Showing posts with label Soy Products. Show all posts
Showing posts with label Soy Products. Show all posts

Sweet And Sour Tofu Rice Noodles




BM #130 Week 2 Day 3 - 

The third recipe for this week are these Sweet and Sour Tofu Rice Noodles. These noodles are super easy to make, and they're a hit with the whole family. My husband and the kids loved it, and it was over before I could even blink. 

Note: If you prefer more soupy noodles, just add some extra sweet and sour sauce.

Ingredients - 

Rice Noodles 3-4 servings
Tofu cubed 2 cups
Sesame Oil 2 Tbsp
Carrot and Peas 2 cups
Ginger and Garlic grated 2 tsp
Salt, pepper and soy sauce as needed
Sweet And Sour Sauce 1/4 cup + more to taste


 Method Of Preparation -

Boil 6-8 cups of water. Cook the rice noodles al dente as per the instructions on the package. Drain and set aside.

In a heated wok, add sesame oil. Sauté ginger and garlic. Sauté the cubed tofu until the cubes are golden brown all around.

Add in the diced carrots and peas. Let them cook but still retain the bite.

Pour in the sweet and sour sauce, salt, pepper and soy sauce. Let it come to a boil.

Toss in the drained rice noodles. Cook on a low heat until the sauce is all absorbed. Remove from heat. Cover and allow the flavors to blend.

Serve warm.

BMLogo


Preparation Time 30  minutes
Serves 3-4

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Posted by Harini R on Wednesday, January 12, 2022
4 comments
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Tofu Sweet Potato Wraps



BM #130 Week 2 Day 2 - 

Here is another Wrap which is a favorite with the kids featuring Tofu. 

This is totally customizable and that is the main reason I include this in our regular menu. I arrange all the vegetables like in a salad bar, grill tofu, saute or air fry sweet potato, cook the tortillas and the kids assemble their own wraps.
Ingredients - 

Tofu thick Strips, Grilled 1 cup
Sweet Potato thick Strips 1 cup
[To sauté Sweet potato - Oil 1 tsp, salt and pepper as needed]
Onions chopped as needed
Cherry Tomatoes halved few
Cucumber slices few
Lettuce chopped as needed
Rice, cooked 1/2 cup
Cheese, grated as needed
Hot Sauce as needed
Guacamole 1/2 cup
Tortillas 4


 Method Of Preparation -

In a heated pan, saute the sweet potato until they are crisp and season them with salt and pepper. Set aside.

To assemble the wraps - 

Heat a griddle, cook the tortillas on both sides.

On each of the tortillas, spread some guacamole, sprinkle some onions, rice, grilled tofu, sautéed sweet potato, cucumbers, cherry tomatoes, lettuce and then drizzle some hot sauce as needed. Sprinkle some grated cheese and the wraps are ready.

Serve them immediately.

BMLogo


Preparation Time 20 minutes
Makes 4

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Posted by Harini R on Tuesday, January 11, 2022
5 comments
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Tofu Vegetable Rice Paper Wraps



BM #130 Week 2 Day 1 - 

We are starting the new year with this delightful kid friendly meal. This week I am highlighting some dishes with Tofu as the star ingredient.

My kids love Tofu and so I made these wraps for them. My older one showed me the recipe she had in her collection and we customized it as per our taste buds.
 
Recipe Source Social Media Feed
Ingredients - 

Rice Paper 15-20
Zucchini thick julienned 1 cup
Carrot thick julienned 1 cup
Tofu thick Strips 1 cup
Peanut Sauce 1 cup
Rice Noodles 1 cup
Salt as needed
Red Pepper Flakes as needed (Optional)
Oil for shallow frying as needed

For Peanut Sauce - 
Peanut Butter 1/2 cup
Soy Sauce 2 tsp
Sugar 1 tsp
Red Pepper Flakes 1 tsp (adjust as needed)
Hot water 1/4 cup (adjust as needed to get the consistency desired)
For Tofu Marinade -
Soy Sauce 2 tsp
Salt to taste
Hot Sauce as needed
Oil 2 tsp
Corn flour 2 tsp 


Method Of Preparation -

To Prepare the Peanut Sauce -
Mix all the ingredients given in the ingredient list and whisk well until the sauce is creamy. Set aside.

Mix the Tofu marinade well in a ziploc bag and toss in the tofu strips. Seal the ziploc and toss well so that the marinade is absorbed evenly by all of the tofu.

