Every few months, I suddenly become aware of how I must eat a lot of protein and these days, that thought is on my mind more than ever.
With this consciousness comes the realization of how very limited my options of getting sufficient protein are.
While we argue that beans and legumes are an optimal source of protein, many argue, they are not a 'pure' source of protein, like meat.
Well, that door is closed where I am concerned.
What are my options then?
Having grown up eating Varan-bhaat, poli - bhaji (Daal-chaval, roti-subzi- typical meal in a Marathi- Kannadiga home) everyday, beans and legumes are still my favored source.
And much as I dislike it, I must acknowledge, so is Tofu.
My dislike for Tofu is second to that of my dislike for eggplant. While I do not even consider eating the eggplant , tofu occasionally does make it's way in.
I have used tofu before, and while that was necessary at that point of time, I had vowed not to eat it again. Nevertheless, the husband is *very* health conscious and turns up his nose at 'the usual' made at home and I put my foot down to bringing any alternate and pure source of protein at home, let alone make it and eat it.
Of late, I have also realized that I have a textural preference for food and some foods, therefore do not appeal to me.
To put it crudely, some foods make me queasy.
What a hopeless situation! But I must get tofu to amp up the protein. So every few weeks, we drive to the local KoMart ( Asian store) and buy ourselves 4 (four) blocks of Tofu and come home.
I groan inwardly, every time.
I know that I need some really good recipes for making tofu and a good place to start is the library and other blogs. I raided the library last week and came home, armed with Vegetarian Times: Fast and Easy cookbook
The result, right before your eyes!
Do the prep, drain the tofu, and set it on a plate and weigh down with some weight ( like a Pyrex bowl and a can or 2 in it) and drain the tofu of any excess water.
CASHEW COCONUT RICE
3/4 cup Basmati Rice
1/3 cup Raw Cashew Pieces
2 Tbsp. Shredded Dry Coconut ( unsweetened)
2 Tbsp Avocado or Vegetable Oil ( I used Canola)
1 Tsp. Minced Peeled Ginger
1/2 tsp Cumin Seeds
1/4 tsp. Turmeric powder
1/4 tsp. Salt
BLACK BOTTOM PINEAPPLE TOFU
1 can (15 oz) Pineapple chunks in unsweetened juice
2 Tbsp Tamari or low sodium Soy Sauce
1Tbsp. Balsamic Vinegar
1 Tbsp Oil
1 pound Firm Tofu cut into 1 inch cubes
1/2 cup Diced Carrot
1/4 cup Diced Red Bell Pepper
1/4 cup Fresh Cilantro to garnish
1 tsp Sesame seeds to garnish.
Wash the rice in several changes of water. Drain and set aside
To make the rice, put all the ingredients in a large saucepan. over medium heat for 4 minutes or until fragrant, stirring constantly.
For stove-top method:
Add 1 1/2 cups of water and bring to a boil.
Cover, reduce heat to medium low and simmer 15 minutes or until water is absorbed
My method:
Add the rice to the electric rice cooker , add water and set to cook. Done
As the rice cooks, make the black bottomed pineapple Tofu.
Drain the chunks and reserve the juice.
Combine the juice, tamari, vinegar,oil in a large non-stick pan/ skillet.
Add the tofu cubes in a single layer and bring to a boil over high heat.
Continue boiling without turning the tofu cubes (that is the key)-9 minutes or until liquid becomes thick and tofu cubes are dark brown on the bottom.
Add the pineapple chunks and the diced veges between the tofu cubes, reduce the heat to medium and continue cooking for 4 minutes or until the pineapple begins to brown. remove from heat and toss the ingredients with a spatula.
Fluff rice with a fork and spoon onto one side of the dish.Transfer tofu mixture to the other side.
sprinkle with Cilantro and sesame seeds and serve.
2 Tbsp. Shredded Dry Coconut ( unsweetened)
2 Tbsp Avocado or Vegetable Oil ( I used Canola)
1 Tsp. Minced Peeled Ginger
1/2 tsp Cumin Seeds
1/4 tsp. Turmeric powder
1/4 tsp. Salt
BLACK BOTTOM PINEAPPLE TOFU
1 can (15 oz) Pineapple chunks in unsweetened juice
2 Tbsp Tamari or low sodium Soy Sauce
1Tbsp. Balsamic Vinegar
1 Tbsp Oil
1 pound Firm Tofu cut into 1 inch cubes
1/2 cup Diced Carrot
1/4 cup Diced Red Bell Pepper
1/4 cup Fresh Cilantro to garnish
1 tsp Sesame seeds to garnish.
Wash the rice in several changes of water. Drain and set aside
To make the rice, put all the ingredients in a large saucepan. over medium heat for 4 minutes or until fragrant, stirring constantly.
For stove-top method:
Add 1 1/2 cups of water and bring to a boil.
Cover, reduce heat to medium low and simmer 15 minutes or until water is absorbed
My method:
Add the rice to the electric rice cooker , add water and set to cook. Done
As the rice cooks, make the black bottomed pineapple Tofu.
Drain the chunks and reserve the juice.
Combine the juice, tamari, vinegar,oil in a large non-stick pan/ skillet.
Add the tofu cubes in a single layer and bring to a boil over high heat.
Continue boiling without turning the tofu cubes (that is the key)-9 minutes or until liquid becomes thick and tofu cubes are dark brown on the bottom.
Add the pineapple chunks and the diced veges between the tofu cubes, reduce the heat to medium and continue cooking for 4 minutes or until the pineapple begins to brown. remove from heat and toss the ingredients with a spatula.
Fluff rice with a fork and spoon onto one side of the dish.Transfer tofu mixture to the other side.
sprinkle with Cilantro and sesame seeds and serve.
To me, the most difficult part is to get any kind of flavor into the Tofu. It just feels so blah! and *so* chewy.
The way tofu is cooked in this recipe helps me overcome that hurdle. I need to let it blacken more.
The bonus is the pineapple and veges which add to the over all taste and make it very appetizing!
My only issue was, there is no chili ( mirchi) in the recipe. To overcome the lack of heat, I simply use Siracha sauce. I love Siracha. It saves the day, many a times.
I try to get Quinoa in my meals. Tofu occasionally. Beans , legumes are of course mostly used.
So how do you all fix your meals around proteins? Leave a comment and do share your ideas and suggestions.
