Vindaloo Paste is an
Indian seasoning that can be used to flavour
tofu, seitan (menijin,
gluten) or various meats.
What You Need
2 TB cayenne
4 TB cumin
2 TB turmeric
3 TB minced coriander
2 TB black pepper
2 TB hot mustard powder
2 TB sea salt
2 tsp minced ginger
1/2 tsp cinnamon
3/4 cup cider vinegar
1/2 cup vegetable oil
What Now?
Place all the spices and the salt together in a mixing bowl and stir in the
vinegar. Keep blending with a whisk or spoon until a paste if formed.
Heat the oil in a sauce pan over medium-high heat and add the paste.
Reduce the heat immediately to low and stir steadily and vigorously,
scraping the bottom of the saucepan to make sure the spices do not
stick or burn. (Please don't put your face over the pan, as the pungent
vapours from the spices will make your eyes tear.)
Stir constantly for about 8 minutes, or until the spices have cooked
and mellowed and the oil is exuded from the mixture to the edges
of the pan. Set aside to cool.
When the mixture has cooled, spoon it into a jar, top with
any oil that was left, and cap tightly.
This paste will keep indefinitely in the refridgerator and, if the
jar has been sterilized, will keep for at least 6 months on the
shelf. Use about one tablespoon for every 1.5 pounds (600 g) of tofu.