This is almost always a pork dish but I have heard variations in chicken, beef, shrimp and soya. I tend to be sceptical but nothing like trying something offbeat. Soya vindaloo it was. I let it sit in the fridge for two nights before serving it.
· 1 portion of Vindaloo paste
· 500 gms soya (soaked in hot water with a dash of salt)
· 2 onions pureed
· 2 cups of water
SOAK the soya in hot water. Set aside
SAUTÉ the onion puree
ADD the Vindaloo paste and cook
ADD soya and salt to taste.