Well finally a dish with soya! I remember eating soya beans while I was in high school. Amma made it for dinner or so, within 30 mins of eating it, my eyes turned red. That was the first time we were having it and Dad said it may not have suited me. And that marked the end of soya beans at home. We have not cooked with it again. Of course, the meal maker was quite common that time. All vegetarian biryani was garnished with sauted soya chunks. It really used to be yummy. But as years passed by, we saw the decline of even that in our pantry. Its been years since I had any soya product other than soya sauce.
When Sia announced Soya for JFI, I was sad that I might have to miss it. Though I had to rethink on it as she said she will come after me with a stick if I don’t, well not exactly. But for a friend, anything right. So got a Tofu bar, couple of weeks ago, in hopes of making Tofu makhani. But days have a way of passing quickly while the tofu was slumbering happily in the chill counters of our fridge. When the day stuck the deadline, I knew I couldn’t procrastinate any further.
See that big bar, nothing smaller than that was available. Since I was making for myself, I had just a small piece grated for the stuffing. I had Tofu Kofta when Lathamma made for me. I couldn’t really find the difference and it was very tasty too.
These were same as the paneer stuffing, except I changed a wee bit of the recipe to suit the bland taste of Tofu.
Grated Tofu – 1/2 cup
Salt to taste
Amchur powder – 1/2 tsp
Chilli powder – 1/2 tsp
Onions – 1 small
Oil for frying
Knead the dough required and keep it aside for 10 mins.
Grated the tofu and chop onions as juliennes. Take them in a bowl and mix the spices. Press the mixture together so that they bind and stay together.
Refer Stuffed Aloo Parathas for more clear steps.
Sending these to Sia for her JFI: Soya. JFI is an event started by Indira of Mahanandi.