Post by Loupy on Apr 10, 2014 8:54:05 GMT -7
Chili Basil Millets With Tofu (Vegan)
From: Chinmayie @ www.lovefoodeat.com/
My today’s recipe is very easy to put together apart from being healthy and tasty. It’s a great healthier alternative to fried rice!
It’s bursting with so much flavor that even people who are usually not a fan of millets will enjoy it.
Chili basil millets with tofu tastes good both hot and cold. It’s good as a quick dinner or lunch.
Ingredients:
1 cup cooked Himalayan Millet
1 tbsp peanut oil
2-3 dry red chili
4-5 cloves of garlic, finely chopped
A handful of Basil leaves roughly torn
200 grams of firm tofu
1 tbsp of soy sauce
Salt to taste
Directions:
Heat the oil in a wide pan.
Add the finely chopped garlic and fry till it’s golden.
Break the dry red chili into a few pieces and add to the pan.
When the chilies turn bright red, add the roughly torn basil.
Crumble the firm tofu and add it to the pan too.
Fry for a couple of minutes till the tofu is heated through.
Now add the soy sauce followed by the cooked millet.
Mix well to combine everything.
Fry for a couple of minutes.
Soy sauce is quite salty so taste before you add more salt.
Serve hot with a few extra basil leaves on top.
Notes:
I have used Himalayan Millet from ‘Samskara Wellness‘ in this recipe. I am sure other kinds of millets can easily replace it.
You can replace tofu with Fresh Paneer if you like. It’ll no longer be Vegan then.
You can replace the millet with rice or noodles too.
This is perfect as a packed lunch as the flavours get better with time.
I cooked the Millet in my electric rice cooker (1 cup rice with 3 cups water), which resulted in perfectly fluffy millet. 1-cup millet usually results in 3 cups of cooked millet.
From: Chinmayie @ www.lovefoodeat.com/
My today’s recipe is very easy to put together apart from being healthy and tasty. It’s a great healthier alternative to fried rice!
It’s bursting with so much flavor that even people who are usually not a fan of millets will enjoy it.
Chili basil millets with tofu tastes good both hot and cold. It’s good as a quick dinner or lunch.
Ingredients:
1 cup cooked Himalayan Millet
1 tbsp peanut oil
2-3 dry red chili
4-5 cloves of garlic, finely chopped
A handful of Basil leaves roughly torn
200 grams of firm tofu
1 tbsp of soy sauce
Salt to taste
Directions:
Heat the oil in a wide pan.
Add the finely chopped garlic and fry till it’s golden.
Break the dry red chili into a few pieces and add to the pan.
When the chilies turn bright red, add the roughly torn basil.
Crumble the firm tofu and add it to the pan too.
Fry for a couple of minutes till the tofu is heated through.
Now add the soy sauce followed by the cooked millet.
Mix well to combine everything.
Fry for a couple of minutes.
Soy sauce is quite salty so taste before you add more salt.
Serve hot with a few extra basil leaves on top.
Notes:
I have used Himalayan Millet from ‘Samskara Wellness‘ in this recipe. I am sure other kinds of millets can easily replace it.
You can replace tofu with Fresh Paneer if you like. It’ll no longer be Vegan then.
You can replace the millet with rice or noodles too.
This is perfect as a packed lunch as the flavours get better with time.
I cooked the Millet in my electric rice cooker (1 cup rice with 3 cups water), which resulted in perfectly fluffy millet. 1-cup millet usually results in 3 cups of cooked millet.
