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Easy Tofu Salad Recipe for healthy weight loss

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Are you looking for a healthy weight loss, or healthy diet tips and recipe. Tofu salad recipe is an easy and quick recipe which promotes health, weight loss and weight management benefits. It is easy to make, healthy to eat and digest, promotes healthy gut and much more. So here we go.

INGREDIENTS

1 2 tbs Carrot
2 tbs Capsicum
2 tbs Baby Corn
1 tbsp Sweet Corn
1 tbs Tomato
100 grams Tofu
1 tsp Red Chili Flakes
½ tsp Black Pepper Powder
1 tsp Lemon Juice
1 tsp Salt (adjust as per taste)
1 tsp Olive Oil
INSTRUCTIONS

Firstly, chop all the vegetables and tofu in any shape as per your choice.
Further, heat a wok/Kadai and add olive oil. Keep the flame on medium.
After that, add chopped carrot, capsicum, baby corn, sweet corn, and salt and mix well.
Now, cover the wok/kadai and cook the vegetables for about 4-5 minutes. Stir in between.
Additionally, add chili flakes, black pepper powder, lemon juice, and mix well.
Also, add tomato and tofu and mix well.
Cook for another 4-5 minutes and stir in between.
Finally, Tofu Veggie Stir Fry or vegetable tofu stir fry is ready to be served.

Give this recipe a try and do let us know how did you find this tofu salad recipe. If you like it do share it with your friends and family. Your feedback is always welcome and appreciated. Do tag us in your social media post if you have tried it and liked the recipe.

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Sweet potato recipe

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Ingredients

2 sweet potato, boiled
1 tsp Oil
2 tsp coriander, finely choppedI
1/2 tsp red chilli powder
1 tsp chat masala
rock salt
2 tsp lemon juice
2 tsp Mint Chutney
1 tsp Tamarind Chutney
Garnish:
1-2 tsp Pomegranate seeds
Few mint leaves
Few coriander leaves
1 tsp chat masala
Cooking Instructions
Step 1
Boil and peel the sweet potato. Once it’s boiled cut it into bite sized chunks.
Heat oil in a pan and saute the sweet potato chunks.

Step 2
In a bowl, add the coriander, red chilli powder and chat masala and mix.
Then add the rock salt and mix well
Add the sweet potato and toss it well to combine the ingredients.
Squeeze the lime and mix to make a tangy Sweet Potato Chat.

Step 3
Add some pomegranate pearls, fresh coriander, chat masala, mint leaves and serve.

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Corn salad

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You can cook the corn in two ways- grill or saute in the pan.

1- Grill them until it is charred and cooked. Do not cook on high flame, if not they will become too dark.

2- Saute the Corn – Scrape off the corn kernels with a knife. To a skillet heat some butter and add the corn kernels. Mix it and saute for 10 -12 minutes till they become slightly soft. After the initial mix do not mix too much, that will help us give some brown color to the corn.

sauteed corn in a pan
Remove and let them cool, while you prep the other ingredients.

Add the cooled corn to a large bowl, add the finely chopped bell pepper, onion, coriander leaves and jalapeno.

Add cumin, red chili powder, pink salt, chaat masala and a generous squeeze of lemon juice.

Toss everything and taste for seasoning!

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Quinua Poha

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▢ ½ cup quinoa
▢ 1.5 tablespoon oil – any neutral tasting oil
▢ ⅓ cup finely chopped onions or 1 small to medium-sized
▢ ½ teaspoon finely chopped ginger or ½ inch ginger
▢ 1 teaspoon chopped green chilies or 1 to 2 green chilies – chopped
▢ 1 dry red chili – stem and seeds removed, optional
▢ 1 pinch asafoetida (hing) – optional
▢ 7 to 8 curry leaves
▢ ½ teaspoon mustard seeds
▢ ½ teaspoon cumin seeds
▢ ½ teaspoon urad dal (husked and split black gram)
▢ ½ teaspoon moong dal (yellow mung lentils)
▢ ⅓ cup finely chopped carrots or 1 small carrot
▢ ¼ cup finely chopped french beans 5 to 6 french beans
▢ ⅓ cup green peas – frozen
▢ 1 cup water
▢ salt as required
▢ 2 tablespoons chopped coriander leaves (cilantro)
Instructions

Take the quinoa in a fine mesh strainer and rinse well in running water. Drain the water and set aside.
Heat the oil in a pan. Keep the heat to a low. Add mustard seeds.
Once the mustard seeds begin crackling, then add cumin seeds, urad dal and moong dal or chana dal.
Stir often and fry on a low heat until the urad dal and moong dal turn golden.
Then add finely chopped ginger, chopped green chilies, dry red chili and a pinch of asafoetida (optional). Fry on low heat for about half a minute.
Next add finely chopped onions and curry leaves.
Stir and sauté on a low to medium heat till the onions become translucent and soften.
Then add finely chopped carrots, finely chopped french beans and frozen green peas. Mix well.
Sauté on a low heat for two minutes.
Then add the quinoa and mix very well again.
Sauté for a minute or two on low heat.
Add water and mix again.
Add salt as per taste. Check the taste of the water and add more salt if needed.
Cover the pan with its lid and simmer on a low heat till the quinoa seeds are cooked, softened, look translucent and fluffy.
Once or twice you can stir the quinoa while the seeds are being cooked.
When all the water has been absorbed and the grains appear translucent and cooked well, remove the lid and switch off the heat.
Add the chopped coriander leaves.
Give a quick stir and serve vegetable quinoa upma hot or warm.

