Tag Archives: turmeric

Tofu Bhurji (Masala Scramble) (V)

I need to preface by saying, I love this recipe! It is so quick, easy and filling and the leftovers lasted me for quite a while. It’s a take on the traditional Indian Paneer or Egg bhurji, which usually involves crumbled paneer cheese or egg and some veggies in a tomatoey spicy gravy. The difference between this and a traditional scrambled egg is that I added a bit more tomatoes so the tofu was really soaking in a spiced almost-gravy.  It was so delicious!

Health Stuff: Now that the Whole Foods Plant Based diet has become so popularized people are always looking for a vegetarian protein source. This is one that doesn’t skimp on flavor. Specifically, it alters the texture of tofu which is the biggest complaint I’ve heard from people who eat meat. Turmeric is totally en-vogue right now too! It’s been used in my family for generations and is so good for you! It’s an antiseptic and has anti-inflammatory properties.

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You will need:

  • 1 block of tofu (I prefer not to use the extra or super firm because I like a softer consistency)
  • 2 large tomatoes, finely chopped
  • 1 med onion
  • 1/2 red pepper
  • 1/2 green pepper
  • Cumin seeds
  • Turmeric powder
  • 2-3 green chillies, chopped
  • Grated Ginger
  • Pinch of garam masala powder
  • Cilantro for garnish

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Prep:

  • Using a fork, crumble the tofu. Let it drain in a muslin cloth if you like, but since this recipe is slightly wet, it doesn’t matter if you skip that step.
  • Finely chop all the veggies.
  • Grate the ginger (about 1 tbsp)

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To Prepare:

  1. In a skillet, heat 2-3 tsp of oil. Add cumin seeds.
  2. When cumin seeds sputter, add chopped onions and 1 tbsp grated ginger and green chillies to taste.
  3. When onions become transluscent add the tomatoes. Allow the tomatoes to cook down on high heat until they start to break down and get soft. Add 1 tsp of turmeric.
  4. Add peppers of choice, (I used green and red) and the tofu
  5. Add water if the sauce is too thick.
  6. Salt liberally and simmer for 5 minutes until the tofu absorbs the flavors.
  7. Sprinkle some garam masala over the top
  8. Garnish with cilantro and serve with chapatis, bread or rice!

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Makes 4-6 servings!

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Vegan “Egg” Scramble

It looks like egg…it tastes BETTER than egg! And it’s vegan! I have a beautiful vegan friend who inspired me to read more about veganism and animal rights and really opened my eyes to all of the issues involved. While I haven’t yet made the leap to veganism, I am trying my best to make more vegan choices and experiment with vegan alternatives to my favorite foods! And one of those foods is eggs! I live in DC, and love going out to brunch or making brunch on the weekends. This recipe is SO delicious, and packed with veggies. Super simple to make too! The eggs are made from crumbled tofu and the yellow color comes from turmeric and paprika.

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Health Stuff: Turmeric is an extremely healthy indian spice that has tons of medicinal properties. Curcumin, the main active ingredient and it is an anti-inflammatory and has antioxidant properties too.

You will need: dsc_68671.jpg

  • Veggies: I chopped a quarter of each veggie -onion, red pepper, green pepper. A small piece of zucchini and squash and 2-3 mushrooms sliced.
  • 1/2 a block of tofu. Avoid extra firm or super firm. The softer tofu’s give it a more egg-like consistency
  • garlic (or garlic powder), paprika, turmeric
  • salt and pepper
  • cilantro  and soy cheese (optional) to garnish
  • Optional: you can grate in some ginger to make it a bit spicy

 

To Prepare:

  1. Crumble the tofu. Using a fork break the tofu up into little crumbles DSC_9408
  2. Chop the veggies finely. I used the ones I had on hand, cut a small amount of them  and saved the rest for later.
  3. Heat 1-2 tbsp of oil in a pan. Add in the onions and let them saute for a minute
  4. Add in the peppers and saute for another 2 minutes
  5. Add in the tofu, and stir it in well.
  6. Season with salt, add 1/2 tsp turmeric and 1 tsp  paprika. Add garlic powder if you didn’t add fresh garlic. This is the point where you can choose to grate a little ginger in. But this step is optional. I usually avoid it for a more classic taste.
  7. Add in the squash and mushrooms and let it cook for a couple minutes until tender, stirring constantly.
  8. If you feel the tofu has dried out too much, unlike actual eggs, you can add in a few tbsps of water and let it simmer out a bit to get the right consistency.
  9. Sprinkle in a little soy cheese. I buy mine at Trader Joes and it’s great! Stir it in and garnish with cilantro and serve!

Prep time: 15  Cook time: 10

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Spiced Creamy Tomato Coconut Soup with Homemade Croutons (Vegan + GF)

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I was on vacation with my family in Florida and we went to this restaurant that had many vegan and vegetarian options. One of the dishes I loved was this 5 spice tomato coconut soup. It was creamy, it was delicious, and just lightly spiced. I decided to make my own take on this using only fresh vine-ripened tomato, coconut milk, carrots, onion and celery. It did not miss the mark. the soup was scrumptious and I will definitely be making it again!

Health Stuff

Tomatoes are rich in lycopene, an antioxidant that protects our bodies from harmful free-radicals. It is also a great source of biotin, which helps grow healthy skin and hair, in addition to a list of other vitamins  and nutrients. Coconut milk is a rich creamy liquid made from the meat of mature coconuts, which makes it a great vegan alternative to cream for thickening soups. It is also rich in Vitamins C E and B to help boost immunity. Though high in fat, they do not contain any trans fatty acids that clog arteries.

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You will need:

  • 6 vine ripened tomatoes, or any ripe tomato of your choice
  • 2-3 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 bay leaf
  • 5 Spices: Cumin powder, turmeric, peppercorns, nutmeg, red chili powder (or red chili flakes)
  • 1/2 tsp grated ginger
  • 1 can coconut milk

To  Prepare:

  1. The first step in the preparation is to blanch the tomatoes in boiling water for just 30 seconds to 1 minute. Then immediately submerge them in a bath of ice cold water. This will help to peel all of the skins off.DSC_0394
  2. Next, in a pot, heat a few tsps of oil (I used olive oil and a dash of coconut oil)
  3. Sauté the onion, carrot, and celery for 2-3 minutes
  4. Add a bay leaf,  1 tsp of cumin powder, a half a tsp of turmeric, 3-5 whole peppercorns and a dash of nutmeg, and chili powder to taste. Grate in about 1/2 tsp of ginger and stir.
  5. Add Tomatoes and mix well
  6. Allow the tomatoes to reduce a bit before adding salt and water
  7. Simmer on medium for 10-15 minutes
  8. Turn off flame, remove bay leaf and  add cold water and a half a can of coconut milk
  9. Blend the mixture in a blender, or use immersion blender.
  10. If the soup is too thin, return it to the flame and simmer.
  11. Add salt, pepper and nutmeg as needed.
  12. Garnish with toasted coconut, pumpkin seeds and croutons.

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To Make the Croutons:

  1. Preheat the oven to 350
  2. Cut 5 slices of a bread of your choice into cubes. (I used whole grain)
  3. Drizzle a heathy amount of olive oil
  4. Season well with italian seasoning, garlic powder, salt, and pepper
  5. Mix together and lay flat on a cookie sheet.
  6. Bake in the oven from 10-15 minutes until it is crunchy

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Servings: 4 bowls of soup