Instant Tofu Curd
Ingredients
- 200 g Vezlay Tofu
- 1 tbsp lemon juice
- ¼ tsp mustard seed (rai) powder
- ¼ tsp Black Salt
- ¼ tsp Unrefined Salt
Method
Simply blend all the ingredients to a smooth creamy consistency. With silken tofu no water will be needed, with firm tofu add 2-3 tablespoons of water to help with blending. Use as needed for chaas, raitas, curd rice, etc., or simply sprinkle chaat masala on top and serve.
Storage/Shelf Life
In the refrigerator for up to 2-3 days.
Tofu Akuri (Scrambled Tofu)
Ingredients
- 200 g Vezlay Tofu
- ¼ tsp turmeric (haldi) powder
- ½ tsp unrefined salt
- 3 tbsp cashew cream
- 1 tbsp nutritional yeast (optional)
- 2 medium-sized tomatoes, finely chopped
- 2-3 finely chopped green chillies (or to taste)
- 1 tbsp chopped fresh coriander leaves, for the garnish
Method
Crumble the tofu. Heat a heavy-bottomed stainless-steel pan. Roast the green chillies in the pan. Add tomatoes and continue to roast on medium heat, for about 2 minutes. Add the remaining ingredients except the chopped coriander leaves and cook for 2-3 minutes. Garnish with coriander leaves and serve warm.
Variations
Replace green chillies with ¼ -½ tsp of your favourite curry powder to be added along with the turmeric powder.