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Guacamole

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▢ 1 avocado – ripened
▢ ¼ cup finely chopped onions or 1 small onion
▢ ¼ cup finely chopped tomatoes or 1 small tomato – optional
▢ ½ to 1 teaspoon finely chopped serrano peppers or green chillies or jalapeño pepper
▢ 1 small garlic clove – finely chopped or minced – optional
▢ ¼ teaspoon freshly crushed black pepper or ground black pepper – add as required
▢ 2 tablespoons chopped cilantro (coriander leaves)
▢ 2 teaspoons lemon juice or add as required
▢ 2 teaspoons extra virgin olive oil
▢ salt as required – can use rock salt, black salt, kosher salt or crushed sea salt
▢ a few coriander leaves – for garnish, optional

Instructions

Cut the avocado into two equal parts. Remove the ripe pulp with a spoon.
Mix it with the rest of the chopped ingredients, salt, olive oil and lemon juice. Add the seasonings – salt and freshly crushed black pepper. You can even chop the avocado pulp and then mix with the remaining ingredients.
Mash the avocado while mixing.
Serve this guacamole with toast.

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Sprout chila

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Ingredients

1 cup sprouts, chopped
Ginger
1/2 cup suji
3/4 teaspoon salt
2 tablespoons oil
1/2 cup water
Directions

In a bowl, mix together the sprouts , ginger and chili paste together. Add suji flour, and salt.
Heat oil on cast iron dosa tawa over medium heat. Add the sprout mixture and cook for a few minutes, stirring occasionally.
Garnish with coriander leaves and serve hot with mint chutney.

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Palak chila

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INGREDIENTS

▢ 1 bunch palak / spinach
▢ ½ onion, finely chopped
▢ ½ carrot, grated
▢ ½ tomato, finely chopped
▢ 2 tbsp coriander, finely chopped
▢ ¼ tsp ajwain
▢ ½ tsp turmeric
▢ ½ tsp chilli powder
▢ ½ tsp salt
▢ 1 tsp ginger garlic paste
▢ ½ cup rava / semolina / suji, coarse
▢2 tbs curd
▢ 1/2 cup water
▢ pinch hing
▢ 1 tsp cumin
▢ oil, for roasting


INSTRUCTIONS

firstly, in a large bowl take 1 bunch of chopped palak.
add ½ onion, ½ carrot, ½ tomato and 2 tbsp coriander.
also add ¼ tsp ajwain, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp salt and 1 tsp ginger garlic paste.
squeeze and mix well making sure everything is well combined.
further add ½ cup rava and mix well.
also add curd, water, pinch hing, and 1 tsp cumin.
mix well forming a smooth batter.
cover and rest for 10 minutes, or until the rava and besan are absorbed well.
now heat the pan, and pour the batter.
spread gently making sure the chilla is as thin as possible.
further, using a spatula, scrape the batter forming the thin chilla.
spread half tsp oil
cover and cook on medium flame making sure the base is cooked well.
flip over and roast both sides.

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Beetroot Chila

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Ingredients of Beetroot Chilla

  • 1 Beetroot
  • 1/2 cup Besan
  • 1 tsp Red chilli powder
  • 1 tsp Black Pepper
  • Salt as per taste

How to Make Beetroot Chilla
1.Take a beetroot, chop it up and make a puree from it.
2.Now in a bowl add besan, beetroot puree, salt, pepper, red chilli powder and mix.
3.Before cooking add some fruit salt so that the batter fluffs up while cooking.
4.Once done, spread a ladle on a pan and cook.
5.When it turns crisp take it out and enjoy!

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Urad dal recipe

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Ingredients of Urad Dal Without 1 Cup urad dal (soaked)
1/2 cup sour curd
1/2 tsp turmeric powder
1/2 tsp garlic paste
1/2 tsp green chilli paste
1/3 tsp red chilli powder
to taste salt


How to Make Urad Dal Without Oil
1.Wash an soak dal in water for about 10 minutes. Drain.2.Add the clean dal to pressure cooked with water and cook for about 4 whistles.3.When it is pressure cooked, add curd, garlic, about 1/2 cup water, green chilli, red chilli powder, salt and turmeric powder. Mix well.4.Cook for about 10 minutes and bring to boil. You can top with coriander leaves and serve hot.

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Ragi Cheela

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INGREDIENTS OF RAGI CHEELA

  • 1/2cup ragi flour
  • 2 tbs yoghurt (curd)
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon dry mango powder
  • 1/4 teaspoon asafoetida
  • salt as required
  • 1/4 teaspoon black pepper
  • 1 grams coriander leaves
  • 1/2 onion
  • 1/2 tomato
  • 1/2 capsicum (green pepper)
  • 1 tablespoon vegetable oil
  • 1 tablespoon gram flour


HOW TO MAKE RAGI CHEELA

Step 1 / 3 Prepare The Batter
In a bowl, add ragi flour, besan along with curd. Give a good mix. Now add finely chopped onion, tomato, capsicum and coriander leaves. Also add salt, black pepper powder, red chilli powder, dry mango powder, coriander powder and asafoetida. Add a little water if needed and mix everything well to prepare a medium-thick batter.
Step 2 / 3 Make Cheelas
Smear 1 tbsp oil on a non-stick pan. Pour 2-3 ladleful of batter and spread it gently to give it the shape of a cheela. Let it cook for about 5 minutes or until it holds shape. Now flip towards the other side and cook for 5 minutes.
Step 3 / 3 Ready To Be Served
Once golden brown and crisp, it is ready to be served.