Recipe by Nishma Shah
- 340g extra firm tofu
- 3 tablespoons tamari/soy sauce
- 3 pineapple rings
- 1 tablespoon rice vinegar
- 2 whole pitted dates (or more depending on desired sweetness)
- ½ red pepper
- ½ yellow pepper
- 2 chillies, medium hot
- Sesame oil (optional for greasing the pan)
- Blend the rice vinegar, tamari, dates and one pineapple ring to a fine paste.
- Cut the remaining pineapple and bell peppers into 1-inch cube-shape pieces.
- Drain the water from the tofu, and cut the tofu into 1-inch cube-shape pieces.
- Slice the chillies in rings.
- Warm up a non-stick pan and keep on low heat.
- When the pan is warm, add the tofu pieces.
- As the tofu pieces cook they will release water – simply allow the water to steam off.
- Toss the tofu pieces so that they do not stick to the pan.
- Let the pieces brown slightly, or cook until they are hot to touch.
- Increase the heat if the tofu pieces are not browning.
- Add the chillies and stir.
- Add the remaining ingredients.
- Let all the flavours blend. If using canned pineapple add the pineapple juice if the tofu is absorbing all the liquid.
- Allow to simmer for about 5 minutes, or until all the tofu pieces have been coated well.
Can be served with rice or noodles.
- Butternut squash burrito filling
- Tomato and red pepper salsa
- Grated vegan cheese (optional)
- Ready made tortillas
- Warm up the tortillas
- Add butternut squash filling, guacamole, salsa and vegan cheese.
- Wrap and enjoy.
Butternut squash burrito filling:
- 1 butternut squash, cubed
- 2 tsp ground cumin
- ½ – 1 tsp cayenne pepper (to taste)
- ½ tsp ground cinnamon
- 1 bell pepper, cubed
- 1 400g can black beans or kidney beans
- A large handful of kale, chopped
- Salt to taste
- Place chopped butternut squash in an oven dish, toss with some oil and roast at 200°C for approximately 30 minutes, until tender.
- In a saucepan, heat a tablespoon of oil and saute the spices for a minute.
- Add the pepper and cook for 2-3 minutes.
- Add the beans and roasted butternut squash and mix.
- Add the kale, season with salt and mix until the kale has wilted.
- 2 avocados
- 1 tomatoes
- Handful of coriander
- ½ lime
- Salt to taste
- Mash avocado in a bowl.
- Finely chop the tomato, and add to the avocado
- Finely chop coriander and add to the bowl.
- Squeeze lemon juice into the bowl.
- Season with salt, and mix.
Tomato and roasted pepper salsa:
- 2 tomatoes
- 2 roasted peppers, either readymade from a jar or made by coating with oil and roasting until tender.
- Small handful coriander
- Salt to taste
- Fine chop tomatoes, peppers and coriander and add to a bowl.
- Season and mix.
Recipe kindly provided by Pratibha Mehta
- 1 400g tin coconut milk (or soya milk, for a healthier version)
- 1 tin water
- 1 tablespoon gram flour (channa no lot / chickpea flour)
- 1 teaspoon corn flour
- Juice of 2 limes
- Salt (to taste)
- Coriander leaves
- Green chillis, finely chopped
- Ginger, finely chopped (optional, leave out if Jain)
- For vaghar:
- 1 tbsp vegetable oil,
- 1 tsp Cumin seeds
- Quarter tsp mustard seeds (rai)
- 1-2 cloves
- 1 piece of cinnamon
- Curry leaves (optional)
- Mix together coconut milk, gram flour and corn flour.
- Do the vaghar by heating oil in a saucepan and adding other vaghar ingredients.
- Add the coconut milk/flour mixture to the pan and all the other ingredients.
- Keep stirring and bring to the boil.
Note: The soya milk version may require a little more gram flour.
Recipe kindly provided by Ranjanben Chandaria
- 1 cup rice
- 1 cup moong dal
- 5 cups water
- 2 tsp salt
- Half tsp turmeric
- Cook all the ingredients in a pressure cooker.
- Serve with kadhi
Photo courtesy of http://thespiceycoffee.wordpress.com/