Creamy Cauliflower & Tofu Vindaloo

1. Heat the Olive Oil

Start by warming the olive oil in a large frying pan over medium-high heat. As the oil heats up, it will shimmer, signaling that it's ready for the onions.

2. Sauté the Onions

Add the finely chopped onion to the pan and sauté for about 5 minutes, until the onions turn translucent. This step is crucial as it develops a sweet, rich flavor base for your vindaloo.

3. Add the Tofu

Next, add the tofu cubes to the pan. Sauté them for about 2 minutes, ensuring they get a light golden crust. This will help the tofu hold its shape and add a bit of texture.

4. Add Curry Paste

Stir in the heaping tablespoon of hot curry or vindaloo curry paste, making sure to coat the tofu thoroughly. This will infuse the tofu with the bold, spicy flavors characteristic of a good vindaloo.

5. Add Tomatoes and Cauliflower

Pour the can of diced tomatoes, including the juice, into the pan. Add the cauliflower florets and 1.5 cups of water. Stir everything together and increase the heat to bring the mixture to a boil.

6. Simmer

Once it starts to boil, reduce the heat, cover the pan, and let it simmer for about 20 minutes. During this time, the cauliflower will become tender, and the sauce will thicken, creating a creamy consistency.

7. Serve

To serve, spoon the cooked brown basmati or brown jasmine rice into warmed shallow bowls. Top with generous portions of the tofu and cauliflower vindaloo mixture. The dish is now ready to be enjoyed, offering a delightful balance of creamy, spicy, and hearty flavors.