Chickpea and Tofu Vindaloo

2 small/medium onions
olive oil

4-5 Tbsp vindaloo paste (I used tiger tiger)
1 ~30 oz can chickpeas
1/2 cup coconut milk
1 can petite diced tomatoes
1 tsp garam masala
1 tsp minced garlic
salt & pepper
1 package extra firm tofu

press tofu and cut into small pieces. mix 1 Tbsp vindaloo paste with 1 Tbsp water and marinate the tofu in it.
cook onions in olive oil with garlic, 2 Tbsp. vindaloo paste, and spices for a few minutes. Add tofu and cook til the onions are soft. Add chickpeas, tomatoes, coconut milk, and more vindaloo paste (to taste) and simmer for 20 minutes.

Peanut Sauce

adapted from http://allrecipes.com/recipe/the-best-thai-peanut-sauce/

1 cup creamy peanut butter
3/4 cup coconut milk
3 tablespoons water
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
2 tsp crushed garlic

note that I reduced the amount of peanut butter to 1 cup from 1.5 cups. I also added 1/4 cup of coconut milk because it was very thick. More probably could have been added. If using as a dipping sauce, maybe stick to 1/2 cup but could probably use up to 1 cup if using as a sauce for a stir fry.