Tonight’s stay at home dinner 🍽 GF cauliflower cashew alfredo with mushroom, spinach & cherry tomatoes. Had this one done in about 30 mins 👌🏼 my toddler has been devouring salads lately & I try to play it cool the entire time we eat but inside I’m actually doing a happy dance. I’m telling you if you have kids keep putting foods you assume they won’t eat on their plate & eat it in front of them regularly; there’s a good chance they eventually will learn to love it too!
Tofu akuri and Pav. Also called bhurji Pav or Scramble and bread.
Pav/bread was brought to India by Portuguese. Akuri is a spicy scramble egg is a speciality of the Parsis who migrated to India from Persia between the 8th and 10th century CE.
Both the pav and Akuri can be made whole food plant based easily.
For Tofu Akuri
1 cup tofu mashed
2-3 garlic pods
1 green chilly finely chopped
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/4 tsp India black salt or garlic and onion powder
1/2 tsp star anise powder
2 tbsp cashew paste/ cheese
1 tbsp Apple cider vinegar
1/2 tsp salt
Marinade gets rid of the soy taste. Marinate the tofu mash for a few hours or overnight for best results
👉Oil free Cooking method
In a heated pan sauté ginger and garlic till fragrant.
👉Add onions and green chillies. Add little salt to help the onions cook without oil. Cook till onions turn pink. Add half the coriander leaves and sauté. Add little water if needed.
👉Add turmeric powder and cook for a minute.
👉Add chopped tomatoes and chilly powder and cook till soft. Add little water to make a gravy.
👉Add the marinated tofu and black salt. Cook to your required consistency. Check salt and add coriander leaves.
Indian cuisine is a hot pot of many indigenous and foreign influences. Indian food has evolved many times over in the 5000 years and blended many influences seamlessly.
A vegan wfpb upgrade can be incorporated seamlessly as well into the Indian cuisine, appetites and hearts.