I thought I would start with a classic Southern Indian curd dish which is a comfort food for many.
Not only is the soy curd cruelty-free it is also guilt-free in every sense of the word. It has no cholesterol and only around one-third the calories and fat of curd.
In comparison, milk curd has about 8 times more sugar and twice as much sodium than soy curd. Personally I loved it and could not tell the difference between this one and the traditional one made with curd.
As always, don’t forget to adjust the spice level to your preference. I like to add more ginger, cilantro and/or lemon juice depending on my mood.
So go ahead, give it a try and please do let me know if you also thought it was deliciously satisfying!
– 1 cup rice, cooked
1 12-oz package of silken firm tofu
3/4 cup soy milk
2 tbsp lemon juice
1/2 tsp salt
For tadka or tempering
1 tsp sesame oil
1 tsp black mustard seeds
1 sprig curry leaves
1 tbsp grated ginger
1/4 cup peanuts or cashews chopped
1 tbsp urad dal (black gram dal)
2 whole dried cayenne chilies
1 tbsp chopped cilantro
A pinch of powdered asafetida
1) Prepare vegan curd by blending all of the ingredients listed under “vegan curd” in a blender until smooth.
2) Mix cooked rice and prepared vegan curd in a large bowl and set aside.
3) Heat sesame oil in a small skillet and add urad dal, mustard seeds, red chilies and curry leaves.
4) Put a lid on it immediately to prevent the mustard seeds from spluttering everywhere.
5) Listen to the mustard seeds pop and as soon as the popping slows down take the lid off and add the asafetida and chopped nuts to it and saute for a few mins until the nuts turn golden brown.
6) Now add chopped cilantro and ginger to the skillet and saute for just a few secs.
7) Simply mix this into the rice mixture we set aside earlier and serve chilled or hot as per your preference.
I personally love this dish as does my family & we like eating it with spicy pickles and pappadum, but you can try out any combination that you like!