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Spicy Tofu stuffed Bell Pepper

by 2 Comments

bellpepper_stuffed_tofu-5High Protein Vegan Meal and beautiful too :)!

I am sure you can have this with some salad on sides as the main course. I had this with some vegetable biryani and for dinner with some roti and raita. Jealous eh?

I have posted a lot of paneer recipes because…I LOVE paneer. Obvio?. However quiet recently tried to replace it with tofu. So wanted to make something different, quick and tasty. I was in the gym and was dreaming to make this after going home. Crazy foodie me!

Trying to include more protein in my diet. Being a vegetarian it is kind of hard. I am out of options most days. Greek yoghurt, lentils, chickpeas, tempeh, tofu, paneer, edamame?? I don’t know what else to eat. Seriously! Let me know if someone has any suggestions.

I have a collection of paneer and tofu recipes. Other favourite tofu recipes: Mini Paneer tofu sandwich, Mushroom tofu veggie potstickers, Spicy garlic tofu in 10 minutes


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Spicy Tofu stuffed Bell Pepper
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 4
 
Ingredients
  • Firm tofu – ¾ cup crumbled
  • Big onion – ½ finely chopped
  • Ginger Garlic paste – ½ tsp or fresh garlic and ginger
  • Green chilli – 1, finely chopped
  • Tomato - ½, finely chopped
  • Red chilli powder – ½ tsp
  • Chaat masala – 1 tsp
  • Garam Masala Powder – ¼ tsp
  • Coriander leaves – 1 tbsp finely chopped
  • Salt – to taste
  • Oil – 2 tsp
  • Bell pepper/Capsicum - 1, chopped into rounds
Instructions
  1. Heat oil in a pan; add onions, green chilli, ginger garlic paste and sauté till golden brown.
  2. Add tomato and sauté for a minute, then add chilli powder, garam masala powder, and salt. I would give a quick stir, it should not be too dry or too saucy. Takes around 5 mins.
  3. Preheat oven for 10 mins.
  4. Then add tofu crumbles. Mix well.

  5. Cook for a minute, garnish with coriander leaves and switch off.
  6. Take a baking pan with aluminium foil. add the round bell peppers sprinkle some oil, stuff it with tofu.

  7. Bake it for 18 - 20 mins at 350°F. Bell pepper will soften and tofu will get roasted.
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Lentil Malai Kofta

by 5 Comments

MalaiKofta-2Paneer and Potato cheese dumplings in an almond-cream sauce. A royal Indian treat!

I have used Almond Breeze almond milk for this recipe. I always like to use almond milk for my recipes to replace cream for my gravy recipes  for a healthier option. And I always use them for my milkshakes. And if I wanted to make vegan recipes, almond milk always stays in my refrigerator. You can find these Almond Breeze products in the refrigerated section of your grocery store. 

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Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. This healthy and delicious vegetarian curry can be on your plate in one hour. It is one of the popular recipe amongst the north Indian recipes. I have seen that it’s a part of most restaurants menu. Goes well with steamed rice, ghee rice, Pulao,paratha, parotta, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste.

 Vegan note: Replace paneer with tofu, ghee/butter with oil. 

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

4.5 from 2 reviews
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Lentil Malai Kofta
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • For koftas: (roughly makes 10 kofta balls)
  • • Paneer/Firm Tofu(if vegan) - ½ cup,grated
  • • Potatoes - 2 , medium, boiled and washed
  • • Split Bengal gram (chana dal) - ¼ cup
  • • Salt to taste
  • • Red chilli powder - 1.5 tsp
  • • Garam masala powder - ½ tsp
  • • Cashew nuts - 5, broken
  • • Green chillies - 1, finely chopped
  • • Cumin powder- ½ tsp
  • • Coriander powder-1.5 tsp
  • • Cornflour/ corn starch - 4 tbsp
  • • Oil - to deep fry


    For gravy
  • Oil - 2 - 3 tbsp
  • • Onion - 2 medium, roughly chopped
  • • Garlic - 4, roughly chopped
  • • Ginger paste - 1inch, roughly chopped
  • • Turmeric powder - ¼ tsp
  • • Tomato - 2, medium,roughly chopped
  • • Coriander powder - 1 tsp
  • • Cumin powder = ½ tsp
  • • Chilli powder - 1.5 tsp
  • • Dry Methi Leaves - 1 tsp
  • • Cashewnuts - 6
  • • Almond milk - ¼ cup
  • • Fresh coriander leaves chopped 2 tablespoons
Instructions
  1. Wash and Soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
  2. Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.



  3. Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.



