YOUR SOLIN GENERATED RECIPE
Savory Semolina Upma with Garden Vegetables
Toasted semolina and crumbled tofu sautéed with vibrant garden vegetables and aromatic spices, served with a dollop of creamy Greek yogurt for a satisfying, protein-packed finish.
INGREDIENTS
0.17 cup Semolina
6 oz Firm tofu
1 cup Non-fat Greek yogurt
0.25 tsp Avocado oil
0.5 tsp Mustard seeds
0.5 tsp Cumin seeds
1 sprig Curry leaves
0.25 cup Red onion
0.25 cup Carrots
0.25 cup Green peas
1 whole green chili
0.25 tsp Turmeric powder
0.5 tsp Sea salt
1 cup Water
1 tbsp Fresh cilantro
PREPARATION
Place the semolina in a dry skillet over medium heat and toast, stirring frequently, for 3-5 minutes until it smells nutty and turns a very light golden color. Set aside.
In a large pan, heat the avocado oil over medium heat. Add the mustard seeds and cumin seeds; once they begin to pop, add the curry leaves and the slit green chili.
Add the diced red onion and sauté for 2 minutes until translucent. Stir in the finely diced carrots and green peas, cooking for another 3 minutes until the vegetables begin to soften.
Crumble the firm tofu into the pan using your hands or a fork. Add the turmeric powder and sea salt, stirring well to combine and coat the tofu and vegetables in the spices.
Pour in the water and bring the mixture to a gentle boil.
Reduce the heat to low and slowly pour in the toasted semolina in a steady stream with one hand while stirring constantly with the other to prevent any lumps from forming.
Cover the pan with a lid and let it steam on low heat for 2-3 minutes until the water is fully absorbed and the semolina is fluffy.
Turn off the heat and garnish with fresh cilantro. Serve the warm upma in a bowl with a side of cold, non-fat Greek yogurt for a creamy contrast.