KITCHARI W/ CRISPY TOFU What cuisine or recipes do you guys want me to do next?…
KITCHARI W/ CRISPY TOFU
What cuisine or recipes do you guys want me to do next?
TAG a friend and grab healthy weeknight recipe!
2 tbsp Coconut Oil
1 cup dried yellow mung dal (soaked in water over night)
1/2 cup jasmine rice
1 tablespoons grated fresh ginger
1 tsp salt
1 1/2 tbsp kitchari spice mix (I get it on iHerb)
5 cups vegetable stock or water
1 bunch organic curly kale, roughly chopped with stems removed
4 carrots, chopped
1/4 cup cilantro leaves
1. * best to soak mung dal over night*…. but if you haven’t planned ahead simply soak for 40 minutes. Rinse dal well until the water runs clear &drain.
2. Add coconut oil to a medium pot on medium-low heat. Add the kitchari spice mix then add the fresh ginger & stir. Add in the rice and mung dal. Season with sea salt and black pepper. Stir & add the 5 cups of water (or veggie stock)
3. Increase the heat to medium-high to bring to a boil. When it comes to a boil, turn the heat down to a simmer. Let the kitchari simmer for about 25 minutes, stirring occasionally. Then add in chopped carrots and cook for an additional 20 minutes, until you get a porridge-like consistency. It should be soft and creamy. Lastly add chopped kale, stir in and cook for 5 minutes.
4. Taste the kitchari to make sure the rice and dal are fully cooked. Adjust the seasoning, if needed, and stir again. Serve and enjoy with more rice if you would like, crispy tofu (recipe Below), cilantro and a squeeze of lime!
Extra firm tofu
1/4 corn starch
1.Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted.
2.Bring a hot skilled to medium heat and add enough avocado oil to cover the bottom of the pan. Add cubed tofu and cook on each side until golden and crispy. Season with salt and once removed from pan place on a plate lined with paper towel.
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