Due to the Thanksgiving holiday, Cooked will be closed November 26-27th. Shipments will be sent only on Monday, 11/23 of this week. Local deliveries will be made on Monday, 11/23 and Wednesday, 11/25. We will resume normal hours the following week. Happy Thanksgiving!

Vegetarian Tofu Vindaloo with Turmeric Eggplant and Veggie Rice

Tofu Vindaloo with Turmeric Eggplant

  • $12.50

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We got way fancy with this Indian inspired vegetarian dish. Our tofu is served  in our homemade vindaloo sauce which is made with a host of spices: chili powder, turmeric, coriander, mustard seed, cumin, onion, garlic, ginger and dates to name a few. This power combination is perfect for winter as it helps ward off colds, headaches, and more! Sides include turmeric eggplant, and a delicious cilantro-mint chutney.

Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.

Tofu, eggplant, onion, mustard seeds, cumin, coriander, garlic, ginger, apple cider vinegar, chili powder, paprika, sunflower oil, salt, veggie rice: beet, green and red cabbage and cauliflower, cilantro mint chutney: cilantro, mint, lime juice, water, and jalapeno peppers

Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 400
  • Fat: 17g
  • Carbohydrates: 53g
  • Protein: 20g
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.