Peanuty Tofu (No Carb Poha)
Spiced up Peanuty Tofu (No Carb Poha) with hint of fresh ginger and thai green chili that tastes just like classic Indian breakfast Poha. Breakfast that is macro friendly, high protein and low carb.
Poha is a classic Indian breakfast with flatten rice, onions, peanuts, sesame seeds, ginger, chili and basic spices. It is hands down one of the easiest and soul soothing breakfast in my opinion. However it is high on carbs and certainly lacking protein. Having a protein packed breakfast is very crucial, especially for women like me who are 40 and above. Being a vegetarian many people find it hard to pack food with protein. However I am here to show you all that it is actually not that hard.
I personally am focusing on incorporating more protein in my diet. While keeping it flavorful and well balanced all at once. And this peanuty tofu is certainly once of those dishes that check all the above. Not only it is quick and super simple to make but it is also great for meal prepping while takes very basic ingredients to make. I have written down step by step recipe with exact measurements for you all below along with a clear visual.
There is a tofu pressing tool I have been using and find it very helpful, linking it here in case you guys like to try. And peanut/chili/ginger chopper is linked here. I hope you all find this protein packed, low carb, gluten free dish helpful and tasty!
This Peanuty Tofu is spicy, tangy, savory with earthy hints of peanut and sesame seeds. I love adding fresh cilantro and juicy crunchy pomegranate seeds to add natural sweetness. I highly suggest you double the below recipe to make a big batch because I guarantee you will want to eat to over and over since it is that good! Enjoy it with a cup of chai, and to add that extra protein be sure to use high protein milk to make your chai! It will end up being a win win protein packed meal for you!
Happy & Healthy Eating!!
Peanuty Tofu
Ingredients
- 12 oz Soy Free Big Mountain Firm Tofu pressed down to get rid of extra water, you can use any type of firm tofu
- 1 tbsp Avocado Oil
- ½ tsp Mustard Seeds
- ¾ tsp Cumin Seeds
- 1 pinch Asefatida
- 4-6 Fresh Curry Leaves
- ¾ cup Finely Chopped Sweet Yellow Onion
- 2 Thai Green Chilis finely chopped
- 1 inch Grated Ginger
- ¼ cup Raw Peanuts coarsely crushed
- 1½ tbsp White Sesame Seeds
- 1¼ tsp Salt
- ½ tsp Red Chili Powder ¼ tsp for less heat
- ¼ tsp Turmeric Powder
- 1 tbsp Fresh Lemon Juice
- 1 tsp Raw Cane Sugar choice of sweetener, or simply skip it
Garnishing
- ¼ cup Finely Chopped Cilantro
- ½ cup Pomegranate Seeds
Instructions
- Press tofu down to get rid of as much water as possible, pat dry it. Once drained, shred it thick and keep it aside.
- Heat oil in a wide pan, preferably non-stick. Add in mustard and cumin seeds. Wait till they pop.
- Add in pinch of asafetida and fresh curry leaves.
- Add in finely chopped onions with ¼ tsp of salt. Mix well and saute until translucent, do not brown it.
- Once onions are translucent, add in finely chopped thai green chili with grated ginger and crushed raw peanuts. Saute for 2-3 minutes on medium heat.
- Add in white sesame seeds, red chili powder, turmeric powder, sugar and aditional 1 tsp of salt. Mix well.
- Add in shredded tofu, mix gently so that tofu does not get mushy, while the tofu is coated well with onion spice mix. Once mixed, lower the heat and cover for 2-3 minutes.
- Uncover it, add in lemon juice and chopped cilantro. Toss genstly.
- Garnish it with pomegranate seeds and more cilantro, enjoy with cup of chai or coffee!