Tofu Pasanda From Vegan Richa
I love Indian food. What other cuisine would have me using 8+ spices to prepare? 8+ spices plus tons of garlic and fresh ginger… Heavenly. Because the warmth of those spices and it’s crockpot-friendliness, Tofu Pasanda is my lunch for the week. The recipe is from the master: Vegan Richa.
Also, a new grain: Millet. 2:1/water: millet ratio and an easy simmer to fluffy low-glycemic and fiber rich alternate to rice. I toasted the seeds first to enhance their flavor.
And a kale accompaniment.
Tofu getting its brown on.
I had to use up this Miyoko cheese so I used it as a garnish of sorts, thinking about paneer.
And a heaping tablespoon of mango chutney from a jar since mangoes are out of season. Hello, lunch.