After about 15 minutes, air fry the marinated tofu for about 8-10 minutes or until they are crisp. [Tofu can be baked or pan fried.]

In a separate pan, add a little oil and lightly stir fry zucchini and carrot and season them with a little salt and red pepper flakes.

Boil rice noodles in a pot until they are cooked al dente. Follow package instructions for cooking the noodles. Drain and set aside.

To assemble the Wraps - 



Dip each of the rice papers in clean water and place on a clean cutting board or any clean work surface.

In the center of the rice paper, place forkful of boiled rice noodles, a couple carrots, a couple zucchini and a couple air fried tofu, drizzle some peanut sauce and sprinkle some red pepper flakes. 

Wrap the rice paper like how a spring roll is wrapped and set aside.

[Many people like to consume them as is but we felt they are a little chewy for our taste so we pan fried them.]
 
Continue with the rest of the rice papers and set them aside.

For Pan frying the wraps, heat a pan and lightly grease the pan and place the wraps making sure they don't touch each other. Cook on all sides and remove from the pan and serve them warm with any dipping sauce.

BMLogo


Preparation Time 45 minutes
Makes 20

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Posted by Harini R on Monday, January 10, 2022
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Flatbread Thali 1 - Vegan Kheema Paratha - Day 11



BM #116 Day 11 - 

 I start this week and shall post mini thalis featuring a new flatbread each day.

 Today's flatbread is a Vegan Kheema Paratha. The filling is made out of soy granules. With spices and onions, the filling is delicious by itself. Filling it in a paratha is definitely a step up in flavor.

 Featured in this Flatbread Thali are - Rice, Veg Pulao, Chikkudukaya koora, Methi Dal, Mamidikaya Menthibaddalu, Yogurt, Vegan Kheema Paratha, Shakkarpare and Brownies.

 Here is a recap for the past 2 weeks..

 Week 1 - Platters
Week 2 - Simple Everyday Mini Thalis

Everyday Mini Thali 5 - Radish Peas Rice - Day 9

 Recipe Source here
Ingredients - 

 Wheat Flour 1 1/2 cups
Salt as needed
Water to knead the dough
For the Filling - 
Oil 1 tsp
Soy Granules (TVP) 3/4 cup
Onions, finely chopped 2 Tbsp
Ginger-Garlic paste 1 tsp
Salt, Turmeric, Red Chili Powder, Garam Masala as needed
Coriander Powder 1/2 tsp
Cumin Powder 1/2 tsp
Ajwain coarsely crushed

Method Of Preparation -
Prepare the filling - 
Boil about 2 cups of water and add the soy granules. Remove from heat and allow the granules to soften. After about 10 minutes, drain all the water by squeezing the granules and set aside.

 In a heated pan, add oil and ginger-garlic paste. Add onions and saute until golden brown. Add the soy granules and stir well for about 2-3 minutes and allow the granules to cook well.

 Sprinkle salt, turmeric, red chili powder, garam masala, coriander powder, cumin powder and coarsely crushed ajwain. Mix well and allow the flavors to blend in.

 Cover and remove from heat. Allow it to cool.

 To make the Parathas - 
Knead the chapati dough with the whole wheat flour and salt with as much water as needed. Keep it covered for about 10-15 min.
Make 6 equal portions of the dough. 

 Roll out each of the portion into small chapatis, fill in a tablespoon of the soy granule mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out. 

 Shallow fry on a griddle/tawa until both the sides are done spraying as much oil as needed. Repeat the procedure for all the parathas.
Enjoy with Yogurt and/or any pickle.



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Preparation Time 30 minutes
Makes 6

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Posted by Harini R on Sunday, September 13, 2020
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Sweet And Sour Sauce



BM #101 Week 2 Day 1 - 

 This week I shall post some condiments which enhance the main dish. I have been trying to make this Asian all purpose sweet and sour sauce for a while and it never happened until the other day.

 It was simple and flavorful and went well with spring rolls. I used the leftover sauce to make noodles for the kids which they loved as well. The noodles recipe is for another day.  

 I have never used Rice Wine Vinegar and I am not sure if the taste of the sauce will vary but I would love to try that as well in the future.

Ingredients - 

 *Apple Cider Vinegar 1/4 cup
Honey 1/4 cup
Soy Sauce 2 Tbsp
Sesame Oil 1 Tbsp
Lime juice 2 tsp
Chili Garlic Sauce 1 tsp
Ginger, grated 1/2 tsp

 *In almost all the recipes which I found online, rice wine vinegar has been used. Since I had Apple cider vinegar, I went ahead and used it.

