Name: Vegetable upma with extra firm tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 35 g semolina; 12 oz extra firm tofu, pressed and finely crumbled; 1 tsp canola oil; 1/4 medium yellow onion, finely diced; 1/2 medium carrot, diced into 1/4-inch pieces; 2 tbsp frozen peas; 1 1/2 tsp fresh ginger, minced; 1 serrano pepper, minced; 1/4 tsp turmeric; 1/2 tsp salt; 1/2 cup water; 1/4 cup fresh cilantro, chopped; 3/4 tsp lime juice; 1 g brown mustard seeds; 1/2 tsp cumin seeds

Instructions

Prep 20 min · Cook 10 min

Place a 12-inch skillet over medium heat. Add the semolina and toast, stirring constantly, for 4 minutes until it smells nutty and looks slightly golden. Transfer to a small bowl and set aside.
Wipe out the skillet and return to medium-high heat with half the canola oil. Add the crumbled tofu and cook, stirring often, for 8 minutes until browned and slightly crisp. Remove the tofu from the pan and set aside.
In the same skillet, add the remaining oil over medium-high heat. When the oil is hot, add the mustard seeds and cumin seeds. Cook for 1 minute until the seeds sizzle and the mustard seeds begin to pop.
Add the onion, carrot, ginger, and serrano pepper to the skillet. Sauté for 4 minutes until the onion is translucent and the carrots soften. Stir in the turmeric, salt, and frozen peas.
Pour the water into the skillet and bring to a boil. Slowly pour in the toasted semolina while stirring constantly to prevent lumps. Reduce heat to low, cover, and simmer for 6 minutes until the water is absorbed and the semolina is soft.
Stir the cooked tofu back into the semolina. Remove from heat, stir in the lime juice, and garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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