This Keto Vegan Tofu Vindaloo is an easy weeknight dinner option that’s packed full of flavor. Made in partnership with our friends over at Maya Kaimal, their simmer sauces are the bomb!
Drain the excess water out from the tofu with a tofu press or a makeshift press.
For a makeshift press, place the tofu on a cooling rack over a sheet pan. Place another sheet pan over the tofu and put a heavy Dutch oven or any other heavy object on top.
Leave it be for 30 minutes or so, and chop the tofu into 1" cubes.
Prepare the cilantro cauliflower rice
Heat 2 tablespoons of avocado oil in a 10.5" cast-iron skillet over medium heat.
Add the garam masala and diced jalapeño, and let them sizzle for a minute.
Next, add the cauliflower rice and cook for 5 minutes until the liquid evaporates and the "rice" is fluffy.
Finally, stir in the cilantro and transfer the mixture into a serving dish.
Prepare the keto tofu curry
Add 3 tablespoons of avocado oil to the skillet over medium-high heat.
Sear the tofu cubes until golden, approximately 3-4 minutes per side.
Toss the chopped red bell pepper, green beans, and cauliflower florets. Cook for an additional 5 minutes.
Carefully pour the vegan vindaloo simmer sauce and let everything cook for another 5 minutes.
Once cooked, turn off the heat and serve the curry immediately with warm cauliflower rice.
Nutrition
Nutrition Facts
Keto Vegan Tofu Vindaloo
Amount Per Serving
Calories 399Calories from Fat 293
% Daily Value*
Fat 32.6g50%
Carbohydrates 17.6g6%
Fiber 6.8g28%
Protein 21.3g43%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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