Nutritious Curried Soy Chunks/Tofu Recipe

Ingredients

  • 2 Cups Uncooked Soy Chunks/Nuggets or Tofu
  • 2 medium Onions, thinly sliced
  • 2 Hot Green Chillies
  • 1 Cup Sliced Bell Peppers/Capsicum
  • 6 Cloves of Garlic, very finely chopped
  • 2  inch Fresh Ginger, Peeled & Grated
  • 2 TbspOil
  • 1 Cup Tomato Puree
  • 2 Tbsp Pav Bhaji Masala(Available at Indian groceries)
  • Spring Onions, chopped – for Garnish
  • Salt to taste
  • Dev Frozen Roti Parathas to serve

Method

1.Boil about 4 Cups of water. Add the soy chunks/nuggets to the water. Cover & Soak for about 20 Minutes. Drain and squeeze them well and keep on side for later use or give them one whiz in the food processor to break these into smaller chunks as per your liking.

2.Heat oil in a wok/pan. Add the Onions, Chilli and Ginger & Garlic. Stir fry at medium heat till the onions are translucent . Now add the bell peppers and cook for 3-4 minutes and then add the tomato puree with Pav bhaji Masala and cook further for 3-4 minutes.

3.Add the Soy Chunks/Nuggets or tofu if using that & the salt to the pan & toss them around for about 5-7 minutes till the onions kind of coat the nuggets.

4.Garnish with spring onions and serve hot with Dev range of Frozen Rotis.

Vegan Palak Paneer ( Spinach & Tofu Curry) Recipe

Ingredients

  • 2 pkts Vadilal Frozen Palak /Spinach 312 gm
  • 200 gms Tofu cubed
  • 2 medium Onions very finely chopped
  • 1 nos Vadilal Ginger cubes
  • 6 nos Vadilal Garlic cloves
  • 2 nos Vadilal Green chillies
  • 2 small Tomatoes pureed
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Red Chilli Powder
  • 1 Tablespoon Garam Masala
  • 2 Tablespoon Oil
  • 1 Teaspoon Cumin seeds
  • Salt to taste

Method

  1. Cook frozen Palak/Spinach with 1 cup water and salt   in Pressure Cooker for 3 whistles. Release the steam and cool. Alternatively cook the spinach in boiling water in pan or microwave till done.
    Blend the cooked ingredients into a smooth paste.
  2. Saute Tofu cubes in little bit of oil and keep aside as per crispiness required.
  3. Heat Oil in the same Wok . Add whole Cumin seeds and allow to crackle. Now add the Onions and sauté till translucent.Add Vadilal frozen Ginger, Garlic & Chilli cubes and cook for few minutes. Add the chopped tomatoes, turmeric and Red Chilli Powder. Cook till the masala starts leaving oil on sides of the wok.
  4. Add the Spinach paste from the blender and thicken it to a curry of consistency of your choice.
  5. Add the Garam Masala , Tofu cubes and stir well .
  6. Cook further for 5 minutes. Serve hot with your choice of Indian bread.

Quick  Okra (Bhindi) Stir Fry

Ingredients

  • 1 pkt Vadilal Frozen Okra Cut (Bhindi) 312 gms
  • 1 large onion quartered and sliced
  • 1 tbsp Amchur/Dry Mango Powder
  • Salt to taste
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp mustard oil

Method

  1. Heat oil in a wok.
  2. Add onions and frozen okra with all the spices and cover pan for 7-8 minutes on low heat till all okra is separated.
  3. Transfer the okra mix to grill and grill on medium flame until you get crispy okra and onions as per your liking.
  4. Serve hot as a side dish with your choice of Indian breads.