Curried Tofu with Rice

Tofu curry with rice has become a staple lunch menu for the kids. Bursting with vegetables and mildly flavored, it tastes good both served hot and at room temperature.

1 packet  firm tofu diced
1 can low fat coconut milk
1-2 teaspoon curry powder
1 teaspoon turmeric powder
1 small onion thinly sliced
1 teaspoon grated/finely minced ginger
1/2 cup broccoli florets
1/2 cup cut carrots
1/2 cup diced bok choy
1/2 cup diced celery
1 teaspoon olive oil
2 tablespoon peanuts
Salt to taste

In a large skillet, heat the oil. Add ginger, onion and turmeric powder, saute until the onion turns soft and translucent. Add the broccoli, carrots, celery and bok choy. Cook until the vegetables are tender. Add tofu, curry powder, salt and coconut milk. Stir and and cook for ten minutes until all the flavors blend. Before serving, sprinkle peanuts and serve with white or brown rice. Enjoy !

Black Eyed Beans Chaat

1 C Black Eyed Beans
1 tsp oil
1 tsp Cumin (Zeera)
1/8 tsp (pinch) Asafoetida (Hing)
1 tsp salt
1/4 C tomato -- chopped
1/4 C onion -- chopped
1/4 C cucumber -- chopped
2 tsp lemon juice
cilantro for garnish

Soak the beans in 2 C water, for an hour.  Do not drain. Pressure cook them on high for one pressure and 3 mins on low.  Let the pressure release naturally.  Meanwhile, chop the onion, tomato and cilantro.  Heat the oil, and add the asafoetida and cumin.  Turn the heat to low, and add in the beans and the salt.  Saute, make sure that the water from the beans dries.  Once the beans are dry, take them off the heat. Garnish with onions, tomato, cucumber and cilantro, and add in the lemon juice.

Enjoy like a chaat, or for breakfast, with a slice of sourdough.