Someone told me the other day that, we should always remain positive and look at the bright side of things. So when I made terrible Rava Idlis on the weekend, the bright side became the delicious coriander chutney that I made with it, which thankfully was not that terrible.
Not the one to give up, I wanted to put the chutney to good use. Luckily I had some Tofu in the fridge, and that meant I could combine them both and come up with some really tasty and healthy as well. As a rule, the Punjabi in me hates anything that pretends to be Paneer (Cottage Cheese) and Tofu in my books is an impostor trying hard to look like my favorite Paneer. But having said that it is a healthy option and one that is easily available in the markets of Sydney.
Also lately I have been very inspired by BeerBiceps and his take on health and fitness. I love his straightforward and scientific approach to fitness and Indian food and find the information he shares easy to incorporate into my daily life (who thought I would be inspired by a health food blogger right). Hence this Hariyali Tofu salad came about. It was super easy to make and gave me the satisfaction of putting something good in my tummy. You can substitute the Tofu with Paneer or Chicken breast, and it is a great addition to be used in wraps, sandwiches, salads, Kababs and even to eat on its own.
Recipe: Cooking time 10 minutes
For the chutney
2 cups of Coriander leaves, washed and clean
1 tbsp desiccated Coconut
1 tbsp Curd (You can skip this for a dairy free version)
1 tbsp of peanuts (without skin) – You can skip Peanuts for a nut-free version
Salt to taste
4 – 5 Green chilies
Juice of a Lemon
Add all the ingredients in a grinder and blitz to a smooth paste. Refrigerate for up to 3 days.
For the Salad:
250 Gms Tofu (You can substitute Tofu with Paneer/Chicken breasts. The cooking time for the Chicken will be longer)
Juice of half a lemon
1 tsp Olive oil
1 diced Tomato or Beetroot
Marinate the Tofu in the chutney for atleast 30 minutes or preferably overnight
Heat 1 tsp Olive oil in a pan and grill the Tofu on all sides till golden, drain on an absorbent kitchen towel
Mix the Olive Oil & Lemon juice together and drizzle on the Salad leaves with the Tomato or Beetroot
Add the Tofu
Serve it any way you like and enjoy, I served it with some Moong dal with a small teaspoon of Ghee and brown rice. It made for a very balanced lunch.