Sorportel - the vegan / vegetarian way

When my husband became vegetarian about 12 years ago, I struggled with dishes that I could no longer bring into the home and enjoy as a couple.  Hence the beginning of this sorpotel done with Tofu. Until then I had my nose turned up at tofu, but it all boils down to learning how to cook with a new ingredient. Follow these steps and take a journey into the world of Tofu and its incorporation into a traditional Goan food. This is not only good for vegetarians, but for health watchers and individuals that have given up on Sorpotel because of it's fat and cholesterol content. You can use your own favorite sorpotel masala but this is my version.
Notes:  This recipe is hot so you can cut down on the chilly powder if you like your food mild. However,  remember that "heat and sorportel are the spice of life" !

Ingredients

2 packs of extra firm tofu ( about 700 gm )
1 heaped teaspoon chilly powder (reduce depending on tolerance for heat)
2 heaped teaspoons paprika

1 teaspoon of salt
1 teaspoon jeera or cumin powder
1/2 teaspoon garlic powder
1/4 teaspoon each turmeric, pepper, clove and cinnamon powders
1/8 teaspoon mustard powder
1/4 -1/2 can of tomato paste
Red wine vinegar or Goa vinegar to make the masala paste

1-2 medium onions chopped into small pieces
1 green chilly seeded and slit into 2 halves
2 teaspoons each fresh garlic and ginger minced (chopped finely)

1-2 teaspoons of feni (or vodka) optional

Method

Step1

Rinse the tofu and dry well in a paper towel.  This is an important step. Cut the tofu into 1 cm cubes, as you would in a regular sortportel. Put a tablespoon of oil in a non-stick frying pan and fry the tofu in batches until it has a pale golden color to it. The consistency should also change to a bit firmer one. Be careful not to burn the tofu and to keep gently flipping with a spatula to ensure it cooks. Transfer to a glass dish, and set aside.

chopped into small cubes

fry gently till lightly tanned/ browned

Step 2

Put all your measured powdered spices in a bowl. Add a tablespoon of Goa vinegar (or Red wine vinegar) to the spices to form a smooth paste. Add enough vinegar so it is not runny or dry.
To this add the tomato paste and mix well. You will smell the masala as soon as you add the vinegar, and know that you are on the right track!
Transfer the masala to the tofu. Gently mix with a rubber spatula so that the tofu does not break. When well mixed throughout, cover with a plastic wrap and put in the fridge to marinade for at least 3 hours. I leave mine overnight whenever possible.

powdered spices mixed and blended

add vinegar and make a paste

add tomato paste and mix well

add masala to tofu and mix

Step 3

Add 1 tablespoon of oil to a pan. When hot add the onion, garlic, and ginger. Fry till the onion is soft. To this add the spiced tofu and gently mix with a soft spatula. Let the spices cook for a while. If it is too dry add a little water. After the spices have cooked for about 5 minutes, add 1/2 cup of water, mix well and let the curry thicken. Add another 1/2 cup or more water to form the curry.  When cooked through add the feni or vodka and stir. Serve with rice or sanaas and enjoy! Tastes even better the next day.