Quinoa with Tofu Salad

Ingredients

• Quinoa
• Lentils
• Lime
• Tofu
• Onion
• Chillies
• White vinegar
• Cilantro
• Salt

Preparation

Rinse quinoa and boil it.  

Rinse and boil lentils separately from quinoa until tender, but not mushed. We used the microwave. You can use a pressure cooker for the lentils.

Chop onion, cilantro and tofu into small pieces.

Add boiled quinoa and lentils after they are cooled to the chopped onion and cilantro. Add lime, salt and white vinegar.

Enjoy!

Kala Chana

Ingredients

• Kala chana (available at any Indian store)
• Red onion
• Cilantro chutney

Preparation

Soak kala chana for a few of hours (usually over night).

Boil in a pressure cooker until pressure has build for 5 minutes. Turn stove off and let pressure cooker cool down before opening.

If not using a pressure cooker, boil in a regular pot with plenty of water, check every 15 minutes for consistency of the chana. It should be soft and remain whole, not mushed.

Finely chop red onion.

Add onion and cilantro chutney to the chana.

Enjoy as chaat (tapas, snack).

Thai Curry Tofu

Recipe courtesy of Dan Chawla.

Ingredients

• Thai yellow curry and Thai red curry sauce from Trader Joes
• Firm tofu
• Stir fry veggies (fresh or frozen)
• White onion
• Chile serrano
• Cilantro

Preparation 

 

Stir fry onion and chile serrano.

Stir fry fresh or frozen veggies.
 

Add bottles of curry sauce (yellow and red).

Cut tofu.

Pan fry tofu.

Let curry boil. 

Add veggies to curry.

Add tofu.

Serve with white or brown steamed rice. Enjoy!