Spicy scrambled Tofu

Well…I heard a lot of good things about Tofu (Bean curd) and made it habit to use it often in my food lately. Tofu is low in calories, contains a relatively large amount of iron, protein, and contains little fat. It has very little flavor or smell on its own and hence can be flavored in many ways depending upon the method of cooking and the ingredients used. Here is a quick, healthy and spicy tofu recipe which is as tender and moist as scrambled eggs. Nothing beats scrambled eggs for a quick, satisfying meal. Scrambled tofu can be equally comforting and tasty too. All that you need to do is to spice it up with your favorite spices and vegetables.

Ingredients:

Firm tofu – 150 gms

Oil – 1 Tbsp

Cumin seeds – ½ Tsp

Onion- 1 small, chopped

Green chillies – 2 to 3, finely chopped

Capsicum Pieces– 1 cup (green, yellow and red mixed)

Turmeric – 1/8 Tsp

Soy sauce – ½ Tsp

Salt to taste

Method:

Wash the tofu, squeeze out the extra water and grate it coarsely.

Heat the oil in a wide skillet and add the cumin seeds, onion and green chillies and fry till onion turns translucent. Add in the Capsicum pieces and sauté for a minute or two.

Add the turmeric, salt to taste and soy sauce and cook for a minute.

Now stir in the grated tofu, mix well and cook for about 3 minutes. Adjust the salt if needed. Serve hot with a toast or can be wrapped in a tortilla. 

Penne Spinaci e Funghi (Penne Pasta with Spinach and Mushrooms)

Wow!!! I just can't believe that this is my 50th post...and what can be a better occassion to post an International recipe for the first time in my blog...Penne Spinaci e Funghi..

Ingredients:

Onion – 1, medium diced

Mushrooms - 250g, Sliced
Garlic cloves – 4, crushed
Spinach - 200g, chopped
Milk - 500ml 

Butter – 1 inch Stick

Olive oil – 2 Tbsp

All Purpose Flour – 2 Tbsp

Pinch of Nutmeg
Red chilli flakes – 2 Tsp
Salt & Pepper to taste

Cooked Penne Pasta - 500g (Any pasta of your choice)

Method:

·         In a large saucepan, fry half the onion and garlic together until the onion is translucent.

• Add the mushrooms and fry for another 3-5 minutes until the mushrooms are almost cooked.
• Add the spinach and sauté until the spinach is wilted.
• Melt in the butter in another saucepan and add the flour and keep stirring until the raw smell of the flour leaves. Take care not to burn it. Now add the milk, the rest of the onions, chili flakes, salt to taste and nutmeg powder to the flour and keep stirring and cook till the mixture is nice and thick.
• Add the milk sauce to the spinach and Mushrooms and allow it to simmer for a minute or two. Season with salt and pepper and serve hot on cooked pasta.