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
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.
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.
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.