For this curry, I used the mangoes readily available at Tesco for this simple mango curry. They are usually sweet and juicy, so there is no need to add any sugar or jaggery. A teaspoon Read More ...
The post Simple Sweet Mango Curry (No Garlic, No Tomato) first appeared on Give Me Some Spice!.
These Gujarati-inspired theplas are made with a combination of wheat flour, chickpea flour and bajra flour (pearl millet flour). I added grated paneer, frozen methi (fenugreek leaves), fresh ginger, spices and sesame seeds for extra Read More ...
The post Gujarati Theplas with Paneer, Methi and Sesame Seeds first appeared on Give Me Some Spice!.
These stuffed peppers are a delicious way to combine ready-cooked red and white quinoa with grated paneer, spring onions and Indian spices. A little passata keeps the filling moist and flavourful, while the peppers make Read More ...
The post Stuffed Peppers with Quinoa and Paneer first appeared on Give Me Some Spice!.
A simple, flavourful Gujarati-style shaak made with tofu, everyday spices and a little khatta-mitha (sweet and sour) balance. Tofu is a wonderful plant-based ingredient because it takes on the flavours of the spices beautifully. This Read More ...
The post Gujarati Tofu Shaak Recipe | Vegan Indian Curry first appeared on Give Me Some Spice!.
This loaded Samosa Dip brings all the flavor of samosa chaat to a shareable party platter! Samosa-spiced potatoes, crispy chickpeas, tangy chutneys, creamy yogurt and crunchy veggies make every scoop a delicious mix of textures. No pastry or folding needed! Nut-free, gluten-free and soy-free, with 13g protein (52g total) and 10g fiber per serving!)
This samosa chaat platter is going to be the first thing that disappears at every dinner party. It has an incredible mix of flavors and textures! It looks festive, it’s easy, and perfect for the upcoming festive season. This samosa platter is also high in protein and fiber. with 13 grams protein(52g total without sides) and 10 grams fiber per serving. If you use multigrain or whole grain crackers or pita as a side, the numbers bump up by 3-5g.
It also has this word that is going to get you to run to the kitchen to make it right now, which is SAMOSAS!
What are Samosas?
Samosa are crispy, savory pastries stuffed with deliciously spiced potatoes. They’re a super popular Indian side and the star of this platter.
What is Chaat?
Chaat is a family of Indian street food snacks. Chaat dishes usually have tons of different textures and sauces and flavors built up. Chaat actually means to lick, basically, because the flavor and texture combination is so amazing that you really want to lick every last bit off of your plate.
For samosa chaat, ideally you use some pre-made samosas, break them apart, top them with yogurt, chutneys (like my cilantro-mint chutney or tamarind chutney), some other crispy bits, and fresh onion and tomato. But for an easier and healthier version, we’re just making the samosa potatoes and then layering it all up.
Traditionally, chaat comes with the crispy bits, such as the crispy crackers or the crispy samosas, right in it. And if you’re making it ahead, all of those crispy bits kind of get soggy. So to avoid that, we’re going to make this layered dip kind of situation and serve the crackers on the side, so that people can just scoop it directly from the platter. You get those same flavors and textures, but you never lose that crunch!
If you don’t want to make the whole platter, you can also just make these individual components and serve them all as a chaat spread, so that people can take whichever toppings they want and whichever chutneys and sauces they want. If they want just the chickpeas, they can use just the chickpeas with some sauces, or just the potatoes, or all of the above. Make all of these components, and then serve them however you like. They are absolutely delicious and amazing.
You can use store-bought tamarind chutney, but there is a recipe for a homemade tamarind chutney in the recipe notes, which comes from my first cookbook. If you don’t like tamarind or don’t have access to tamarind, you can also make the maple lime sauce that I’ll also put in the recipe notes. Or use Mango chutney (store bought or homemade)
You can serve this with crackers, crisp pita bread, papadum, cucumber, carrots, or tortilla chips as the crunchy element. Use what you have, and try this incredible samosa chaat platter!
Continue reading: Samosa Dip with Spiced Potatoes, Crispy Chickpeas, Chutneys and Yogurt
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Smoky Moroccan harira soup with chickpeas, red lentils, and quinoa is a budget friendly, 1-pot meal! Bring crusty bread to dip. (21g protein, 21g fiber, 8 mg iron. Gluten-free, soy-free, nut-free. Oil-free option.)
