Tofu has gone through a lot of ups and downs with health freaks. Some say it is highly fertilized crop and could have potential dangers. But I finally found organic tofu. The first time I liked tofu so much was in a Thai soup called Tom Yum, aptly named. It was like a tamarind water sauce with veggies and tofu and lemon grass. The flavors were so good I can still feel it. This gave me a new spirit to try Tofu again with a fresh perspective instead of hiding it in tomato curry and briyani.
Take 1: Tofu Burji (scrambled)
Ingredients (for 2):
Ingredients (for 2):
Tofu - shredded and sauteed in a 1/4 tsp of oil with 1/4 tsp turmeric and a pinch of salt.
Red, Green, Yellow bell peppers - 1/2 each thinly sliced
Green peas - 1/4 cup
Mushrooms - 1/4 cup (optional)
Onion - 1/4 cup finely chopped
Garlic - 2 pods finely chopped
Ginger - 1 tbsp finely chopped
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| Ingredients |
Curry leaves - 1 spring (leaves only)
Chillies - 2 slited
Mustard seeds - 1/4 tsp
Cumin - 1/4 tsp
Turmeric - 1/4 tsp
Ground pepper - 1/4 tsp
Salt - to taste
Oil - 1/2 tbsp
Lemon Juice 2 tsp (optional)
Directions:
1. Place a pan on medium heat and add oil. Once oil is heated, splutter mustard and cumin seeds. Add garlic, chillies, curry leaves followed by onion and sautee. Cover for 2 minutes.
2. Add the rest of vegetables and sautee well, add a 1 tbsp water if required and cover and cook for 5-8 minutes until vegetables are tender.
3. Add Tofu, turmeric, pepper and salt and mix well. Leave it for another 2-3 until all water is absorbed.
4. Garnish with coriander leaves and lemon juice after removing from heat. Can be served with toasted bread or chappathi.
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| Burji with bread toast |
* Vegetables are your choice, carrots, beetroot, beans, cauliflower can be added or substituted. Go with your flow.
* Onion and Garlic are optional if you don't like them, they give a good flavor and taste.
Take 2: Tofu Cubes (Snack)
This is a simple preparation. Cube the tofu slab after removing water from it. In a 1 tbsp of oil sautee the cubes with salt, pepper and turmeric. Once the tofu gets golden crust remove from heat. This can be stored in the refrigerator for a week and snacked cold or hot. While serving squeeze on some lemon juice and add coriander leaves.
Take 3: Tofu Rasam (thin soup)
The credit for this goes to my husband for the discovery. The steps are similar to a traditional rasam, just don't add lentils to it. Instead add tofu from Take2 with a small rind of lemon cut to mini pieces before boiling. If you get baked tofu you can cube and add it no prep needed. This will taste more or less like the tom-yum soup and can be had as a soup or with rice.
