tofu

India vürtside ja tofuga briyani

185 grams basmati rice (uncooked & rinsed)
1 tablespoon canola oil
1/2 teaspoon cumin seed (whole)
1 onion (finely chopped)
1 red pepper (chopped)
134 grams frozen peas
2 tablespoons gingerroot (minced)
252 grams pressed tofu (or chopped extra firm, cut into 1/2 inch pieces)
118 milliliters reduced sodium vegetable broth
2 teaspoons Garam Masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (or dried chilies, optional)
2 bay leaves
2 tablespoons tomato paste
28 grams golden raisins (garnish)
unsalted cashews (garnish)
cilantro (chopped, garnish)
vegan yogurt (Plain, garnish)

Place the rinsed rice in a medium bowl. Add enough cold water to cover the rice. Let stand for 10 minutes.
Meanwhile, heat the oil in a large non-stick skillet on medium-high heat. Add the cumin seeds; cook and stir for 30 seconds to gently toast the seeds.
Stir in the onion and ginger, cooking for about two minutes and stirring constantly. Add in the red pepper and peas. Stir and cook for 5 minutes.
Add in the remaining spices (garam masala, cumin, turmeric, black pepper and cayenne pepper) followed by the cubed tofu. Stir.
Drain the rice and add it to the vegetable mixture. Pour in the vegetable broth and drop in 2 bay leaves into the pot. Add in the tomato paste and stir. Bring to a gentle boil and cover. Simmer on low heat for 20 to 30 minutes (or until the rice is tender and the liquid is absorbed). Remove from heat and let stand for 5 minutes.
Garnish with golden raisins, 1/2 cup of raw, unsalted cashews and cilantro. Serve with vegan yogurt.

Retsept siit: https://thefigtreeblog.com/2015/01/indian-spiced-briyani-tofu.html

Vegan saag paneer tofuga

1 block firm tofu
1 teaspoon miso paste (white/yellow)
2 tablespoons soy sauce
2 tablespoons nutritional yeast
1 1/2 tablespoons lemon juice
1 tablespoon turmeric
1 white onion
2 large garlic cloves
2 inches ginger (piece)
1/2 green chili (medium sized)
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons Garam Masala
450 grams frozen chopped spinach
1 tablespoon fresh coriander (chopped)
250 milliliters soy cream
1 tomato (medium sized)
3/4 teaspoon salt
oil (Splash)

Mix together the miso paste, soy sauce, nutritional yeast, lemon juice and turmeric in the marinating dish, then slice the tofu length ways, prick the surface with a fork and place in the dish to marinate for up to a day before making the curry, turn over half way through the marinating time. When you are ready to make the curry, transfer the tofu to a waffle iron, panini press or baking tray and cook until firm and golden brown, then chop into pieces, ready to add to the curry
To make the curry, finely chop the onion and fry in a large pan with a splash of oil for 5 minutes, then crush the garlic, finely chop the chili, grate the ginger and add this to the pan, fry on a low heat for a further 5 minutes.
Meanwhile, add the coriander and cumin seeds to a dry frying pan and toast until fragrant and golden brown, transfer to the pestle and mortar and grind until smooth. Then add the spices to the pan along with the garam masala and fry for a further 2 minutes. Add the spinach and 200ml of the soy cream to the pan and simmer for 20 minutes, the curry should be creamy but also quite dry by the end of the cooking time, add the rest of the cream if needed. Then chop the tomato into 8 and add to the pan along with the fresh coriander, and cooked tofu pieces and salt, simmer for a further 5 minutes, then serve up with your choice of sides and enjoy!

Retsept siit: https://www.euphoricvegan.com/2016/02/vegan-saag-paneer-tofu.html