This is such a hearty, delicious, and easy one-pot soup. Today, we’re converting pantry staples into a rich, deeply flavored, hearty, and satisfying harira. This Moroccan chickpea and lentil soup is budget-friendly, one-pot, meal prep-friendly, and packs 21 grams of protein and 21 grams of fiber per serving, and 8 mg Iron. It is cozy, and it tastes like it has been simmering all day, but it really only simmers for about 30 minutes!
Often, harira has either pasta or grains added in it. I am using quinoa in the soup along with the chickpeas and lentils. That makes the soup gluten-free. It is also nut-free and soy-free, if you use nut-free and/or soy-free non-dairy yogurt for the topping, or just skip the yogurt topping altogether. Harira is rich and hearty, even without it.
Serve this with a side of toasty bread, garlic bread, or pita bread, and topped with some creamy non-dairy yogurt and lemon juice. It’s also great over a baked potato or over roasted veggies.
This recipe is rich in folate, iron, potassium, and magnesium from the lentils. It also has vitamin C and lycopene from the tomato. It is very budget-friendly, about $6.50 to $7 for the whole pot!
Continue reading: Moroccan Harira with Chickpeas and Lentils
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Fresh tomatoes, fragrant garlic, a generous drizzle of olive oil and a fiery kick of chilli—this classic penne Arrabbiata is proof that simple ingredients can create seriously delicious pasta!
There are some pasta recipes that prove you really don’t need a long list of ingredients to create something incredibly delicious. This classic penne Arrabbiata is one of them.
This super-popular Italian pasta is all about a simple, fiery tomato sauce made with fresh tomatoes, garlic, red pepper flakes and good-quality extra virgin olive oil.
The tomatoes are blanched, peeled and cooked down slowly with tomato paste until they turn into a thick, intensely flavored sauce.
Toss in perfectly al dente penne, and you have a bowl of pasta that is comforting, rustic and packed with flavor.
What is classic Penne Arrabbiata?
Classic penne Arrabbiata is a classic Roman pasta dish from the Lazio region of Italy. It consists of penne pasta tossed in a spicy tomato sauce flavored primarily with garlic and red chilli flakes.
Unlike creamy pasta sauces, Arrabbiata is wonderfully light yet hearty and vibrant. Traditionally, the sauce is made with tomatoes, garlic, olive oil and chilli, allowing the natural flavor of the tomatoes to shine through.
In this version, I used fresh tomatoes that are first blanched, peeled and deseeded, then cooked down with tomato paste, freshly minced garlic and red pepper flakes.
The sauce is simmered until thick and concentrated before the cooked penne is tossed through it.
The name Arrabbiata literally means “angry” in Italian, referring to the characteristic heat from red pepper flakes. But don't let the name intimidate you!
The post Classic Penne Arrabbiata with Fresh Tomatoes | Easy Italian Pasta Recipe first appeared on Flavor Quotient.
Marry me white bean soup is a creamy, smoky soup with rich, Italian flavors. That tofu cashew hemp cream packs nutrition! (gluten-free with easy soy-free and nut-free options. 23g Protein, 13g fiber 7mg iron. 1-pot, 30 minutes. Freezer friendly and budget friendly!)
What if I told you that you could make an amazing, creamy, 1-pot soup that is also comforting and nutrient-dense? It is hearty, budget-friendly, easy, and packed with protein, fiber, and iron. It is also packed with amazing flavor and is ready within 30 minutes. It is also weeknight-friendly and uses mostly pantry staples. The whole pot only costs about $5 to $6 to make.
Marry me white bean soup is creamy, hearty, and nutrient-dense. There’s 23 grams protein, 13 grams fiber, 7 mg iron, and even more nutrients in a bowl of this marry me soup! There’s protein from the white beans, cashews, hemp seeds, tofu, and nutritional yeast, and fiber from the vegetables, greens, and white beans.
To make it more hearty, you can add red lentils to the soup while simmering in the stock. The lentils add even more protein and fiber! Or, you can double up on the white beans.