  4. Meanwhile, for the gravy, heat 2 tbso of oil in a pan in medium flame, add chopped onions, garlic, ginger and saute until golden brown. Add tomatoes, turmeric powder, chilli powder, coriander powder and sauté for few mins till it oozes out oil. Add 2 tbsp of water, cashew nuts and cook for 5 mins till they mix together and raw smell goes away. Switch off, cool and blend it into a smooth paste.

  5. Take the same pan, add 1 tsp of oil/butter, add the blended paste, almond milk, dry methi leaves, 1.5 cups of water , mix and bring to boil for 5-7 mins in medium-low heat.

  6. It will form into a correct gravy consistency, now add the kofta balls, top up with chopped coriander leaves, switch off and serve hot.

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Disclaimer: This post has been sponsored by the Almond Breeze and I have been compensated monetarily! However all opinions are my own as always.

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Paneer (Indian Cheese) & Tofu Recipe Collection

by 4 Comments

 PaneerTofuRecipes

Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. When there is guest over and I wanted to do vegetarian dishes, I will make it a point to do atleast one paneer dish . It goes well with any kind of pulao, jeera rice, naan,roti or any kind of bread you fancy.   Tofu(bean curd) made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a healthy version of paneer and very amenable, versatile ingredient and a very light version to be paired with sesame, cucumber, capsicum, coconut, garlic and it add a lot of flavors.   Vegan note: Replace paneer with tofu, ghee/butter with oil and cream with yogurt.


    My other collection Recipes: Breakfast in 20 Minutes or less, Biryani Collection recipes, Garlic based Recipes, Mouthwatering Vegetarian Potato Recipes, Dinner recipes in 30 minutes or less.

  1. Pepper Paneer Do pyaza

 

paneerpyaaz-8 Paneer or cottage cheese cooked in a rich, creamy and mildly spiced onion based gravy. Recipe is here.

 

  1. Spicy Garlic Tofu in 10 minutes

 

  TOFU-3 Truly fancy, delicious, restaurant style, vegan dish in 10 minutes. This is a recipe which will come to your rescue when you haven’t planned a meal on a week day. Recipe is here. 



 


 


    



    



    

  1. Malai Methi Paneer
    2. 



 


  Malaimethipaneer1 This dish is made of beautiful capsicums, methi leaves and of course paneer. Recipe is here. 


 


    



    



    

  1. Palak Paneer/Spinach with Indian Cheese
    2. 



 


   






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Delicious creamy Indian spinach with cubes of cheese – takes only 30 minutes to make. Recipe is here.


 


    

  1. Cashew Paneer
    2. 



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Fried cashew and paneer pieces simmered in rich and creamy tomato cashew gravy!Recipe is here.


    

  1. Matar Paneer/ Paneer Peas Masala
    2. 



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Pan fried paneer with peas and spices in rich cashewnut gravy.Recipe is here. 


    



    

  1. Paneer Makhanwala
    2. 



 


Paneer_Makhanwala_Relishthebite_name1 Paneer cubes in a buttery nutty creamy tangy flavor. It is a rich dish with really tasty ingredients. Recipe is here. 


    



    

  1. Paneer Biryani
    2. 



 


paneerbiryaniname This is a treat for the vegetarians. Aromatic and flavorful one pot meal!Recipe is here. 


    



    

  1. Mint & Tofu Whole Wheat Paratha
    2. 



 


Tofu_Paratha_name It’s a whole wheat bread stuffed with mint and tofu. Recipe is here. 


    



    

  1. Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce
    2. 



 


Dumplings-18 It’s a whole wheat bread stuffed with mint and tofu. Recipe is here. 


    



    

  1. How to make Paneer or Cottage Cheese at home / Homemade Paneer Recipe
    2. 



 


Homemade Paneer1 I like making paneer at home. But sometimes i do buy them outside if I am very indolent. But I am sure home-made paneer is more hygienic and it saves a lot of money as well.  Paneer is the star ingredient in some of my favourite north Indian dishes. You need very few ingredients to make paneer at home. if you have milk, lemon juice, pan, strainer and some cheesecloth/normal cloth, you can have fresh paneer cheese at home.Recipe is here. 


    



    

  1. Red Thai Tofu Curry
    2. 



 


Thairedcurry-12 [Read more…]


Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce


 by  7 Comments 
Exotic chinese dumplings for appetizer or dinner – pack them with any filling of your choice, pan fry,steam, freeze or eat fresh! 


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I have never had homemade potstickers before. I have had it once in a restaurant but I always loved to have it. It is just that it is so hard to find a pure vegetarian one at a restaurant here. So, I made these homemade potstickers for me. The best thing about potstickers is that it is so easy to customize the fillings as you fancy. I have heard pork and shrimp dumplings are great to taste. I might make some next week and post recipe for that. But now it is my customized fillings time 🙂 You can add your veggies that is available at your house. These mushrooms gives an earthy flavor. The filling here is an even mixture of mushrooms, tofu, shredded carrots and cabbage.


