Category: Main courses

Chilli Tofu

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)


  1. Blend the rice vinegar, tamari, dates and one pineapple ring to a fine paste.
  2. Cut the remaining pineapple and bell peppers into 1-inch cube-shape pieces.
  3. Drain the water from the tofu, and cut the tofu into 1-inch cube-shape pieces.
  4. Slice the chillies in rings.


  1. Warm up a non-stick pan and keep on low heat.
  2. When the pan is warm, add the tofu pieces.
  3. As the tofu pieces cook they will release water – simply allow the water to steam off.
  4. Toss the tofu pieces so that they do not stick to the pan.
  5. Let the pieces brown slightly, or cook until they are hot to touch.
  6. Increase the heat if the tofu pieces are not browning.
  7. Add the chillies and stir.
  8. Add the remaining ingredients.
  9. Let all the flavours blend. If using canned pineapple add the pineapple juice if the tofu is absorbing all the liquid.
  10. 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 burritos


  • Butternut squash burrito filling
  • Guacamole
  • Tomato and red pepper salsa
  • Grated vegan cheese (optional)
  • Ready made tortillas

To serve:

  1. Warm up the tortillas
  2. Add butternut squash filling, guacamole, salsa and vegan cheese.
  3. 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


  1. Place chopped butternut squash in an oven dish, toss with some oil and roast at 200°C for approximately 30 minutes, until tender.
  2. In a saucepan, heat a tablespoon of oil and saute the spices for a minute.
  3. Add the pepper and cook for 2-3 minutes.
  4. Add the beans and roasted butternut squash and mix.
  5. 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


  1. Mash avocado in a bowl.
  2. Finely chop the tomato, and add to the avocado
  3. Finely chop coriander and add to the bowl.
  4. Squeeze lemon juice into the bowl.
  5. 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


  1. Fine chop tomatoes, peppers and coriander and add to a bowl.
  2. Season and mix.

Khichdi Kadhi



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)
  • Turmeric
  • 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)


  1. Mix together coconut milk, gram flour and corn flour.
  2. Do the vaghar by heating oil in a saucepan and adding other vaghar ingredients.
  3. Add the coconut milk/flour mixture to the pan and all the other ingredients.
  4. 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


  1. Cook all the ingredients in a pressure cooker.
  2. Serve with kadhi


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