The sun-dried tomato, smoked paprika, creamy texture, and garlicky flavors work really well with some pasta as well. You can also serve it with cheese toast or toasted sourdough, garlic bread, pita.
Continue reading: Marry Me White Bean Soup (23g Protein 1-Pot, 30 minutes)
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I’ve made plenty of lentil soups, but this lentil potato soup is the one I keep coming back to. It always wins on flavor and nutrition, and I’ll tell you the simple techniques that make it unbelievably flavorful every time. Each serve packs 20g Protein 14g Fiber 8mg Iron (gluten-free, soy-free, nut-free)
This pot of lentil potato soup, including the toasted seed topping, has 75+ grams of protein, 56 grams of fiber, 24 milligrams of iron(8 per serve is 44% dv), about 700 milligrams of magnesium, 12 milligrams of zinc, plenty of omega fats, and lots of vitamins A and C, along with calcium.
This lentil soup has so much flavor from the way we build up the flavor profile and spices. It is hearty with plenty of veggies and kale, and then we level it up with a toasty seed topping that not only adds amazing texture but also boosts the nutrient profile of the soup.
The lentils bring protein, fiber, iron, and folate. Kale adds vitamins K, C, and A, along with calcium. Pumpkin seeds, hemp seeds, and sesame seeds bring magnesium, zinc, calcium, omegas, and even more protein. The potatoes add vitamin B6 and potassium, while the carrots contribute beta-carotene. This lentil soup is truly a powerhouse of nutrients.
To level up this lentil potato soup, 1. we first toast the garlic in the oil. Toasting the garlic releases its flavor into the oil, and then we add the onion. The onion stops the garlic from continuing to cook, so you get perfectly golden garlic without burning it. Next, we toast the tomato paste with the onion. This caramelizes the tomato paste and builds even more umami into the soup.
2. The flavors: we build layers of flavor with herbs and spices. I use oregano, but basil or thyme work just as well.
Then, I make a quick harissa-style spice blend with ground coriander, cumin, onion powder, and smoked paprika. You can also use a prepared harissa blend, sumac, shawarma spice blend, baharat, curry powder, or Cajun seasoning. All of these work wonderfully here. I also add black pepper to deepen the flavor and add a gentle heat.
These layers of herbs and spices create an incredibly flavorful broth for the lentils and potatoes to cook in.
3. The potatoes are added midway through cooking, so they become perfectly tender while still holding their shape. They soak up all of the delicious broth without falling apart. If you prefer a thicker soup, you can add the potatoes at the beginning, so they break down into the broth.
Toward the end of cooking, we stir in plenty of kale to make the soup even more nutrient-dense.
4. We make a quick toasted seed topping. This adds to much texture and flavor, it’s surprising and incredible! We use pumpkin seeds, hemp seeds, and sesame seeds. The seeds are toasted with lemon zest, which adds a bright, zesty flavor that pairs beautifully with their nutty richness. We finish the topping with Aleppo pepper flakes for a smoky, gentle heat. If you don’t have all three kinds of seeds, use one or two instead, but definitely make the topping!
Continue reading: Lentil Potato Soup with Crunchy Seed Topping
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This Dense Bean Salad keeps you full for hours! Black beans, lentils, veggies, kale, seeds and a creamy, lemony dressing. High Protein, High fiber, anti-inflammatory (17 grams Protein, 14 grams fiber per serving. Gluten-free, Nut-free, option for soy-free)
This is my anti-inflammatory dense bean salad. Dense bean salads have been trending, and they are just amazing hearty meals with tons of beans and so many different combinations of flavors, textures, and veggies that you can add to them.
Beans, along with all of the vegetables and other ingredients in this salad, are a great source of fiber, protein, iron, and zinc.
The whole bowl has 65+ grams or more of protein, 50+ grams of fiber, 20+ milligrams of iron, and loads of vitamin C from the tomatoes, peppers, and lemon to help your body absorb all of that iron. There are omega-3s from the hemp seeds, along with pumpkin seeds, making this an incredibly nutrient-dense meal.
This is a great, budget-friendly, easy-to-put-together salad. There is no cooking involved. You just have to chop everything, make the dressing, toss it all together, and it’s ready. It’s also perfect for meal prep because the flavors enhance as the salad sits. The next day, it’s even more flavorful because the beans absorb all of that delicious dressing.
