Before I get into my all time favorite recipe, here is what I have been up to….it’s been a fun year so far, we started in India where we had our Indian wedding celebrations followed by a short trip to Maldives and Goa for a friends wedding. It was the first time Nikul and I both travelled together in India and surely the most memorable and fun time for both of us. There is so much to talk about the trip, but here are some of the highlights for me- unlimited hugs and love from mum at home, friends and family traveling from all over the world to be a part of our celebrations, our dance practice rehearsals, Nikul getting to meet my besties for the first time, snorkeling in Maldives (Nikul seeing a shark for the first time), food ventures and a beach wedding in Goa, alone time and meditating in Pune….
It gives me a high to be able to pursue my dreams…to be able to do what I have aspired for so long and worked for. In the past month, I have tried consciously to stay tuned to what I love doing and pursue it. So along with a regular 5 day week practice (which makes me feel amazing!) it’s been Saturdays dedicated to working on my book. I am so fortunate to have all the support and encouragement from my family and friends, specially all the extra help from Hubby and both my brothers+Lena <3
While I am finalizing the recipes, here is one of my all time favorite tofu recipes- works well as breakfast with bread, lunch or dinner along with lentil quinoa khichadi or even gluten-free thepla. In the picture, tofu is served with spelt buns which are inspired from wholelifestylenutrition (highly recommended) and mesclun salad. This recipe is my version of ‘paneer bhurji (cottage cheese scramble) made vegan and healthier..here you go:
- 100gms mashed Tofu (soft tofu is easiest to mash)
- 1 chopped big red onion
- 1 chopped medium size tomato
- 1 green chilli (optional)
- 6 cashew pieces (broken into half)
- 1 Tsp cumin seeds
- 6-8 curry leaves (optional)
- 1 Tsp coriander powder
- ¾ Tsp Kashmiri chili powder
- ¼ Tsp turmeric powder
- ½ Tsp dry mango powder or 1 Tsp lemon juice
- Salt to taste
- 1 Tbsp coconut oil
- Coriander to garnish
Step 1- Heat oil in a pan and add cumin seeds, once they start to splutter add torn curry leaves, split green chilli and cashew pieces and sauté for a minute. Then add onion and salt and cook till it becomes translucent. Salt helps onions cook faster.
Step 2- Then add tomatoes, coriander powder, Kashmiri powder and turmeric powder-cover and cook for about 5 minutes on medium heat till tomatoes are soft and cooked.
Step 3- Add the mashed tofu, dry mango powder (or lemon juice) and mix thoroughly. Cover and cook on low heat for 5 minutes.
Step 4 – Garnish and ready to eat.
Variation to Try– I sometimes add Broccoli midway while cooking onions (I like broccoli more crunchy than mushy) for the extra vege bit and it’s delicious!