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It is also great to make homemade potstickers, because you can make a huge badge of them and pop them right in the freezer in a zip lock. That way you can indulge these delicious beauties whenever you want! I have made a note how to freeze them for future use. You know it is homemade, fresh and great to prepare them on a weekday when you are tired but still want to eat something delicious with your favorite fillings.


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By this method of cooking, I made them with  maximum crispy crunchy surface.


How to froze potstickers:


Prepare the potstickers with filling and place them on a baking sheet for 10-15 minutes outside. Now place the baking sheet in freezer for 4-5 hours. Now throw them into a freezer bag. When you are ready to eat, just toss them into an oil greased skillet.  It might take little longer to cook than usual (may be 3-4 minutes more) because it’s frozen. Do not try to defrost them and then cook. It is not the best idea. But trust me, the taste is going to be same. You can store them for a month for sure and it is still going to be yum!


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How to fill and fold the potstickers:


The filled dumplings should form a slight crescent shape. You can fold in anyways. Do not fret if you don’t get it 🙂 or try two to three times more! 🙂


When you are ready with the filling, you can get ready to assemble the dumplings:


    

  1. Defrost the wonton/dumpling wrappers overnight in fridge or defrost by keeping them outside for 2-3 hours. I kept them outside for an hour and then just microwaved them for 20 seconds. (Don’t do it more).
    2. 

  2. Separate them and keep them on a baking sheet or tile.
    3. 

  3. Wet the edge which will help seal the edges.
    4. 

  4. Add a tsp of filling.
    5. 

  5. Fold in half with no air gaps inside.( like half moon)
    6. 

  6. You can just use them like this or pick some shapes to do like below. 
    7. 

  7. The method below: Start pleating from right to left side of the dumpling and pinch it. 
    8. 

  8. Or pinch the center together. Starting from the center,make 3 pleats to the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point together towards the center.
    9. 



how to make potstickers


 


Here comes the recipe 🙂 Now


  
 Print 
 
Mushroom Tofu Veggie Potstickers
 
 
 
 Author: 
 
 Recipe type: Main
 
 Cuisine: Chinese
 
 
 
 Prep time:   
 
 Cook time:   
 
 Total time:   
 
 
 
 Serves: 35
 
 
 
 
 
Ingredients
 
     
  • For Filling:
    •  
  • Cabbage – 1 cup, shredded
    •  
  • Carrot – 1 cup, grated
    •  
  • Garlic – 3 cloves, finely minced
    •  
  • Shallots – 2 tbsp, finely chopped
    •  
  • Fresh ginger- 2 teaspoons, finely chopped
    •  
  • Green onions – 2 , finely chopped
    •  
  • Coriander leaves – 1 tbsp, finely chopped
    •  
  • Green chillies – 1, finely chopped
    •  
  • Sriracha - 1tsp
    •  
  • Black pepper – 1 tsp
    •  
  • Salt – 2 tsp
    •  
  • Soy sauce – 2 tsp
    •  
  • Wonton wrappers – 30
    •  
  • Cooking oil – 2 tbsp 
     [br[To blend:
    •  
  • Tofu – 4 ounces, chopped (I used extra firm)
    •  
  • Mushrooms – 2 ounces, stems removed, chopped
    •  

  •  
    Dipping Sauce:
    •  
  • Hoisin – ½ cup
    •  
  • Sriracha – 2 tsp
    •  
  • Ginger – 1 tbsp, freshly grated
    •  
  • Soy sauce – 2 tbsp
    •  
  • Sesame oil – 2 tsp
    •  
  • Red chili peppers – 3 dried,crushed
    •  
  • Garnish
    •  
  • Sesame seeds – ½ tsp
    •  
  • Green onion – 1 tbsp, sliced
    •  
 
 
 