Serve this dense bean salad with tortilla chips, toasted sourdough or garlic bread, added to wraps or tacos, or served over grains, such as quinoa or farro. There are endless possibilities with this salad!
Continue reading: Anti-inflammatory Dense Bean Salad with Creamy Lemon Yogurt Dressing
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Creamy, garlicky pepper white beans with spinach, finished with an irresistible crispy chickpea crumble, is the high-protein pantry meal I make on repeat, because it doesn’t even taste like a pantry meal. (20g protein, 13g fiber, 8mg iron. Soy-free with gluten-free and nut-free options)
This creamy garlic pepper sauce with beans and kale or spinach is fantastic on its own. But then we level it up with this crispy chickpea breadcrumb topping, which adds texture, another pop of flavor, and more even protein and fiber. Think high protein croutons!
There is tons of protein in this recipe (80 grams in the entire pan) along with about 52 grams of fiber and 32 milligrams of iron. There is protein from the beans, chickpeas, cashews, hemp seeds, nutritional yeast, and kale, along with loads of fiber from the beans, chickpeas, kale, and hemp seeds.
This is a nutrient-packed meal, and you can increase the protein and fiber even more, depending on what sides you serve it with. Serve it with a side of multigrain bread or a good sourdough to bump up the protein and fiber even more. It’s also rich in iron, folate, magnesium, potassium, and B vitamins, and it comes together pretty quickly.
You can also serve it over pasta, baked potatoes, or roasted vegetables. Or make a quick bean toast by topping bread with the creamy beans and air frying for 6 to 7 minutes for a super quick and satisfying lunch. It smells so good as it’s cooking. It smells peppery, cheesy, and heavenly.
The crispy chickpeas on top are so addictive! You can use that topping over any pasta or salad. The topping alone is a must-make.
This recipe uses two cans of beans. The whole can of white beans will simmer in the creamy garlic sauce, while you are dividing up a can of chickpeas. Some of the chickpeas get blended into the sauce to make it creamy, and the rest gets crisped up to make this amazing breadcrumb topping.
Continue reading: Creamy Garlic Pepper Beans with Crispy Chickpea Crumble
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This easy jeera dal converts simple ingredients into incredible flavor! Red lentils cooked to creamy and scented with sizzling cumin, garlic, chili oil tadka. (gluten-free, soy-free, nut-free) 19 g fiber, 19 g protein!
Jeera means cumin, and dal means lentils. Together, they create a simple meal that doesn’t sacrifice flavor. This is a simple cumin-scented lentil soup that’s cozy and satisfying.
This is a simple recipe with everyday ingredients, but it makes such a delicious dal. It’s one of the simple, home-style dals that my mom used to make often.
I changed it up a little to make it slightly spicier and creamier with some non-dairy yogurt. If you cook the dal long enough, it becomes creamy on its own, so if you don’t want to add non-dairy yogurt, that works just as well.
We make this simple dal with red lentils (masoor dal), along with tomato and dried fenugreek leaves. While the lentils cook, we make an amazing tadka, which is a spiced oil with cumin seeds, green chili, and garlic. That tadka takes the dal to the next level!
This jeera dal is delicious served with your favorite Indian sides or sabzi! In the photo above, I’m serving it with my simple gobi aloo matar.
Continue reading: Jeera Dal (Indian Cumin-Scented Lentil Dahl)
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This Vegan hash-brown casserole has a crispy top, savory steak-style soy curls, fluffy tofu ’eggs.’ 27 grams of protein, rich in calcium, iron, and fiber, this is ultimate brunch centerpiece !
(27 grams protein, 8 grams fiber per serving! Gluten-free and nut-free with soy-free options.)
This casserole is based on the steak and eggs with hash browns from IHOP. I decided to turn it into a vegan casserole, so it has soy curls that are marinated and then baked along with onion, mushrooms, and peppers until everything starts to caramelize.
Then, we add crumbled tofu, seasonings, non-dairy yogurt or non-dairy cream, and vegan cheese. Spread that over everything, mix it up a little bit, and bake it again for a cheesy, 1-pan vegan steak and egg scramble.
