Tag Archives: diet

Soy-Masala tofu, Quinoa, avocado and mozzarella salad

26 Feb

I remember that as children, my cousins and I knew broadly the menu we would be served at any family wedding, before even the wedding invitation arrived and each summer we would receive a collection of them.
Steamed, fluffy, lightly sour and spiced gram flour dhokla, potatoes in thick and rich curry gravy, black chickpeas perhaps or a curry of Val (field beans) and lots of fried puri breads. We knew there would probably be flaky samosa and multi-coloured mini poppadum’s that we would use to scoop up Kadhi-doused biryani. We would grab a compartmentalised plastic plate from the buffet and perch ourselves on a chair where we could find one and sometimes eat standing and giggling away.

Soy-Masala tofu, Quinoa, avocado and mozzarella salad

Weddings would always be in the hottest part of summer back then and we would look forward to seeing our lists of cousins and enjoying the banter between loud music and many guests. We would turn our chairs towards each other and admire one another’s colourful and detailed clothes, an arm full of bangles, glistening bindi and very often back then, weddings were held in school halls, where the walls evidenced children’s activities and the guests spilled over onto the green fields. Everyone attended you see. As young children we would run around the hall giggling and playing as the many parts of the ceremony carried on whilst our parents mingled.

Things have changed so much. Nowadays weddings are in hotels or stately homes and so there aren’t scores of guests spilling over, maybe because the venue is so hard to find. Cousins aren’t in lists, but in treasured few numbers. You won’t see kids running around; maybe they aren’t allowed at the ‘event’. Sometimes silence is observed during the abbreviated ceremony, sometimes it’s just quiet. Maybe that’s because not everyone goes, people are busy these days, aren’t they. Sometimes they aren’t invited, invitations nowadays are at the couple’s discretion and friends are the new family.

Soy-Masala tofu, Quinoa, avocado and mozzarella salad
People don’t always wear bindi or bangles, but certainly not an armful. Sometimes it’s just not fashionable to look overly celebratory, subtly or nonchalant, I am not sure. There are seating arrangements and food comes to the table and is kept warm. Gone are the days of Val bean curry or multi-coloured poppadum’s and established are the days of carrot halwa with ice cream and whatever else the couple fancies; from indo-Chinese and robustly spiced paneer to sweet corn curry in a mellow cashew nut gravy.

So I got thinking about some of the modern stuff served at celebrations these days and the cult recipe of chilli paneer came to mind. Doused with soy, ginger, garlic, chillies and ketchup this recipe seems to be an obvious option on most local Indian restaurant menus. Without doubt, and someone secretly, I admit..it tastes good.
BUT, that doesn’t mean I would make a meal of it or cook it up at home. It’s become to…well, ‘been there done that’. Taking healthy inspiration from of it, I have created this recipe for soy-masala tofu (healthier and protein fuelled) salad with Quinoa, avocado and mozzarella. I don’t know if you use mozzarella as a sponge in your dishes but it soaks up juices beautifully. Use fluffy clouds please, not the tough stuff.

Ingredients
250g cooked Quinoa
1 400g pack of firm tofu
One ripe avocado
200g mozzarella, torn into bite sized chunks
2 tbsp. soy sauce
2 tbsp. ketchup
1-2 tbsp. chilli sauce
1 tbsp. tomato puree
4 spring onions, trimmed and chopped
2 cloves garlic, minced
1 large red onion, thinly sliced
1 tsp. ginger, minced
1 tsp. cumin seeds
2 tbsp. sesame oil
1-2 green chillies chopped (optional)
1 tbsp. rice wine vinegar
1 tsp. coriander powder
¼ tsp. turmeric

Method
1. Wrap the tofu in kitchen paper to soak up any excess water. When it is dry, cube it.
2. Heat the sesame oil in a non-stick pan and add the chillies, cumin seeds and tofu. Stir fry until the tofu is golden before adding the onion, garlic, ginger, spring onions and turmeric. Cook for 3-4 minutes before pouring in the soy sauce, ketchup, coriander powder, chilli sauce, and tomato puree and rice wine vinegar.
3. Cook the tofu for a further 3-4 minutes before turning off the heat.chilli tofu
4. In a large bowl mix the cooked Quinoa, avocado, mozzarella and then stir in the tofu whilst warm and serve immediately with lovely flatbread.

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

8 Jan

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

I feel too young for aches and pains and body complaints. My knee is creaky and my back is full of rocks; it is muscular tension. Sniffles and coughs, fatigue and sleep deprivation. It’s all self induced.

My uncle was, and still is, one of the patriarchs of our family. A strong and disciplined man, he is giving and loving and he was always firm and fair. Growing up, when he would visited us and was offered tea by my folks, he would always reply that he would drink it only if I made it. He was one of those that limited his food intake and I actually never saw him indulge.

He’s now deteriorated in his golden years and knowing this has provoked much thought on how I should be grateful and look after this one and only body I have. It is true that some things we simply can not control or avoid and chips taste very good. It is true that making time for exercise is tough and that eating well is sometimes expensive. But, life is short.

My blueberry basil, papaya and spinach salad with chilli and agave pistachio is good for the body, the eyes, the taste buds and is very easy to put together. Blueberries are often talked of a superfood and I eat them like sweeties. Spinach is fabulous and best raw I reckon and let’s talk about papaya. I ate loads of the stuff after giving birth to my boy, it’s said that it has healing properties. This fresh and easy salad will liven up any table at this time of heat and will encourage picking on fruit, not crisps.

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

For the full recipe, head on over to great British chefs

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