 
Instructions
 
     
  1. In a blender, add the ingredients under to blend (mushrooms & tofu). And give a 2 pulses blend so that so are slightly blended but should not have smooth texture.
    2.  
  2. In a mixing bowl, add all ingredients under “for filling” except oil and wrappers. Mix the blended mushrooms & tofu to it. And keep aside.
    3.  
  3. To wrap:Defrost the wonton/dumpling wrappers overnight in fridge or defrost by keeping them outside for 2-3 hours. I kept them outside for an hour and then just microwaved them for 20 seconds. (Don’t do it more).Separate them and keep them on a baking sheet or tile.
    4.  
  4. Wet the edge which will help seal the edges.Add a tsp of filling.
    5.  
  5. Fold in half with no air gaps inside.( like half moon).You can just use them like this or pick some shapes to do like below. The method below: Start pleating from right to left side of the dumpling and pinch it. (picture above)
    6.  
  6. When ready to cook, take a non-stick skiller, heat 1 tbsp of oil over medium high heat. When the oil is hot, add the potstickers to the pan in a single layer. Do not crowd the pan by placing 1 potstickers on another. Cook until browned on one side. It will take about 3 minutes.
    7.  
  7. Now flip and add 2 tbsp of water to the pan. Close the lid. And let them steam for 3-4 minutes and when you are hear sizzling sound or when the water has evaporated. Open the lid and when the other side has turned brown, Just remove the pot stickers and continue with the next batches.
    8.  
  8. Prepare the dipping sauce by whisking together all the sauce ingredients in a pan and heat them in low –medium heat for 5-6 minutes till they thicken. And garnish them with sesame seeds and sliced green onions.
    9.  
 
 
 
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You can serve them with just soy or *sriracha sauce if you do not want to prepare the dipping sauce


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Note: *Sriracha sauce is an Asian-style hot chili sauce and you can find them in most local grocery store in the Asian section.


Spicy Garlic Tofu in 10 minutes


 by  45 Comments 
TOFU-4


Truly fancy, delicious, restaurant style, vegan dish in 10 minutes. This is a recipe which will come to your rescue when you haven’t planned a meal on a week day.


It is a great vegetarian /vegan dish for any day,especially when it takes only 10 minutes to make. If we are given a choice of preparing a delicious dish in 10 minutes for dinner, we would choose it without thinking. 🙂 Will we not ;)! Or Is it just me 😀

















TOFU-3


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It is a great dish to entertain with. You can either serve it as an appetizer with tooth picks, or serve it as main dish with plain or fried rice. You can press it between two slices of bread for a healthy quick breakfast.


I am usually very content eating humble food on the weekdays. It is more regional food that I grew up or sometimes salads (if I am lazy to stand up in the kitchen or if I am guilty having too much of junk foods 😉 which is most times!). But on the weekends, I tend to make and love to experiment in the kitchen. It is because I have more time on the weekends, and also I wanted to make myself occupied and busy the weekends.I really don’t want to get bored or else my mind would go wander about all thoughts. J And top of all this, I love to eat and I get to that all weekend :)! So, I made this for the weekend when I had some leftover rice from Friday evening and wanted to finish it up on Saturday. I wanted to make something quick to just eat with the rice which is tasty and filling. I did not want to stand in the kitchen for a long time 🙂 I knew I had some plans of going out for dinner. 😀


This was quick, flavorful and I love the addition of garlic with skin! You can serve this with some soy sesame sauce dip. You can even use the same method and do the recipe with paneer or baby corn. You can even fry the tofu and toss in this spice mixture.









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TOFU


  
 
 
 
4.5 from 10 reviews
 
 
 
 Print 
 
Spicy Garlic Soy Tofu in 10 minutes
 
 
 
 Author: 
 
 Recipe type: Main
 
 
 
 Prep time:   
 
 Cook time:   
 
 Total time:   
 
 
 
 Serves: 2 cups
 
 
 
 
 
Ingredients
 
     
  • Tofu – 500 Grams (Extra firm) (Chopped to bite size cube pieces)
    •  
  • Garlic – 7-8 cloves (don’t peel the skin)
    •  
  • Ginger – 2 inch
    •  
  • Dry red chillies – 8-10
    •  
  • White sesame seeds – 1 tbsp
    •  
  • Salt – 1 tsp
    •  
  • Soy sauce – 2 tsp
    •  
  • Sesame oil – 2 tbsp
    •  
  • Black Pepper powder (or crushed pepper) – 1 tsp
    •  
  • Chopped Green onions – to garnish
    •  
 
 
 
 
Instructions
 
     
  1. Place the chilis, Ginger, sesame seeds,salt and garlic (with skin) in a blender and pulse it for 3-4 times. It should not be a smooth paste and it should turn into a coarse paste.
    2.  
  2. Heat oil in pan in medium to low heat, add the spice mix and fry for 30 seconds and add then add the soy sauce, pepper powder and tofu cubes.
    3.  
  3. Toss well for the spices and soy sauce to coat the tofu well. Fry for 2 minutes or so, till the tofu turns slightly golden and crispy on the outside.
    4.  
  4. Garnish with chopped green onions or sesame seeds.
    5.  
 
 
 
 
Notes
 
1. You can even fry tofu and add this to the spice mixture if you want it very crispy.
2. You can skip the ginger if you do not like it.
3. You can use paneer, baby corn for the same recipe.
4. If you can’t take this spicy tofu, use 4-5 chillies.
 
 
 
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