5 cups soy milk
  • 1/2 cup firm tofu, crumbed

    • For a vegetarian option, grated parmesan may be used
  • 1/2 bunch fresh Italian parsley
  • 1 bunch fresh basil
  • 3 cloves fresh garlic
  • 1/4 cup ground flax seeds
  • 3/4 cup water
  • 2 tsp salt
  • 2 tsp pepper
  • Cooking oil spray

    • 1 to 2 T vegetable oil may substitute

Egg substitute (Ground flaxseed binding agent)

In a small bowl, combine ground flaxseeds and water. Using a fork or whisk, mix well. Let stand a few minutes and mix again. With time, the mixture will thicken. Continue to mix until mixture obtains the consistency of raw egg whites. Set aside.

The "dough"

Cut bread into thick slices and place in large bowl. Add soy milk and let sit until bread is thoroughly soaked. Squeeze dry bread slices and place in food processor along with tofu, parsley, basil and garlic. Process until the "dough" becomes thick and starts sticking together. The excess soy milk may be discarded.

Depending on the size of your food processor, this may need to be done in batches. If so, split ingredients equally so that the makeup of the dough is fairly consistent.

Return the dough to the large bowl, add the egg substitute, salt and pepper and mix. (Chris’ tools of choice for this step and the next are his hands).

Wheatball assembly and cooking

Preheat oven to 350 degrees Fahrenheit. Form dough into round balls approximately 2-inches in diameter and place on rack to dry for 15 to 20 minutes. Heat  oiled pan and fry wheatballs until brown on all sides. Place browned wheat balls in oven to continue cooking for another 10 to 15 minutes. When cooked, the center of the wheatballs will be moist but not soggy.


We serve our wheat balls over grilled veggies and/or whole grain spaghetti noodles and topped with homemade tomato sauce. Yum!

Wheatballs over grilled veggies and spaghetti

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Simple Carrot Ginger Soup with Curried Tofu

Both Chris and I love to cook. We especially enjoy veggie heavy entrees as I cannot tolerate most meat (and yet I’m not vegetarian… well, at least not yet).
So as we remain in recovery from the virus from hell, we chose a simplified version of Carrot Ginger Soup with Curried Tofu as this week’s dinner.

Personally, I hate food blogs that show individual steps of cooking without simply listing the recipe, so I will simply show the food and present the recipe.

By the way, we cook dinner once a week on the weekends so the yield for our recipes is always quite large.

Carrot Ginger Soup w/ Toasted Tofu

(makes 10 – 12 servings)


  • 2 lbs of carrots
  • 2 small onions
  • 6 in fresh ginger
  • 2 T oil (we prefer olive oil)
  • 1 quart carrot juice (I can’t wait to use my new juicer next time we make this!!!)
  • 1 quart water
  • 16 oz of firm tofu

Carrot Ginger Soup

Chop up the carrots, onions, and ginger. Place chopped veggies into large soup pot with one tablespoon of oil and saute until soft. Season with salt and pepper and add the carrot juice and water. Bring all to a boil and then reduce to a simmer until tender (about 20 minutes).

Allow the soup to cool and blend until smooth (an immersion blender works best).

Curried Tofu Cubes

The curried tofu works best if cooked fresh each evening. It takes so little time, but makes a HUGE difference in flavor.

Cut up desired amount of firm tofu into 1 inch cubes. Pat dry and sprinkle all sides with curry powder. Cover the bottom of a frying pan with 1 tablespoon of oil. Add curried cubes and fry on all sides until brown (around 5 minutes.)

Add tofu to soup and enjoy!

Recipe by HarrisArnoldCollaboration

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