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Crispy Baked Garlic Tofu

Crispy Baked Garlic Tofu

A heartwarming snack for the monsoon season, these bite-sized pieces of tofu are sure to treat you right. Enhanced with garlic, baked to crispy perfection and topped with chilli sauce: what more do you need on a chilly evening!

  • 100 Grams Tofu (cut into bite-sized cubes)
  • 2 No Garlic cloves (Minced)
  • 1/4 Tbsp Soy sauce
  • 1/4 Tbsp Onion powder
  • 1/8 Tbsp Cornstarch
  • 1 Tbsp Water
  • 1/2 Tbsp Sugar
  • 1/4 Tsp Chilli sauce

  1. Preheat oven to 400°F. Place tofu pieces on a silicon baking mat or a baking sheet lined with parchment paper. Bake the tofu for 35-40 minutes until golden and crisp around the edges, flipping the pieces halfway through.

  2. When the tofu is almost done, make the sauce. In a small saucepan over medium heat, add garlic, soy sauce, onion powder, brown sugar and sriracha. Add cornstarch and water to a small bowl and mix until cornstarch is fully dissolved. Add this mix to the saucepan. Bring to a gentle boil and stir until everything is completely mixed and the sauce has thickened. If your sauce is too thick, you can add another 1 tbsp of water.

  3. Add the baked tofu to saucepan and coat with sauce. Serve warm.

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Three Beans Chaat

 

Three Beans Chaat

For the chaat

  • 1/2 Cup rajma (cooked)
  • 1/2 Cup chana (cooked)
  • 1/2 Cup chowli (blacked eye) beans (cooked)
  • 1/4 Cup green beans (cooked)
  • 1/4 Cup onions (chopped)
  • 1/4 Cup tomatoes (chopped)
  • 1/4 Cup cucumber (chopped)
  • 1/4 Cup pomegranate

For the dressing

  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp chaat masala
  • salt and pepper(To Taste)
  • 1 Tsp coriander (chopped)

  1. Whisk the olive oil, lemon juice, chaat masala, salt, pepper, chopped coriander to make a wonderful dressing.

  2. Mix all the rajma, channa, chowli beans and green beans into the dressing.

  3. Then add chopped onion, tomatoes and cucumber.

  4. Mix it well and let it soak the dressing in the fridge for approximately an hour.

  5. Serve chilled.

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Asian Salad

 

Asian Salad

I've got a nice crunchy Asian salad for you guys with quintessential Asian flavours and loads of colourful veggires.

  • 1 Cup white cabbage (chopped )
  • 1 Cup red cabbage (chopped)
  • 1 Cup carrots (grated or shredded)
  • 1 Cup shelled edamame (cooked)
  • 3 green onions (chopped)
  • 1/2 Cup roasted cashews (finely chopped)
  • Handful fresh cilantro, chopped
  • Crispy wonton strips optional

For Dressing

  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 1/2 tsp freshly grated ginger
  • kosher salt and fresh black pepper

  1. In a large salad bowl, toss together all of the salad ingredients. If using wonton strips, hold off on adding those until after the dressing.

  2. In a small bowl, whisk together the dressing ingredients. Then pour over the salad and throughly toss to combine. Season with salt and pepper to taste. Serve immediately.

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Cucumber Rolls With A Twist

 

Cucumber Rolls With A Twist

  • cucumbers
  • 1 cup Greek yogurt
  • 1 tablespoon curry powder
  • 1 tablespoon lime juice
  • Salt and pepper
  • 1 tablespoons herbs (such as cilantro (optional))
  • Ham or turkey if desired (optional)
  1. 1. Thinly slice cucumbers using a mandoline or using a vegetable peeler. Lay the cucumbers aside on a paper towel plate to drain excess moisture.
  2. 2. Mix together the yogurt, curry powder and lime juice. Add salt and pepper to taste.
  3. 3. Spread the yogurt mixture across the cucumber slices and sprinkle with fresh herbs if desired.
  4. 4. Spread thinly sliced ham or turkey across the cucumber slices if desired.
  5. 5. Roll up carefully, using a toothpick to close if needed.
  6. 6. Keep refrigerated until serving.

Looking for a cool and refreshing snack? Look no further. Check out this super cool cucumber rolls

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Sprouts Salad

Sprouts Salad

  • Sprouted mung beans – 1 cup
  • Onion – 1 medium (finely chopped)
  • Tomato – 1 medium (finely chopped)
  • Red chilli powder – 1 tsp
  • Salt – 1 tsp (or more)
  • Lemon juice – 1 tsp
  1. Mix all the ingredients together in a bowl.
  2. Squeeze the lemon juice at the end.

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Beetroot and Feta Salad/Sandwich

 

Beetroot and Feta Salad / Sandwich

  • 1 medium beetroot
  • 50 g baby spinach
  • 1/2 small red onion (thinly sliced)
  • 50 g feta (crumbled)
  • 1/4 cup walnuts (lightly toasted)
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dijon mustard
  • Salt and pepper (to season)
  • 2 slices whole wheat/multigrain bread
  1. Step 1
  2. Preheat oven to 180°C/160°C fan-forced. Wash beetroot. Pat dry. Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes. Meanwhile prepare remaining ingredients. Peel and discard skin from beetroot. Cut beetroot into 2 cm pieces.
  3. Step 2
  4. Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.
  5. Step 3
  6. Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve on bread.

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Zucchini and Chicken Salad

 

Zucchini and Chicken Salad

  • 150 g boneless (skinless chicken breasts)
  • 1 bunch spinach (chopped)
  • 1/2 red onion (thinly sliced)
  • 3/4 cup chopped peppers
  • 1/4 cup cucumber
  • 1/4 cup olive oil
  • 1 tablespoon olive oil (for cooking Chicken)
  • 1/4 cup fresh lemon juice
  • Coarse salt and ground pepper
  • 50 g Zucchini (thinly sliced)
  1. 1. In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
  2. 2. In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
  3. 3. Toss chicken with zucchini mixture, spinach, onion and cucumber.

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Broccoli Salad

Broccoli Salad

  • 1 cup blanched quartered mushrooms
  • 1 cup blanched broccoli florets
  • 1 cup lettuce (torn into pieces)
  • 1/4 cup paneer
  • 1 cup blanched baby corn cubes
  • To Be Mixed Into A Vinaigrette Dressing
  • 2 tbsp vinegar
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp Mustard powder
  • 1/4 cup fresh cream
  • Salt and freshly ground black pepper to taste
  1. Blanch the mushrooms, broccoli and baby corn
  2. Sear the paneer in the olive oil
  3. Combine all the ingredients for the salad in a bowl and mix well.
  4. Just before serving, pour the dressing over the salad and toss well.
  5. Serve immediately

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