Method Of Preparation -
In a mixing bowl, add the vinegar, honey, soy sauce, sesame oil, lime juice, chili-garlic sauce, ginger and whisk to combine.

 Set the sauce aside and serve as an accompaniment to momos, spring rolls or use it to make noodles.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101.

Preparation Time 5 minutes
Makes 1/2 cup (approximately)

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Posted by Harini R on Monday, June 10, 2019
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X - Xacuti Pulao in Instant Pot



BM #99 Day 24 - 

 Xacuti Pulao is an improvised one adding the Xacuti Masala Powder to make a simple yet flavorful pulao. The letter X is a little difficult to get by and so I had this idea of using xacuti masala in a pulao.

 I have a Goan neighbor and so I asked her if there is anything called Xacuti pulao in Goan cuisine. She said she hasn't heard of anything like that and encouraged me to try it and so I did. I shared it with her family and they absolutely loved it.

Ingredients - 

 Basmati Rice 3 cups
Xacuti Masala Powder 2 Tbsp
Ginger-Garlic Paste 2 tsp
Mixed Vegetables (I used Carrots and Peas) 3 cups
Soy Granules 1 cup
Salt and Lime Juice as needed
Seasoning (Ghee 2 Tbsp, Cumin Seeds 1 tsp)

 Method Of Preparation -
Wash and soak Basmati Rice or 30 minutes.

 Wash and boil 1 cup of soy granules with a teaspoon of salt, remove from heat and let it sit for 10 minutes. Wash in fresh cold water and squeeze out any excess water. Set aside.

 Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.

 Once it indicates that the pot is hot, add ghee and cumin seeds. After the cumin seeds crackle, add the ginger-garlic paste and saute for a few seconds.

 Add in the precooked soy granules and mixed vegetables and saute for a couple minutes.

 Sprinkle salt and the Xacuti Masala. Mix well and add the drained Basmati rice. 

 Pour about 4 cups of water.

 Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 4 minutes.
Quick Release the pressure after 5 minutes, fluff with a fork and serve warm with raitha or yogurt.

BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

Preparation Time 30 minutes
Serves 8-10

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Posted by Harini R on Saturday, April 27, 2019
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Vegan Breakfast Tacos



BM #98 Week 2 Day 1 - 

 This week I have chosen to explore the breakfast, lunch and dinner ideas from Mexico.

 Our family is a great fan of Mexican food and so I thought to introduce them to other Mexican foods other than the Tacos and Tortilla Chips - Salsa they so frequently enjoy.

 I found these breakfast tacos to be very filling and perfect for a lazy weekend breakfast/brunch. It is totally customizable and it can be personalized by each person. 

 I let the kids personalize their tacos and you don't want to know how messy the platter and the dining table got :).

Recipe Source here
Ingredients - 

 Tofu 4 ounces
Black Beans, cooked 1/2 cup
Sweet Corn 1/2 cup
Guacamole 1/2 cup
Lettuce, chopped 1/2 cup
Salsa 1/2 cup
Whole Corn Tortillas 4
Lime wedges as needed
Cooking Oil as needed
Spices as needed 
[I used Garlic Powder, Salt, Onion Powder, Cumin Powder, Paprika, Red Chili Powder]

Method Of Preparation -
To Prepare the Tofu Crumble - 
Drain the tofu and wrap in paper towels and put under a heavy skillet or pan and set aside for a few minutes so the tofu is drained out of any liquid.

 In a pan, add oil and crumble the tofu. Saute for a few minutes until it turns golden brown.

 Sprinkle salt, garlic powder, onion powder, cumin powder and red chili powder. Add about a teaspoon (or more) of salsa.

 Mix well and cook for a few more minutes. After the tofu crumbles are coated with spices, remove from heat.

 To Prepare the Black Beans - 
Wash, soak and cook the black beans with sufficient water. Or rinse the canned black beans.

 In a small pan, add oil and toss the cooked black beans, season with salt, red chili powder and lime juice or any other flavors which you prefer.

 Other Ingredients - 
Steam the sweet corn and season as needed.
Get the guacamole ready.
Chop lettuce as needed.
Warm the Tortillas on a hot griddle or in the microwave.

