Variation – Tandoori tofu

Not a post really, but the tandoori tofu that I.made for dinner yesterday. The point is, tofu is really versatile, and you can really use any sort of rub you like on it. I use a ready made tandoori spice, and add 1/4 cup of yogurt, a tbsp of ginger, and salt to taste. And then if you’ll look at the entry for jerk tofu, the method is there. Remember to.drain your tofu. The more water you get out of it before and while cooking, the better.



Jerk tofu

I’m sure I’ve made a posting on tofu and the right way to prepare it before. Tofu is like a sponge. It will absorb the spices or sauces that you soak it in. If not, tofu can be very bland.

Jerk tofu

1/2 block extra firm tofu sliced into 1/3 inch slices
1 tsp olive oil
3-5 tbsps jerk spice rub, your favourite
Salt to taste

Combine all ingredients other than the tofu. Rub onto tofu. Allow to marinate for two hours or overnight. In a hot pan, sear tofu. When sufficiently brown, serve over rice, potatoes, salad, etc.


Impossibly easy vegan chocolate cupcakes

This recipe has only two ingredients. You heard that right. Only chocolate cake mix and 300 gms silken tofu. I used the plain kind, but really, I can’t wait to try it with mango flavoured tofu and white cake mix. All you have to do is beat it, or put it in the food processor. Dont add any of the eggs, water or oil, just the tofu. Bake according to directions. I am looking for a vegan frosting, but frosted them regularly.


Soup Makeover

I love soup. It’s versatility is incredible. You can really add just about anything you like to it. It’s also really good at using up leftovers. So, I’m one person, but with school during the week, I often cook enough so that a meal can last me three or four times. I ended up doing that with the Palak paneer last week. I ended up eating it three times, but still had half left. I made soup out of it.


Half recipe of Palak paneer (found on this blog)
1 cup frozen veggies
1 cup cooked lentils
Salt and pepper to taste
1 tbsp garlic
4 cups vegetable broth

Saute garlic. Add veggies and lentils. Add leftovers. Cook for three minutes. Add vegetable broth. Bring to a boil, reduce heat to medium, and simmer for one hour. Add salt and pepper. Serve with crackers and a lemon wedge.


Vegan Palak Paneer

It waits to be seen if this is the last of my Indian recipes. Palak paneer is basically a firm cheese in a spinach curry.

Ingredients – serves 4

1 bunch spinach – I used a block of the frozen, chopped variety, so very easy
1 cup frozen peas or whatever other vegetables you have
1 block extra firm tofu
1 tbsp oil
2 tbsp chopped garlic
1 medium onion finely chopped
2 tsp each, chili powder and cumin 1/2 tsp turmeric powder
1/2 cup almond milk, or any other non dairy milk

First, squeeze all the water out of the tofu gently. Cut it into bite sized pieces. Marinate with half the spices. Remember, you can use more… Adjust the spice to your palate. Set aside for twenty minutes. Prepare the spinach, by chopping it finely in the meantime if you need to. If you’re using fresh spinach, remember to wash it well first.

Heat oil in the pan. Saute the tofu, again, taking care not to break it. Remove the tofu. Reserve the oil in the pan.

Add the onions and garlic. Once they soften, add the rest of the spices. Cook for two to three minutes. Add spinach, and frozen vegetables. Sprinkle salt to taste now, to release the water. Cook spinach and vegetables. In the “traditional” version of this dish, you may add peas or nothing. Real, add whatever you like and have at home. I added a mix of corn, carrots, and beans.

After about five minutes, add in the almond milk. Again, use the non dairy milk you like. The only rule is that it be unflavoured or vanilla. Also, avoid coconut milk as the flavours might be a bit strong and overpower the spinach. Simmer for five more minutes. Turn off heat, and add tofu. Stir gently. Let stand five minutes before serving. Enjoy!


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