While all of this is baking, we make our hash browns and crisp them in a skillet, then put them on top of the casserole before serving. You can actually serve the hash browns on the side or on top of the casserole.
I love making breakfast casseroles, like my eggs Benedict casserole and my Mexican egg casserole. In those recipes, I blend the tofu to make the egg mixture. I wanted to make a version where I didn’t have to use the blender, so there are fewer dishes to clean.
This is such a hearty breakfast, and it’s so delicious! For additional protein, you can add nutritional yeast and hemp seeds or more soy curls to the tofu mixture.
Continue reading: High Protein Hash Brown Breakfast Casserole (Vegan IHOP Copycat!)
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Seriously satisfying high protein salad with edamame, crispy tempeh, cabbage, carrots, kale, in a creamy peanut gochujang dressing. 23 gms of protein, meal prep friendly. (gluten-free, soy-free, and nut-free options)
This salad is so hearty, crunchy, and delicious. It has a ton of protein, fiber, vitamins, and iron. It packs over 100 grams of protein in the whole bowl, plus 30 grams of fiber, and 19 grams of iron. It’s also a great source of vitamins A, C, and K.
This is a salad that’s going to keep you satiated and satisfy your taste buds because there’s so much flavor in the dressing. I use a peanut gochujang dressing because that flavor combination is just fire. Everybody loves a peanut butter dressing, and we’re going to level it up with some gochujang. It’s so good!
There’s protein from the creamy peanut gochujang dressing, sesame seeds and peanuts, crispy, crumbled gochujang tempeh and edamame! We add lots of veggies for even more fiber, including cabbage, carrots, bell pepper, cucumber, snap peas, green onion, and kale. You can use whichever veggies you have on hand, and use more or less to taste. If you don’t like cabbage, use lettuce instead. If you’d like more carrots, add more carrots. Just play around with the amounts based on your preference.
Then we’re going to add crispy tempeh which has been toasted and coated in a sticky gochujang and lime zest glaze, which is so amazing in this salad. This is the best way to eat tempeh!
We also add some edamame. I like to cook the edamame a little, then add soy sauce and garlic because that adds another layer of flavor and texture to the gochujang salad. You can also add the edamame as is if you prefer.
Then there are sesame seeds and peanuts for added crunch and even more protein. The peanut butter dressing is very flavorful. If you’re allergic to peanuts, use almond butter or cashew butter instead.
Continue reading: Crunchy Peanut Gochujang Power Salad
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High protein, bold chili ginger garlic beans with cumin tofu and spicy onion salad. 30 minutes recipe, serve on toast, fries, baked potatoes, in smashed tacos, wraps or bowl. nut-free and gluten-free, 22 grams protein and 10 grams of fiber)
When weeknight dinners feel a little same-old, these chili ginger garlic beans are about to wake things up. They’re saucy, punchy, and layered with heat, balanced by creamy cumin-lime whipped tofu and a quick spicy onion salad. It’s bold, high-protein, and done in about 30 minutes.
Pile them on toast, tuck it into a baked potato, a dip platter, over roasted veg, in a wrap or go full comfort mode over crispy fries. One recipe, many moods. I prepped these and my garlic vinegar chickpeas and serve them in so many ways – watch on my YouTube channel !
We are reimagining Indian food today with beans majestic, a plant-based spin on chicken majestic. If you want a more traditional vegan version of Indian chicken majestic, check out my tofu majestic recipe. It’s super easy and full of flavor!
When people think of Indian food, they tend to think of Indian curries. But Indian cuisine that goes so far beyond curries and other saucy dishes served with flatbread and rice. There are so many creative ways that you can serve classic Indian dishes!
These saucy, chili garlic curry leaf beans are basically taking the sauce inspired from my tofu majestic, simplifying it, and adding beans to it. And it works so beautifully! It’s saucy, spicy, delicious, and pairs really well with lots of different components.
We make the beans along with a creamy, whipped tofu and pair these with a quick onion ring salad. Then, we’re going to pair these components in lots of different ways: on toast, as a dip, over baked potatoes or crispy potatoes(chili cheese fries style), or as crispy tacos!
