As the name explains for itself, this Tofu recipe is a pure inspiration from the popular Indian Matar Paneer ( peas and Indian cottage cheese in a creamy tomato gravy). I have to admit that the more I explore with tofu now, the more I fall in love with the diverse ways it can be used.
I still remember the first time I had made Tofu and have no shame in admitting that it was so horrid that my taste buds literally went on strike. 😀 But now I feel so much more confident with a sense of knowing better how to play around with tofu. 🙂
This recipe is super easy with the least amount of ingredients and time, not to mention that it is pretty low on oil, has the richness of tomatoes and the double dose of protein coming from the peas and the tofu together. It goes great with Indian flat or stuffed breads as well as rice.
To make this is all that you will need :-
1 packet tofu – well drained and dried
3-4 chopped boiled potatoes (optional)
2 large tomatoes
1/2 cup of green peas
1 1/2tsp of grated ginger
2 green chilies (optional)
1 1/4 tsp of corn starch
water for gravy
2 tbsp of cooking oil
2 small cinnamon sticks
2 bay leaves
a pinch of asafeotida powder
1 tsp whole cumin seeds (Jeera)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp of tumeric powder
1/2 tsp of garam masala powder
salt and sugar to taste
Drain the tofu well in advance. I prefer to make it a little drier by leaving it in the refrigerator for 3 hours at least. This makes it more firm and prevents it from breaking.
Cut the tofu lengthwise to make cylindrical pieces or as you desire. You can also lightly toss them in oil and keep them aside. I however like it as it is. 🙂
In a blender, add chopped tomatoes, ginger and the green chilies and blend it into a puree. This is what will make the gravy.
Heat some oil and add the tempering of the bay leaves, cloves, cinnamon sticks, asafoetida and cumin seeds.
Once it starts to so splutter, add the puree mixture to it. Mix well and cover for a minute or two.
Now add the other remaining spices- turmeric, coriander & cumin powder, salt and sugar to taste. Mix well and let it cook covered on medium to low heat for 5-7 minutes to infuse the spices well into the puree.
Add some water and continue to stir the gravy for another 3 minutes and then add in the chopped potatoes (optional) and the peas and cook covered for another 5-7 minutes.
Add the cornstarch mixture to the gravy to add thickness to the gravy and gently throw in the tofu pieces and mix well.
Stir carefully not to break the tofu allowing to cook for another 2 minutes.
Finally add in the garam masala powder and chopped cilantro to complete this recipe 🙂
P.S: I hope you enjoy this traditional Indian curry with a twist and would love to have your views and feedback. Until then happy cooking and healthy living. 🙂
A slice of lemon cake is just so perfect to change your taste buds from the classic chocolate, especially when we are transitioning from the cold winters to the welcoming spring.
This was my first skeptical attempt to bake a lemon cake in a vegan way and I will have to be liberal to give it another category, totally separate from comparing it with my all time favorite, chocolate flavor.
This lemon is as moist and spongy as I might have wanted it to be like but with a simple lemon glaze and not the whipped cream one, to fit in during my coffee and tea breaks. 🙂
You will need:
3 cups of all purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 cup vegetable oil
2 cups of sugar
1 tbsp apple cider vinegar
4-5 tbsp of lemon juice
About 2 tbsp of lemon zest
1 1/2 tsp of vanilla essence
1/2 cup non dairy curd
2 tbsp of flax egg ( 1 flax egg = 1 tbsp flax powder+ 3 tbsp of room temperature water)
Preheat oven to 350 F or 180 C
Mix all the dry ingredients in a deep bowl and to that add the mixture of the wet ingredients . In the end mix and stir well the lemon zest to this batter.
Generously grease and dust a bundt pan and pour in the batter.
Tap the pan on your kitchen counter to get rid of air bubbles and set the batter to bake for 40-45 minutes, unless a skewer can come out clean.
Bring the freshly risen cake out of the oven and let it cool down for 15-20 minutes before we can add some lemony glaze. 🙂
For the Glaze:
Mix 3 tsp of sugar ( or desired sweetness) with the juice of 1 lemon.
Using your brush from the baking kit, coat the entire surface of the cake with this sweet and sour lime juice.
Allow the cake to cool off completely. I prefer to cool it over night in the refrigerator and you will not repent waiting that long when you slice a piece of it with your morning comfort coffee. Trust me. 🙂
Pic Source : My Kitchen♥
If you like this recipe please share a word. 🙂 Until then happy baking!
That is indeed an unusual name but this name is delightful to me, thanks to my husband. I guess him being lactose intolerant is not only a blessing to his own health and the cows who are exempted from his demand of ‘the milk’ , but so am I. I love and love it so much more to bake a vegan dessert that is non guilty, healthy, fair to calories and makes my family smile.
So, since today is Friday, my happy day owing to the weekend that follows, it is also my ‘bake day’ and that makes it doubly happy. Today is one day of the week that I feel to dedicate to the majesty of my oven and what more can I ask for, if Som (my blessed lactose intolerant husband 🙂 ) gives my cake the prestige of the beautiful Egyptian queen Nefertiti and so it gets modified and inspired to be the name of my rich mixed berry and walnut cake- ‘Ca’fertiti 😀
This cake is simple and perfect to have with coffee or I might gladly say anytime, whenever you crave for it.
For the recipe, I really do not enjoy scrolling down too much and waste time.
