Veganising the Louisiana Po'Boy Sandwich | American Sandwich Recipes

Back in 2012. I saw a program on PBS about Sandwich favorites found across the USA. The program was  called Sandwiches That You Will Like. It was a deliciously well made program with favorites from many American stated being featured. One of the sandwiches that intrigued me both for its history and its saucy taste was the Louisiana Po'Boy!! The original Po'Boy Sandwich is a New Orleans favorite that is made with a spiced meat, chicken, or fried seafood filling of choice. This filling is stuffed into a French Baguette like loaf famous for a soft fluffy interior and crusty exterior. If you like your Po'Boy dressed, it comes with salad vegetables including lettuce, tomato, pickles and mayonnaise. Onions tend to be optional and the Po'Boys made with meat are accompanied with a coarsely ground mustard and/or gravy too.

Chili Baby Corn | Indo Chinese Kitchen

Chili Corn is another dish that is a favourite at Indian Style Chinese Restaurants. Sometimes though I find that it had a little too much chili for our taste. Last week when it was raining cats and dogs here, we were craving some nice hot Chinese food with rice I decided to make Chili Corn. We enjoyed it with Jasmine rice that I had picked up from my last visit to the wonderful Asian store in our city!!

Chili Tofu | Indo Chinese Kitchen

Chili Tofu is a take on the very popular Chili Paneer served in Indo Chinese establishments! I tasted Chili Paneer many years at Sakoni's - a Gujarati restaurant in Wembley, London. It was such a popular dish that Desis (colloquial for South Asians) living in London would plan special trips to Sakoni's just for a stab at the dish. I was dragged across town by just such an eager friend. Unfortunately at the time the dish I was least impressed with was, you guessed it, Chili Paneer. I am guessing that it was overshadowed by other delicacies like Chaat, Lassi, Samosa, that I focused on during the meal!!

Matar Tofu Masala | Spicy Green Peas and Tofu

One dish I have always loved is Matar Paneer! I make it often enough and we love it with parathas. Some days back I was just craving this curry, but there was no paneer at home. So I decided to go ahead and veganize this recipe to Matar Tofu!! The result was wonderful. Tofu picked up the flavours of this curry so well that even I was surprised. 

Kadai Tofu | Tofu with Fenugreek in a Tangy Tomato Sauce

Here's another Indian Style Tofu Recipe I'd like to share. After posting Tofu Tikka Masala and Palak Tofu, I was swamped with requests for more spicy tofu recipes from family and friends. Lately I made a delicious Kadai Tofu and here is the recipe for you!!

Ingredients:
1 block extra firm tofu
1/2 cup tomato paste
1 tbsp kasuri methi (dried fenugreek leaves)
1 green bell pepper
1 large onion, chopped fine
1" ginger, minced
4 cloves garlic, minced
1 green chili,chopped fine
1 tbsp oil
Salt to taste
1/4 tsp haldi (turmeric powder)
1/4 tsp zeera (cumin seeds)
1/2 tsp lal mirch (red chili powder)
1/4 tsp garam masala
1 tbsp dhania powder (coriander seeds powder)

Method:

1. Cube the tofu into bite size pieces. Dry roast it on a pan. Set aside.
2. Heat oil in a large frying pan. Add the cumin, and then the ginger and garlic. Reduce heat and fry for a couple of minutes. 
3. Next add the onions and fry until translucent. Now throw in the spices including the turmeric, red chili powder , and dhania powder.
4. Stir well, fry for a minute, then add about 2 cups of water, stir to blend. Cook on medium heat until the water has reduced to about half its original amount and the sauce has begun to thicken. 
5. Add the kasuri methi, garam masala, and salt to taste. Stir and continue cooking for 5-6 minutes.
6. Now add the tofu, reduce heat to low, and allow the tofu to absorb the sauce. 
7. Add the green peppers, give a final stir, heat, and enjoy.

There is just so much flavour in this recipe you can almost feel juicy tomatoes in your mouth when you eat it. Kadai Tofu can be enjoyed with Roti, Parathas, Naan, and even rice. Just prepare a simple dal | lentils to go with it and you have a complete meal! Sending this recipe out to Vardhini @ Cook's Joy. She is hosting Kalyani's Kitchen Chronicles - Only Vegan event this month.

Vegan Recipe

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Palak Tofu | Spinach Tofu

Palak or spinach is a wonderful vegetable. An iron rich super food, it tastes amazing both raw and cooked. Here I combine it with tofu to make a delicious Palak Tofu | Spinach Tofu for yet another Indian Style Tofu Recipe. This recipe is healthy, vegan, nutritious, and will leave you licking your fingers.

Tofu Tikka Masala | Yogurt Marinated Tofu in Tomato Gravy

 
Tofu is a wonderful substitute for paneer (Indian Style Cottage Cheese). I use regularly in my kitchen and so was surprised to find that I have posted just a handful of recipes on the blog. I would love to share some of the delightful dishes that I have whipped up successfully in my kitchen with my readers and so here goes. Last week I made my tried and tested recipe for Tofu Tikka Masala | Yogurt Marinated Tofu in a Tomato Sauce.

Daring Cooks October 2011: Moo Shu Tofu with Hoisin Sauce

Looks like chappati - bhaji right!! I too was surprised to discover that October 2011 Daring Cooks Challenge was a Chinese recipe that closely resembled and Indian dinner platter or a snack popularly called a frankie roll!! Though I was aware of varying types of Chinese, breads, including pancakes, these Mandarin Pancakes came as a big surprise to me. When I got the dough together for them, I found myself looking at chappati dough and not traditional pancake batter. The rolling and cooking process was similar too!! And they did taste wonderful.

Methi Matar Tofu Malai | Fenugreek Peas Tofu Curry

Tofu is one of my favourite foods. I use it in a variety of ways including to make Indian style vegetables and curries. Last night I paired it with one of my favourite vegetables - methi or Fenugreek. Fresh methi leaves are not very easily available to me so I tend to get the fresh frozen variety or the dry ones. For making methi vegetable, the fresh frozen variety is best.

Daring Cooks July 2010: Home Made Peanut Butter and Satay Dipping Sauce

The Daring Cooks challenge for July is Nut Butters!! We could choose from any type of nut including peanuts, walnuts, cashews, pecans, almonds, hazelnuts, or macadamias. The instructions were simple - puree the nuts into a paste or butter. Then use the fresh homemade nut butter in a savoury recipe.

Daring Cooks January 2010: Tofu Satay with Peanut Sauce

Satay or sate is a popular street food dish consisting of sliced and marinated chicken/other meats/tofu, skewered on the midrib of a coconut leaf, and grilled or barbecued over a wood or charcoal fire. These tasty morsels are then served with a variety of spicy seasonings and dipping sauces.

It is unclear where exactly Satay originated but it is very popular in most SE Asian nations including Indonesia, Malaysia, Singapore, Thailand, the Philippines and Vietnam. Did you know that Satay has multiple variations depending on the marinade uses, method of cooking and the dipping sauces provided!!!!