Posts Tagged ‘Tofu’

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As a child, I would have never thought in my dreams that I would grow up and do any kind of baking. It was that science which would be better left untouched. I remember my mother used to bake simple no-frill cakes on special occasions and she used to literally force me to help her. I cant tell you how much I hated being helper to my mom in the kitchen especially while baking.Those days we didn’t have any hand mixer or blender at our house to mix the batter and we had to mix it with a simple spatula. That was a very hard job to do as my mom use to make cake with malai(If interested in malai you can read more here wiki) and mixing it in a smooth mixture was a tedious thing to do. I use to run away as soon as mom would start baking. Such was the fright!  And now I am here trying to bake my own breads and buns. I am surprised with the transformation since now I am trying to bake so many different things. There is always something to learn and I am certainly proud that I am ready to experiment or try new things. The fresh smell of baked goodies motivates me to try various things.

Coming back to the recipe I wanted to bake a burger bun since long. This multi grain burger bun and tofu patty makes a complete hearty and healthy meal. These buns are fresh and many  times better than the store bought buns as it is healthier due to use of multi grain flour and less sweeter. They taste so delicious that you can eat as-is without any patty or other toppings. Once you bake at home you will never look back to the store bought ‘unhealthy’ buns. The patty I made contains black bean and tofu which is not only healthy but also very yummy. You can enjoy the buns with any patty of your choice

Ingredients :-

For Whole Wheat/Multigrain  Buns :-

Whole Wheat/Multigrain Flour
1.5 Cups
All purpose flour
1.5 cups
Baking Soda
1/2 teaspoon
Salt
1 teaspoon
Active yeast
1 1/2 teaspoon
Warm water
1.5 cups
Sugar
2 teaspoon
Olive/Vegetable Oil
3 tablespoon

For Black Bean and Tofu Patties :-

Black Beans, boiled and drained
1 Cup
Extra Firm Tofu
1 block
Green Bell Pepper/Capsicum, finely chopped
1/4 Cup
Onion, finely chopped
1/4 cup
Garlic Powder
1 teaspoon
Black Pepper Powder
1/2 teaspoon
Garam Masala Powder
1 teaspoon
Bread Crumbs
1/4 Cup
Salt
to Taste
Oil, For frying
As needed

For Assembling the Burger :-

Multigrain Buns
8
Onion, Cut into roumdels
1 medium
Tomatoes, Cut into roundel
2 medium
Tomato Ketchup
As required
Mayonnaise
As required
Cheese Slices
As required
Avocado Slices
As required

 

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Method :-

For Whole Wheat/Multigrain  Buns :-

  • Warm the water in microwave. It should be lukewarm.
  • Take half cup of water in a bowl and add sugar and yeast to it. Mix it well and keep it aside until it starts frothing. It will take about 10 minutes.
  • In another big bowl take wheat flour, all purpose flour, baking soda and salt and mix it until well combined.
  • Add olive oil, yeast mixture to it and knead it well. In between you can add some warm water if the mixture seems dry.Make a smooth and soft dough.
  • Place the dough in a large greased bowl and cover it with dampen tissue paper or kitchen towel in a warm place for about 1 and half hour. By that time dough should have risen to double size. If not keep it for half an hour more.
  • Punch the risen dough with your hands and knead it for 2 minutes. Divide the dough into 6-8 equal parts depending on how big you want.Shape them into smooth balls. Sprinkle some sesame seeds on top and brush it with olive oil.
  • Place the balls into greased tray  equal distance and keep them in warm place so that they can rise again in double size. This method is proofing. Don’t forget to cover the dough balls with dampen towel.
  • Preheat the oven to 350 degree fahrenhite/ 180 degree Celsius  and bake the buns for about 25 minutes or until the top is lightly browned.
  • Take it out and keep the tray on wire rack. At first the buns will seem hard but they will turn soft as soon as they cool down. Enjoy it with your favorite patties or just like that.They taste so good on own.

For Black Bean and Tofu Patties :-

  • If using raw black beans soak them for about 2-3 hour and blanch them or cook in pressure cooker for 10 minutes.
  • Heat 1 teaspoon oil in pan. When hot add chopped onion and green bell pepper. Saute it for about 2 minutes and take it out in a bowl and let it cool.
  • Add half of the tofu and boiled beans in food processor and process it for a coarse mixture.
  • In the bowl which you put sauteed vegetables add the tofu and black bean mixture. Also crumble the remaining tofu and add it in this mixture.
  • Add the garlic powder, garam masala powder, black pepper powder and salt to the mixture and combine it well. Refrigerate it for about half an hour.
  • Take out the mixture from freeze when you are ready to make patties. Add bread crumbs to the mixture. Divide the mixture in equal parts and shape them into patties
  • In a griddle add about 1 tablespoon of oil and place the patties into it when oil is hot.
  • Cook evenly on both sides and keep it aside

For Arranging the Burger :-

  • In the same pan in which you made patties add the onion roundels with some dash of salt and drizzle of oil and cook for 1 minute.
  • Cut the burger buns horizontally into half and toast them on the griddle.
  • In a small bowl mix the mayonnaise and tomato ketchup to form homogeneous mixture.
  • Put mayonnaise ketchup mixture in both part of toasted buns. Add tomato roundels and put a pinch of salt and peppercorns.
  • Place the patty on top of it and then add avocado slices. On top add the sauteed onion roundels and place the other half of toasted bun on top.
  • If you want to add cheese slices place it on top of patties. I didn’t want the cheese so I skipped it.