 To Assemble the Breakfast Tacos - 

 In a serving platter, arrange the corn tortillas, put in each of the components. Black beans, Tofu crumble, Corn, lettuce, salsa, guacamole and a squeeze of lime juice.

 Wrap each of them and serve immediately.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98.

Preparation Time 30
Serves 2-3

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Posted by Harini R on Sunday, March 10, 2019
6 comments
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Creamy Tofu Pasta Sauce - Vegan



BM #97 Week 3 Day 2 - 

 Here is another recipe which solved my dilemma about adding protein to pasta. I feel that grilling or sauteing tofu is not always possible when on a tight time schedule. I saw this recipe on my social media feed, where tofu is used in a sauce with other flavors which caught my attention. 

 I made a small batch of the sauce to see if my family likes it. I have been making this sauce almost every week now. I sometimes saute some vegetables and add to the pasta.

 Recipe adapted from a social media feed
Ingredients - 

 Pasta 3 Servings (Any shape is fine)
Olive Oil 2 tsp
Garlic Cloves 2-3
Green chilies 1-2 as needed
Onions, sliced 3/4 cup (I medium-big onion)
Pasta Sauce 1 cup 
Tofu 7 oz (Preferably Silken Tofu but I used extra firm with no issues)
Salt as needed
Garlic Powder, Onion Powder, Pepper Powder as needed

Method Of Preparation -
Cook pasta in boiling water for about 10 minutes or as per the instructions in the package. 

 While the pasta is cooking , heat another pan, add oil and saute the grated garlic until it turns golden brown.

 Add sliced onions and chopped green chili and saute until they are translucent.

 Pour the pasta sauce and about 1/2 cup of water and allow it to boil.

 Add crumbled tofu and salt. Let the tofu cook through and absorb the flavors.

 Remove from heat and allow it to cool a little.

 Blend into a creamy paste. Sprinkle onion powder, garlic powder and pepper to adjust the flavors. This yields about 3-3 1/2 cups of sauce.

 Drain the cooked pasta and reserve about 1/4 cup of pasta water to add to the sauce.

 Add about 1 cup of the prepared sauce to the pasta water and mix it well. Store the remaining sauce in an air tight container for upto 3 days in the refrigerator.

 Mix in the cooked pasta and serve warm.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97.

Preparation Time 
Serves/Makes

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Posted by Harini R on Monday, February 25, 2019
5 comments
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Tofu - Vegetable Curry - Vegan



BM #97 Week 2 Day 3 -

 For the last day in this series, here is a delightful Tofu curry with mild spices bringing out Tofu as the star in the curry.

 The other day, when we had this curry at a friend's place, we instantly fell in love with the simple flavors with no overpowering masala. After finding out the secret behind the subtle flavors, I decided to make it at home and found that we loved it just the same.

 Recipe Source Friend's Mom
Ingredients - 

 Tofu cubed 14 oz block
Mixed Vegetables  1 cup (I used Carrots and Peas)
Onion finely chopped 1/2 cup (1 medium onion)
Tomato finely chopped 1/2 cup (1 medium tomato)
Dhania Jeera Powder 1 tsp
Salt, Turmeric, Red Chili Powder as needed
To Grind (Cashews handful, Almonds 5-6)
Seasoning (Coconut Oil 1 Tbsp + more for sauteing Tofu, Cumin Seeds 1 tsp)

Method Of Preparation -

 Drain the tofu and wrap the block in a thick kitchen towel and place a weight so the water is drained well. (I rarely do the step as it increases the prep time :))

 Cube the Tofu into bite size pieces. 

 In a heavy bottomed pan, heat coconut oil and saute the cubed Tofu until all the cubes are evenly brown. Set aside.

 In the same heated heavy bottomed pan, add oil and cumin seeds.

 After the cumin seeds crackle, add onions and saute until they are light golden brown.

 Add in tomatoes and the vegetables. Sprinkle, turmeric and dhania jeera powder. Add about 1/4 cup of water, cover and let the vegetables cook through.

 Meanwhile blend the cashews and almonds into a fine paste adding as much water as needed.

 After the vegetables are cooked well, add in the sauteed tofu, cashew paste and salt.

 Mix well and let the curry simmer. Add more water to adjust the consistency. Cover and remove from heat after a couple of minutes.

 Garnish with coriander leaves and serve with rice or roti.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97.

Preparation Time 25 minutes
Serves 3-4

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Posted by Harini R on Tuesday, February 12, 2019
10 comments
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