With my new low carb lifestyle, I have been incorporating tofu into my diet a lot. I have so many tofu recipes in archives and could post one every week. With summer upon us, or so it seemed for the past week in Seattle, I have switched from eating soups and stir fries to a lot of salads. This is one such very light and protein rich salad that has become a recent favorite – inspired by one of the pins I made to my ‘Tofu’ Board on Pinterest. The salad itself is not your regular caesar salad, but is rich in nutrients, as well as beautiful to behold, with its different flavors, colors and textures. I have included all my favorite ingredients in this salad, as how a salad should be. Feel free to add/subtract ingredients for the salad according to your liking and your availability. Ingredients: Salad: 3 hearts of romaine, chopped 1 cucumber, sliced 1/2 red onion, chopped 1/2 red pepper, sliced thin 1 cup of cooked/canned chickpeas 1/2 cup of cherry tomatoes, halved 1/4 cup sliced, olives 1/2 cup cilantro sprigs, clipped to 1 inch length 2 -3 tbsp sesame seeds(optional) Chilli Tofu Croutons: 2 tbsp canola oil 2 tsp red chilly flakes 1 16 oz carton firm tofu – cubed to resemble croutons(reserve 2/3 cups of this tofu for dressing) 1/4 tsp garlic powder 1/2 tsp salt Tofu Dressing 2/3 cup, packed chopped firm tofu 2 tbsp freshly squeezed lime juice 3 cloves garlic, chopped 1 tbsp rice wine vinegar(substitute with apple cider vinegar or lime juice, if you don’t have this) 1 tsp Dijon mustard 1 tsp toasted sesame oil(optional, if you like the flavor) 1/4 cup canola oil 1/4 tsp freshly ground black pepper 1/4 tsp salt Method: To make Chilli Tofu Croutons: Read More..
It’s hard to believe but I’ve got a writer’s block. This is probably the tenth time I have started writing this post, deleting whatever I had written and trying to rewrite it. I made this salad as part of my SBD phase 1 diet probably 3 months back, and this post has been sitting in my drafts since then. This was one of the most easiest recipes to make, yet has been the most difficult to post. Now, having made up my mind, to post this, so that I can move on with the other recipes I plan on posting, here I am…fighting the writer’s block and attempting to explain how to make this delicious healthy salad. The ‘South Beach diet’ unlike other diets, advocates the consumption of legumes as part of the diet, which is one of its great strengths, especially when you are a vegetarian. I have tried to Indianize the legume based salads recommended on SBD and that’s how I landed on this one. It’s very easy to make, and improvise with whatever you have on hand. The salad is served with a vibrant tangy cilantro lime vinaigrette. Ingredients: Makes 4 servings as main meal salad, 6-8 as side For the salad: 1 cup of whole green moong dal, soaked overnight and cooked to be whole, and not mushy 2-3 cups of shredded lettuce 1/2 cucumber chopped 1/2 red onion chopped 1 plum tomato, seeded and chopped 1/2 red bell pepper, chopped 1/2 orange bell pepper chopped 3 scallions, green parts only sliced For the vinaigrette 1 cup of packed cilantro(stems and leaves) 1/2 tsp cumin powder 1/2 tsp coriander powder white parts of the 3 scallions, used above 1 green chilly, chopped 1 garlic clove, chopped 1 tbsp red wine vinegar zest of a lime juice Read More..
We love grilled corn – and one of the must haves for summer is to buy corn and grill it. I flavor the corn several different ways – with butter, with green chutney, pesto, lime and chilly powder or just chaat masala. This is for corn on the cob. However, some times I also like to make a quick salad with the grilled corn which goes great as a side to sandwiches, burgers etc. and can easily become an alternative option for fries, chips or coleslaw. This particular salad is very very easy to make and is a great medley of very bold flavors. It has a spicy chipotle lime dressing that sits very well and hence this salad can be packed for a picnic lunch without worrying about it being spoiled. Ingredients: 5 ears sweet corn 1 tsp oil 2 carrots, grated 1/2 cup scallions, green parts only, sliced 1/2 a red onion, diced fine 1 lime 3 chipotle chilly peppers, packed in adobo sauce Method: Remove the husk and silky threads from the corn and brush with the oil. Heat the grill to a medium and roast the corn until charred and cooked for about 5 -10 minutes. Remove, let cool. When cool enough to handle, Place the corn over a bowl and run the knife down the corn, thereby removing only the kernels. Discard the cobs. Place the corn in a bowl and toss it with the grated carrots, diced red onions and scallions. Make the dressing by zesting the lemon, and then juicing it. Mix it with very finely minced(almost made to a paste) chipotle chilly peppers. (If you don’t know what chipotles are – they are smoked(grilled) jalapenos that are then preserved in an adobo sauce. They come canned and can be found on the Read More..