Recipes

Vegan Tofu Tikka Masala

May 6, 2022
Prep Time Cook Time Marinate Time Total Time
15 mins
40 mins
1 hr
2 hrs
Servings
4 People

Ingredients

For The Marination

  • 1 block tofu, firm or extra firm (well pressed)
  • 100g soy yoghourt
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp chilli powder
  • 1/2 tsp salt

For The Vegan Tikka Masala

  • 1 tbsp oil
  • 400g crushed tomatoes (undrained)
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 100g soy yoghourt
  • Cilantro (chopped) for serving
  • For serving- naan or cooked rice

Instructions

  • Assemble the ingredients.
  • Cut the tofu into small cubes and place them in a wide, shallow pan. Keep aside.
  • Mix 100g soy yoghurt with all the ingredients mentioned above for marination in a bowl.
  • Pour the mixture into the tofu kept aside. Combine it well with the tofu.
  • Let the tofu marinate for about an hour in the refrigerator.
  • Preheat the oven to 350 F.
  • Bake the tofu for 30 minutes, turning the tofu at least once.

For The Tikka Sauce

  • Heat 1 tbsp oil in a large pan. Add the ingredients mentioned above for tikka masala. Cook until the sauce is slightly thickened or for about 8 minutes.
  • Add the tofu, stir and coat it well in tikka masala sauce. Serve with naan or steamed rice.

Vegan Palak Paneer – Spinach Tofu Curry

May 6, 2022
Prep Time Cook Time Total Time
30 mins
45 mins
1 hr 15 mins
Course Cuisine Servings
Dinner
Indian
2 People

Ingredients

  • Tofu- 400g block of extra firm tofu

For The Baked Tofu

  • 4 tsp ed oil
  • Salt & ground cumin 1 tsp each
  • ½ tsp garam masala
  • ¼ tsp cayenne pepper
  • 1 tbsp nutritional yeast (optional)

Spinach Sauce

  • 225 spinach, washed well, and tough stems
  • ½ cup raw cashews soaked in boiling water for 1 hour
  • 1 ¼ (300 mL) cup water
  • 2 peeled garlic and cloves
  • 1.5 inch roughly chopped ginger
  • 1 serrano pepper
  • 2 small tomatoes roughly chopped
  • ¾ teaspoon kosher salt

Masala

  • Coconut oil & whole cumin seeds 1 tbsp each
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • ¼ tsp turmeric powder
  • Garam masala & coriander powder 1 tsp each
  • ¾ teaspoon kosher salt
  • Freshly cracked black pepper
  • 1 bay leaf (optional)
  • ½ tbsp fenugreek leaves or kasoori methi (optional)

For Finishing

  • Lemon juice
  • Cilantro finely chopped
  • Rice, roti, naan, or paratha

Instructions

  • Blend soaked cashew in a blender Preheat the oven to 400°F and line a baking tray with baking paper. Cut tofu into cubes. Pour 4 tsp oil into a bowl, add tofu cubes, and all the stated spices for baked tofu.
  • Blanch the spinach. Boil water in a cooking dish. Prepare a large bowl of ice water. Put the spinach leaves in the boiling water and blanch for 2 minutes. Place the spinach in the ice water. Please remove it from the water and put it in a dishtowel.
  • Make the spinach sauce. Blend the blanched spinach in a blender with the soaked and drained cashews and the above-stated Spinach Sauce ingredients.
  • Make the masala—heat oil in a pan. Add cumin seeds and stir for a minute. Add the onion and cook for 5 mins. Add garlic and cook for another 2 mins. Add all the above-stated masalas—Cook for 30 seconds.
  • Lower the flame and pour in the Spinach Sauce, cooking them for 5 mins stirring frequently, and if the sauce seems to be drying out, add more water.
  • Add garam masala and fenugreek leaves in it. Sprinkle salt and pepper. Place the sliced lemon on top of the spinach curry.
  • Add cilantro for garnishing and serve with rice, roti, or naan.

Crispy Baked Tofu

May 6, 2022
Prep Time Cook Time Total Time
20 mins
30 mins
50 mins
Cuisine
Asian, Vegan, Vegetarian

Ingredients

  • One package firm or extra-firm tofu
  • 1 tbsp olive oil
  • 2 tbsp soy sauce or teriyaki sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 3/4 cup cornstarch
  • Sliced green onions (optional)

Instructions

  • Preheat oven to 400°
  • Slice tofu into pieces & press it to squeeze out moisture.
  • Arrange them on a kitchen towel and cover with another towel for a few minutes.
  • Whisk sesame oil, soy sauce, salt, pepper, olive oil, and garlic powder in a shallow bowl.
  • Add tofu to the above mixed ingredients and flip to coat it well in the soy mixture.
  • Put cornstarch in a separate bowl.
  • Place tofu, few pieces at a time, to the cornstarch, toss to coat it well.
  • Toss to coat it well.
  • Arrange all the coated tofu in a baking sheet.
  • Bake them for 25-30 minutes or until golden brown .
  • Garnish with green onions, if proffered & serve.