Continue reading: Chili Ginger Garlic Beans (Majestic Beans) with Whipped Cumin Tofu and Onion Salad
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When you need a quick meal that doesn't compromise on flavor, these shrimp noodles in chilli garlic oil are exactly what you need! Tender shrimp, chewy egg noodles, and a glossy sauce in chilli garlic oil create a bold, spicy noodle bowl that's ready in just 30 minutes.
If bold flavors are your love language, these shrimp noodles in chilli garlic oil deserve a spot on your dinner table.
Slippery noodles coated in aromatic chilli garlic oil, juicy shrimp, and a handful of fresh herbs come together in a dish that's fiery, fragrant, and incredibly satisfying—all in under 30 minutes.
These shrimp noodles in chilli garlic oil are proof that a handful of simple ingredients can create restaurant-quality flavors at home.
The magic lies in the infused chilli garlic oil, where hot oil is poured over readymade chilli garlic crisps to release their smoky heat into the oil.
This intensely flavorful oil coats every strand of noodles, while succulent shrimp add a naturally sweet, juicy bite that perfectly balances the spice.
This easy one-pan recipe is perfect for busy weeknights when you're craving restaurant-style noodles without the wait.
Simple ingredients, quick cooking, and irresistible flavors make this a recipe you'll come back to again and again.
The post Shrimp Noodles in Chilli Garlic Oil | Easy 20-Minute Noodles Recipe first appeared on Flavor Quotient.
If you're looking for a curry that's luxurious, deeply aromatic, and surprisingly easy to make at home, this Thai lamb massaman curry deserves a spot on your table!
If you are looking for an authentic Thai fine dining experience at home, make this authentic Thai lamb massaman curry with tender lamb, creamy coconut milk, potatoes, and aromatic spice paste!
Slow-cooked until the lamb becomes irresistibly tender, this rich curry infused with coconut milk combines fragrant Thai spices, roasted peanuts and a delicate balance of sweet, salty, tangy, and warm flavors that make every bite unforgettable.
A rich, mildly spiced Thai curry that’s perfect for special dinners!
What is Thai lamb Massaman Curry?
Thai lamb massaman curry is one of Thailand's richest and most comforting curries, celebrated for its unique fusion of Thai and Middle Eastern flavors!
Unlike fiery red or green curries, massaman curry is mellow, creamy, and warmly spiced, thanks to ingredients like cinnamon, cardamom, cloves, cumin, coriander, and nutmeg blended into the curry paste.
Slow-cooked with tender chunks of lamb, creamy coconut milk, potatoes, onions and a touch of tamarind and palm sugar, the curry develops incredible depth and complexity as it simmers.
The result is a beautifully balanced dish where sweet, savory, tangy, nutty, and aromatic flavors come together in perfect harmony.
Served over fragrant jasmine rice and sprinkled with a generous amount of roasted peanuts, Thai lamb massaman curry is comfort food at its finest—rich enough for a special occasion yet simple enough to recreate in your own kitchen.
The post Thai Lamb Massaman Curry | Authentic Creamy Thai Coconut Lamb Curry first appeared on Flavor Quotient.
Chili Garlic Vinegar Chickpeas, 15 minute, bold ginger garlic heat and a vinegar snap. Use them on crispy potatoes, stuff pitas, smash tacos, toss salads, or top papadam nachos. Make once, meals and snacks all week. (gluten-free, soy-free, nut-free) 18g protein 15g fiber
These tangy spicy 15 minute chickpeas are wildly flavorful and so versatile. Ginger for warmth, garlic for depth, chilies for spark, vinegar for snap. Cook these once, and you’ve got a building block for the week. Put them on crispy potatoes, stuff a pita, smash a taco, toss a salad, or make fusion pappadum nachos!
These chili garlic vinegar chickpeas are inspired from my Nepali potatoes. I took that flavor profile and put it with the chickpeas, because it’s just so incredibly delicious.
For the chickpeas, we’re making this dry sauce of garlic, ginger, and green chilies and also adding some whole spices, like mustard seeds and cumin seeds. We are adding vinegar in the end, so the chickpeas pick up that tanginess and aromatic flavors from the sauce and get so flavorful and tender.
Pappadum nachos below
They are just so addictive, especially served with the easy baked or air fried crispy potatoes strips.
