Tofu and Vegetable Satay

Chatpata Soya Salad

Kadi Tofu

Kabab - e - Zaika

Tofu and Vegetable Satay

Protein laden tofu is known to speed up weight loss by increasing non-fat body mass. When marinated with veggies in thai green curry paste, it gets a distinctly thai flavour.
Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 8 satays

Ingredients

For The Marinade (makes 1 Cup)
10 green chillies, roughly chopped
6 clove garlic (lehsun)
1/4 cup roughly chopped onions
50 mm ( 1/2“) piece ginger
1 cup chopped coriander (dhania)
1 lemon , grated
1/2 tbsp lemon juice
1 tbsp coriander (dhania) powder
2 tsp cumin powder
1 stalk lemongrass (hare chai ki patti)
salt to taste
1/2 tsp peppercorns (kalimirch)

Other Ingredients
8 pieces tofu , cut
into 25 mm (1") cubes
8 pieces onions, cut
into 25 mm (1") cubes
8 pieces babycorn , cut
into 25 mm (1") cubes and blanched
8 pieces capsicum , cut
into 25 mm (1") cubes
8 pieces mushroom , blanched
2 tsp oil for cooking
Method

For the marinade

Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.


How to proceed

  • Combine the tofu cubes, onion cubes, babycorn, capsicum cubes, mushrooms and half the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes.
  • On a satay stick, arrange 1 piece each of tofu cube, onion cube, babycorn, capsicum cube and mushroom.
  • Repeat with the remaining ingredients to make 7 more satays.
  • Heat a non-stick tava (griddle) and cook the satays on a medium flame using ¼ tsp of oil till the vegetables are light brown in colour from all the sides. Serve hot

Chatpata Soya Salad

Ingredients

Tofu (soya paneer) - 150 gms
Pineapple -60 gms
Cucumber -60 gms
Tomato - 40 gms
Onion -40 gms
Green chillies -10 gms
Rock salt to taste
Chaat masala
Black pepper powder - 10 gms
Coriander leaves for garnishing - 5 gms

 

Method

Cut tofu, pineapple, cucumber and tomato into tiny cubes.  Finely chop onion anb green chillies.  Mix together in a large bowl.  Sprinkle rock salt,  chaat masala and black pepper powder.  Toss well.  Garnish with coriander leaves.  Serve chilled.

Kadi Tofu

Ingredients

Tofu (soya paneer) - 300 gms
Onion - 100 gms
Tomato paste - 80 gms
Capsicum - 40 gms
Ginger paste - 15 gms
Coriander powder - 15 gms
Salt to taste
Garlic paste - 10 gms
Red chilli powder - 10 gms
Garam masala - 10 gms
Turmeric powder - 5 gms
Water - 2 cups
Soya refined oil - 60 ml

Method

Dice the tofu. Cut capsicum and 50 gms onion into equal sized pieces. Coarsely grind the remaining onion. Fry the diced tofu in 10 ml soya refined oil and keep aside.  Add the remaining soya refined oil and saute ginger and garlic till golden brown.  Add onion paste. Saute for 2-3 minutes before adding the tomato paste. Cook till oil starts separating from the mixture. Add remaining spices. Add chopped onion, capsicum and tofu. Saute for 2 minutes. Add hot water and let the gravy simmer. Do not close lid. Cook till the gravy thickens. Serve hot with chappaties.

Kabab - e - Zaika

Ingredients

Tofu (soya paneer) - 250 gms
Boiled potatoes - 200 gms
Soya flour - 50 gms
Onion - 50 gms
Coriander leaves - 20 gms
Ginger - 10 gms
Green chillies - 8 gms
Garam masala powder - 6 gms
Red chilli powder - 4 gms
Salt to taste
Soya refined oil for deep frying

Method

Finely grate the tofu. Boil, skin and mash the potatoes. Finely chop onions, green chillies, coriander leaves and ginger. Mix everything together.  Add the spices and knead into a smooth dough. Heat soya refined oil in a pan. Make flat kababs using small quantities of the mixture. Deep fry the kababs in soya refined oil till golden brown. Serve with a green chutney.