2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp of salt
1 tsp of vanilla extract
1 tbsp of white vinegar
1/4 cup of vegetable oil
1/2 cup of water
Signature Ingredients 😉
mixed dried berries ( easily available, you might want to think of the mixed berries that you throw in your cereal each morning)
chopped walnuts – my favorite
1 Flax egg to add health and softness to this cake ( 1 tbsp of ground/powdered flax seed with 3 tbsp of water)
To Produce this Cake:
Preheat your oven to 180 degree C or 360 degree F.
In a bowl, sift and mix all the dry ingredients and in another one all the wet ones.
You would need to add them together and mix with all your passion and energy to make the right consistency of the cake batter.
When you are almost done, add the mixed berries and the chopped walnuts to the batter. Remember not to mix them right at the start or else the berries shall start to loose their colour.
Pour the batter in a greased and floured tin, I used my loaf pan here and place it in the oven for the next 30 minutes.
You will know when your cake is ready as the aroma seeps out and the inserted tooth pick comes out neat and clean.
Allow the cake to cool and patiently wait till your time comes to flip it over. Slice this loaf gently and do not wait to take the bite and SMILE. 🙂
I hope you enjoyed this post,as much as I enjoyed making it. If yes, please like, comment and share. 🙂 Cheers to the cake lovers!
Okay, to let you know, please don’t judge this salad by its name. This one was so quick and easy and basic that I had to name it as my ‘Elementary Salad’ , after all its the taste that matters in the end right? 🙂
There was a time when salad to me meant a plate that was adorned with circular disc like cucumbers, onions and tomatoes garnished with lemon juice, a bit of the most basic seasoning and arrive at the table as mandate part of our meals.
But as the evolution has taken its course, so has the salad. Honestly the grocery aisles confuse me like I could never explain. There is ton of salad dressing varieties, such attractive packaging, that time slips like faster than sand and if your vegan or say newly vegan.;) you know how it takes time to identify the ‘our’ things.
Anyways, coming back to the salad, it is indeed a refreshing bowl to me and to everyone. We may not have all the fancy items stocked up all the time but who cares when you are good at making fixes. 🙂 Me in particular, is a person who seldom likes to put hours in the kitchen, so the faster the better for me.
I really do not have a very fancy list of the stuffs that I have put into this bowl, so please pardon me on that but being a vegan fanatic, I would love to share my modesty. 🙂
The Things in The Bowl
Lots of chopped lettuce
Steamed Brocolli Florets
Some lime juice
and the highlight of the day- Veggie Hot Dogs ( Microwaved for 30 sec, chopped and tossed in a skillet. They are really good. Please take my word for this one.
I used a Thai mayo here, with peanut and soy base. You can pick what ever you like though.
And for the final touch garnish it with some Sprouts. Tadaaa!
So nutrition quotient? I guess we have matched it up all right from the iron to the calcium and the minerals and not to forget the colorful bowl of greens is certainly tempting. 🙂
I have been literally obsessed looking up for, drooling and saving all those amazing vegan recipes that are flooded over the internet. Kudos to all the wonderful people making them and posting them for similar friends like me and helping us look ahead to peaceful, healthier and colorful ‘tomorrow’.
I have always enjoyed the idea of a breakfast that is relished with an omelette. Yes, the omelette that was made with eggs!
Well now that I have looked at the brighter side and so much appreciate the thought of being vegan, healthy and ethical to my plate and myself, I constantly keep thinking of wonderful ideas to make a healthy and colorful meal and what better opportunity can it be to experiment with all the goodies in your pantry and the refrigerator over the weekend.
So with all the concept and logic that your breakfast should be the healthiest one, I decided to make a vegan omelette. 🙂
This omelette has no eggs, no egg replaces or substitutes but is certainly packed with all the delight of your excited and new vegan palate. Thanks to my Indian origin that is crazy about food. The level of permutation and combination that can happen in an Indian kitchen is a dose of pleasure to any food addict and I will be honest that the root idea of this savory pancake does arise from the Indian Kitchen and my soul is saved to crave no longer for the poultry omelette any more. So with no more further explanations, I am pretty excited to put down all the ingredients down here and you will know how amazingly simple and time saving this vegan chickpea omelette this one can be.
What you need is:
A cup of chickpea flour ( that makes 2 of them)
Chopped veggies of your choice- I used the easiest all time available vegetables like cucumbers, tomatoes, onion and mushrooms being my all time favorite and some chopped lettuce. ( I really love the crunch)
Salt, Pepper and some Italian Mixed Herb Seasoning.
Plain water just enough to make a smooth mixture of all the above depending on how thick you would like it to be.
And what you would be doing:
Heat a tsp of oil in a non-stick pan.
Once the oil is hot and steamy, add a portion of this mixture into the pan and spread it just like you would desire your omelette.
Once the face down of it is cooked, carefully flip the other side and in the next 3-5 mins your vegan omelette is just ready to be enjoyed.
So the next time I am poked for loving a vegan diet or the famous nutrition deficiency questionnaire, I am pretty sure I will have a lot more to answer and even more to offer. 🙂
I have completely enjoyed devouring my version of the vegan chickpea nutritious omelette. Please do let me know how you found my remodeled idea of this vegan chickpea omelette and please do share your inputs and ideas for a more fulfilling meal. 🙂