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Notes :-

  • Proofing is very important for the buns. Proofing means the final rise of dough before baking. So don’t skip it.
  • You can even brush the buns with melted butter to get shiny crust.
  • You can use canned beans instead of fresh if you are running out of time.
  • If patty doesn’t hold the shape you can roll them in bread crumbs before grilling.

 

 

strawberrymousse

Recently, I have started liking Mousse due to its creamy, soft & airy texture. Mousse is a type of food that incorporates air bubbles to give light and airy texture which can be categorized in savory or sweet category. It can either be made with whipped eggs or with whipped cream. I have tried Mango Mousse with whipped cream which tasted very nice (watch out for future blog post). It then inspired me to make a Mousse low in calories & fat without compromising richness and taste. This led me to make this recipe which I can indulge as much as I want as its ‘guilt free’. Its perfect for summer as its easy on stomach. In this recipe, I have made mousse using Tofu but I was skeptical and wasn’t sure how it will turn out. To my surprise it actually tasted delicious and has almost similar rich &  creamy texture as butter or cream. This is an elegant dish which can be made in a short time. I have adapted this recipe from whippedbaking.com.

Ingredients :-

For the Mousse

Tofu, Firm and drained
1 14 oz container/400 gms (approx)
Brown Sugar
1/2 Cup
Fresh Strawberries
2 16 oz container/1 kg(approx)
Lemon Juice
1 tablespoon

For the Strawberry Sauce

Fresh Strawberries
12 oz/350 gms (approx)
Brown Sugar
3 tablespoons

Method :-

To make the Mousse :-

  •  Blend tofu, sugar, strawberries, and lemon juice in a food processor until it forms smooth paste. Pour into individual cups and chill before serving.

To make the Strawberry sauce :-

  • Heat a pan on medium heat. Add strawberries and sugar to it and let the strawberries boil till it reduces in sauce like texture. This will take about 10-15 minutes. For me it took 12 minutes.
  • Remove from heat and strain it through colander. Leave strawberries on colander to drip liquid, gently pushing them with a spoon to squeeze out more syrup.
  • Refrigerate it until use.

Assembling the mousse :-

  • Cut some cubes of fresh strawberries and mint leaves for garnishing.
  • Take out the chilled mousse from refrigerator and drizzle the sauce on top of it.
  • Garnish with strawberries and mint leaves.
  • Serve cold.

strawberry mousse

Note :-

  • You can try this recipe with any seasonal fruits.
  • If fresh strawberries are not available, you can use frozen as well.

tofu mushroom burger

Tofu and mushrooms are amongst my favorite ingredients for cooking as they are nutritious, healthy and tasty. There are numerous items which can be made out of them either combining or using them separately. The fast food concept has picked up pace since last 10/12 years with burgers and sandwiches gaining more popularity, thanks to McDonald’s. The flip side is they are not too healthy to eat. So, I thought why not try something healthy by combining my favorite ingredients and at the same time falls in ‘fast food’ category. This particular recipe will be important for teenage and adults as its nutritious with protein, calcium and mushroom adds plenty of flavor and meaty texture to it. Health and taste in one package! Burgers are all time favorite meal loved by both kids and elders. Burgers are suspiciously full of calories but the calories is not all that matters. What matters is making your right food choices. Instead of digging into sinful fast food joint burgers, you can make it at your home using minimal fatty ingredients like cream, mayonnaise and cheese. Enjoy this wholesome meal with a side of roasted potato wedges and home made smoothie to make it even better.

Ingredients :-

Extra Firm Tofu
1 Block
White/Button Mushroom, finely chopped
1 cup
Red Onion, finely chopped
1
Garlic cloves, finely chopped
3-4
Sun dried tomatoes, finely chopped
4
Salt
to taste
Cilantro
3-4 tablespoon
Breadcrumbs
2 cup plus 1 cup for coating
Tomato Ketchup
1 heaped tablespoon
Vinegar
2 teaspoon
Red chilli sauce
2 tablespoon
Lettuce leaves
6
Whole Wheat buns
6
Low Fat Cheese Slices
6
Dried Parsley Leaves
1 teaspoon
Lemon Juice
1 teaspoon
Low Fat Mayonnaise
1/2 cup
Onion Rings, thinly sliced
6
Tomatoes, thinly sliced
6
Olive oil
1 teaspoon plus 3-4 tablespoon for frying

Method :-

  • In a pan heat a teaspoon of oil and add onion to it. Saute till it turns brown in color.
  • Add mushrooms and cook it for 3-4 minutes. Let it cool slightly.
  • In a food processor blend half of the tofu, garlic, sun dried tomatoes and cilantro leaves till it turns smooth.
  • Transfer above mixture into a bowl along with onion mushroom mixture. Add tomato ketchup, breadcrumbs, vinegar, red chilli sauce, dried parsley leaves, lemon juice to it. Add salt according to taste.
  • Grate the remaining tofu and add it to this mixture. Stir the mixture well and refrigerate it for about 30 -45 minutes.
  • Divide this mixture into 6 patties pressing it well.
  • Coat them well all around with bread crumbs.
  • In a pan add 3-4 tablespoon of oil and shallow fry these patties. Cook each side until they turn golden brown in color.
  • For assembling toast the bun and spread some mayo on one side of bun.
  • Put the tofu patties on top of it and then add layers of  onion,tomato,cheese slice and lettuce. At the end add the other part of bun with the spread facing below.

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Notes :-

  • You can increase/decrease the quantity of red chilli sauce as needed.
  • You can add as many chopped varieties of vegetables you want.
  • You can use crumbled feta cheese instead of cheese slices for lesser fat content. It tastes as good as cheese but its  a more healthier choice.
  • Don’t forget to refrigerate the end mixture for while as it will reduce the stickiness of patties.