Tofu Soup

May 6, 2022
Prep Time Cook Time Total Time
15 mins
30 mins
45 mins
Cuisine
Appetizer or Side Dish

Ingredients

  • Tofu
  • 1 tbsp Olive oil
  • Spring Onion
  • Finely chopped ginger and garlic
  • 1 Carrot, a few green beans and paprika
  • 1 tbsp Vinegar
  • 1 ½ tbsp Cornstarch
  • Salt
  • Pepper
  • Mixed Herbs

Instructions

  • Heat olive oil in a cooking pot.
  • Add spring onion, finely chopped ginger and garlic, carrot, green beans, and paprika.
  • Fry them for 2 minutes.
  • Add water, 1 tbsp vinegar, and salt.
  • Cover the pot and cook for a few minutes.
  • Whip cornstarch and water in a small bowl.
  • Add it to the soup
  • Add mixed herbs and pepper.
  • Garnish it with spring onion & Serve.
  • Add small cubes of Tofu.

Kabab-E-Zaika

May 6, 2022
Prep Time Total Time
15 mins
15 mins
Course Cuisine Servings Calories Cost
Salad
Indian
2 People
30kcal
Rs.50

Ingredients

  • 150 gms Tofu (soya paneer)
  • 60 gms Pineapple
  • 60 gms Cucumber
  • 40 gms Tomato
  • 40 gms Onion
  • 10 gms Green chillies
  • Rock salt to taste
  • Chaat masala
  • 10 gms Black pepper powder
  • 5 gms Coriander leaves for garnishing

Instructions

  • Cut tofu, pineapple, cucumber and tomato into tiny cubes. Finely chop onion anb green chillies. Mix together in a large bowl. Sprinkle rock salt, chaat masala and black pepper powder. Toss well. Garnish with coriander leaves. Serve chilled.

Chatpata Soya Salad

May 6, 2022
Prep Time Total Time
15 mins
15 mins
Course Cuisine Servings Calories Cost
Salad
Indian
2 People
30kcal
Rs.50

Ingredients

  • 150 gms Tofu (soya paneer)
  • 60 gms Pineapple
  • 60 gms Cucumber
  • 40 gms Tomato
  • 40 gms Onion
  • 10 gms Green chillies
  • Rock salt to taste
  • Chaat masala
  • 10 gms Black pepper powder
  • 5 gms Coriander leaves for garnishing

Instructions

  • Cut tofu, pineapple, cucumber and tomato into tiny cubes. Finely chop onion anb green chillies. Mix together in a large bowl. Sprinkle rock salt, chaat masala and black pepper powder. Toss well. Garnish with coriander leaves. Serve chilled.

Kadi Tofu

May 6, 2022
Prep Time Cook Time Total Time
30 mins
15 mins
45 mins
Course Servings Cost
Appetizer
Servings
Rs.150

Ingredients

  • 300 gms Tofu (soya paneer)
  • 100 gms Onion
  • 80 gms Tomato paste
  • 40 gms Capsicum
  • 5 gms Ginger paste
  • 15 gms Coriander powder
  • Salt to taste
  • 10 gms Garlic paste
  • 10 gms Red chilli powder
  • 10 gms Garam masala
  • 5 gms Turmeric powder
  • 2 Cups Water
  • 60 ml Soya refined oil

Instructions

  • Dice the tofu. Cut capsicum and 50 gms onion into equal sized pieces. Coarsely grind the remaining onion. Fry the diced tofu in 10 ml soya refined oil and keep aside. Add the remaining soya refined oil and saute ginger and garlic till golden brown. Add onion paste. Saute for 2-3 minutes before adding the tomato paste. Cook till oil starts separating from the mixture. Add remaining spices. Add chopped onion, capsicum and tofu. Saute for 2 minutes. Add hot water and let the gravy simmer. Do not close lid. Cook till the gravy thickens. Serve hot with chapatis.

Tofu And Vegetable Satay

May 6, 2022 /

Protein laden tofu is known to speed up weight loss by increasing non-fat body mass. When marinated with veggies in thai green curry paste, it gets a distinctly thai flavor.

Prep Time Cook Time Total Time
20 mins
25 mins
45 mins
Course Cuisine Serving Calories Cost
Main Course
Thai
8 People
10kcal
RS.100

Ingredients

  • 10 Pcs Green Chilies Roughly Chopped
  • 6 Clove garlic (lehsun)
  • 1/4 Cup Onion Roughly Chopped
  • 50mm Piece Ginger
  • 1 Cup Coriander (Dhania) Chopped
  • 1 Pc Lemon Grated
  • 1/2 tbsp Lemon Juice
  • 1 tbsp coriander (dhania) powder
  • 2 tbsp cumin powder
  • 1 Stalk lemongrass (hare chai ki patti)
  • Salt to test
  • 1/2 tbsp peppercorns (kalimirch)
  • 8 pieces Tofu Cut into 25 mm (1") cubes
  • 8 pieces Onions cut into 25 mm (1") cubes
  • 8 pieces Babycon Cut into 25 mm (1") cubes and blanched
  • 8 pieces Capsicum Cut into 25 mm (1") cubes
  • 8 pieces Mushroom Blanched
  • 2 tbsp Oil For Cooking

Instructions

  • Combine the tofu cubes, onion cubes, babycorn, capsicum cubes,mushrooms and half the marinade in a bowl and toss gently. Keep aside tomarinate for 10 minutes.
  • On a satay stick, arrange 1 piece each of tofu cube, onion cube,babycorn, capsicum cube and mushroom.
  • Repeat with the remaining ingredients to make 7 more stays.
  • Heat a non-stick lava (griddle) and cook the stays on a medium flame using ¼ tsp of oil till the vegetables are light brown in color from all the sides. Serve hot.

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