You can serve these chickpeas and potatoes together in various ways: as a bowl with salad greens, to make papadum nachos, in smashed tacos, or stuffed into warm pita bread. No matter how you serve them, you are going to love them!
Continue reading: Garlic Vinegar Chickpeas with Crispy Potato Strips
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Have you ever whipped your tofu? This one simple trick turns a block of tofu into a creamy, versatile breakfast base – sweet or savory – that powers 9 different recipes. Make a batch, keep it in the fridge, and you’ve got easy vegan breakfasts ready all week long.
This video went viral!
Blending tofu into a thick, creamy base is a game-changer for breakfast meal prep. I whip up a batch, keep it in the fridge, and use it all week to make egg fry, omelettes, waffles, tofu chia pudding, protein pancakes, and so much more.
If I am planning to use it for only savory breakfast, I add the cornstarch and salt, otherwise I just blend tofu and water as the base and store it.
Try these whipped tofu recipes, and let me know other ways you use whipped tofu cream!
If you’d love to have all of these recipes in one place, here’s the free PDF guide I shared in my YouTube video — perfect for printing and keeping in your kitchen
You can also use whipped tofu in recipes such as pasta sauce and mozzarella cream, or to thicken curries and make them extra creamy.
Continue reading: 9 Whipped Tofu Breakfast Recipes You Need to Try
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This epic roasted garlic chili coconut tofu sandwich stars this toasty, flavor-packed chili-garlic-coconut chutney(Indian Vada Pav Chutney) that coats the tofu paired with this creamy, herbed yogurt sauce and tangy pickled cabbage. 18g Protein 7g fiber!
I am so excited to bring you another sandwich in my series of reimagining sandwiches inspired by popular Indian street food! This one is spicy, nutty, coconutty, sweet, crunchy, creamy, and tangy all at once. It’s such an incredible combination of flavors and textures.
Don’t miss all the summer sandwiches in the series! These are some of my best sandwiches, Big flavor, and nutrient dense! Watch me make them on my YouTube channel! 🌶️
These stacked, make ahead friendly sandwiches and the Indian jalapeño popper toasts (15g protein per toast!) and my Indian crispy Chikin tofu sandwich, all pack incredible flavor and also Protein and fiber!
We’re going to make this chili garlic coconut chutney, which is a dry condiment (lasun chutney) often found in vada pav, a popular Indian sandwich. Vada pav usually has that chutney and a green chutney, and then there is this fried fritter of potatoes that’s tucked into bread. It’s so delicious.
I’m taking that amazing chutney and adding it on top of some tofu slices and baking them, then using them to fill up the coconut tofu sandwich. We’re piling them high in the sandwich along with a creamy, cooling, herby yogurt sauce as well as some tangy pickled cabbage. You can also use other pickled vegetables in this sandwich and add some roasted veggies, as well. This is a very flexible sandwich.
The main flavor component of this coconut tofu sandwich is that chili garlic chutney, so don’t skimp on it. Definitely make that chutney, and don’t skimp on the garlic or the chili when you do. They give it an amazing flavor.
You want to use super firm tofu for the best results, but extra firm tofu works, as well. I like to slice it thin, almost like deli slices, because the more surface area, the more flavor you get from all of that chutney.
The chili garlic chutney has loads of garlic that gets toasted, then process it up with toasted sesame seeds, peanuts, toasted coconut, and a good amount of Kashmiri chili powder. I use Kashmiri chili powder a lot in my Indian recipes. If you don’t have it, you definitely need to get some. It has a very distinctive flavor and isn’t overly hot, so you can use it in non-Indian recipes, as well, in place of paprika. It adds beautiful color and amazing flavor. You can find Kashmiri chili powder online or at Indian grocery stores.
We make the yogurt sauce with yogurt, herbs, lime juice, and a little maple syrup to balance the savoriness. The pickled cabbage is simply cabbage pickled with vinegar, salt, sugar, and pepper flakes. You can use the same ingredients to pickle other vegetables, like cucumber, radishes, or onions, as well.
This sandwich has amazing flavors and textures in every bite!!!
The post Chili Coconut Garlic Tofu, Pickled Cabbage Sandwich (Vada Pav Chutney Tofu Sandwich) appeared first on Vegan Richa.
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