Tofu Vindaloo with Peppers
Crisp pan fried tofu and sweet peppers in a hot, tangy vindaloo sauce, a quick vegan curry.
Made with Vindaloo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £1.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Press the tofu in a clean tea towel under a heavy pan for 15 minutes, then cut into cubes.
15 min - 2
Heat 1 tbsp of the oil in a large non stick pan over a high heat. Fry the tofu for 8 minutes, turning, until golden on most sides. Lift out and set aside.
8 min - 3
Add the remaining oil, the onion and peppers and cook for 6 minutes until starting to soften.
6 min - 4
Stir in your ready made vindaloo paste (see the base recipe) and fry for 3 minutes.
3 min - 5
Add the tomatoes, salt and 100 ml of water and simmer for 10 minutes. Return the tofu to the pan and cook for 3 minutes.
13 min - 6
Scatter with coriander and serve with rice or flatbreads.
Tips
- Press the tofu well so it crisps rather than steams.
- Add the tofu back at the end so it keeps its crust.
- Use extra firm tofu if you can find it.
Storing and freezing
Keeps for 3 days in the fridge, cooled within 1 to 2 hours. Reheat until steaming hot all the way through. Freezing makes the tofu chewy but it still tastes good.
Questions
Is it vegan and gluten free?
Yes, provided your tofu is plain. Check the label on any marinated or smoked tofu, as some are made with soy sauce containing wheat.
Can I use tempeh instead?
Yes. Tempeh cubes fry in the same way. Check the label for gluten free varieties.
How hot is it?
Properly hot. Peppers and tomatoes balance it, and 50 g of paste makes it gentler.
More made with vindaloo paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.