Vegan Banana Muffins
Ingredients
- 200 grams whole wheat flour
- 200 grams Vezlay tofu
- 4 ripe bananas
- 2 tbsp lemon juice or orange juice
- 1 cup water – To blend
- ¾ cup organic jaggery
- 1 tsp baking soda
- ½ tsp unrefined salt
Method
- Mash the ripe bananas and mix 1 tbsp citrus juice into it and keep aside.
- In a bowl, mix the flour, salt and ½ tsp baking soda together and sift the flour. Leave ½ tsp of baking soda for later.
- Blend the soya tofu and jaggery with water in a blender for about 2 minutes.
- Then, add the dry mixture, a little at a time, while the blender is still running and alternate it with mashed bananas. Add little water if it is still a little dry, until the consistency is smooth, but not runny.
- In the end, mix in 1 tablespoon of citrus juice and ½ tsp of baking powder, and use only a spoon to fold it in. DO Not OVER MIX IT. Pour the mixture into paper cups up to three quarters the height.
- Preheat oven to 375 ºF or 180 ºC.
- Bake for about 20 minutes. Insert a toothpick into the cupcake. If it comes out clean, it is ready.
- Serves 10-12
Masala Yummy Protein Packed Sprout Chaat with Toasted Tofu.
This vibrant, crunchy recipe focuses on nutrient absorption and pure flavours.
Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Serves : 2 -3 servings
Prep & Cook Time
- 1 cup Green Moong Sprouts
- 1 medium Tomato, finely chopped
- ¼ cup Fresh Coconut, freshly grated
- 2 tbsp Fresh Coriander leaves, chopped
- ½ tsp Roasted Cumin powder (Bhuna Jeera)
- 1 medium Cucumber, finely chopped
- ½ cup Carrots, finely grated
- ¼ cup Roasted Peanuts - crushed for crunch
- A few Fresh Mint leaves, chopped
- Juice of ½ Lemon
- Rock Salt or Chaat Masala – As per taste
For the Toasted Tofu
- 200g Vezlay Tofu - Cut into small 1/2-inch cubes
- ¼ tsp Turmeric powder (Haldi)
- A pinch of Salt or chaat masala.
Step 1: Toast the Tofu
- Toss the cubed tofu in a bowl with the turmeric and a pinch of salt until evenly coated.
- Heat a non-stick or well-seasoned cast-iron skillet over medium heat.
- Oil-Free Method: Place the tofu cubes directly onto the dry pan. Let them sear undisturbed for 2–3 minutes until a golden crust forms, then flip to toast the other sides.
- Standard Method: Add ½ tsp of oil to the pan before tossing in the tofu.
- Once the tofu is crisp and golden on all sides, remove it from the heat and set it aside.
Step 2: Assemble the Chaat
- In a large mixing bowl, combine the steamed sprouts, chopped tomato, cucumber, pomegranate seeds, and onions/green chilies (if using).
- Gently fold the warm, toasted tofu
Step 3: Dress and Season
- Sprinkle the chaat masala and roasted cumin powder evenly over the bowl.
- Drizzle the fresh lemon juice over the top.
- Use a large spoon to toss everything together gently so the spices coat the sprouts and tofu without breaking the tofu cubes.
Step 4: Garnish and Serve
- Garnish generously with freshly chopped coriander, mint leaves, grated coconut and peanuts .
- Serve immediately while the tofu is still warm and the vegetables are perfectly crisp.
Nutrition Tip
The Protein Punch: This single bowl delivers an exceptional combination of complete plant proteins. The sprouts offer highly bioavailable, enzyme-rich protein, while the tofu all 9 essential amino acids.