Spiced Tofu Poha Delight Recipe

Indian cuisine · 267 calories

Spiced Tofu Poha Delight recipe

About this recipe

Start your day with Spiced Tofu Poha Delight, a high-protein, vegan breakfast inspired by the flavors of Maharashtra. Flattened rice (poha) is the star ingredient, complemented by tender tofu cubes, vibrant green peas, and aromatic spices like turmeric and mustard seeds. Coconut milk adds a creamy richness, while lemon juice and fresh coriander brighten the dish with zesty and herbal notes. This quick recipe is perfect for gym mornings, providing balanced macros with fiber for digestion and protein to support muscle recovery. The cooking process is simple yet rewarding, with the spices blooming to create a fragrant and comforting meal. Serve it hot and enjoy the harmony of textures and flavors that make this dish a favorite for busy mornings or as a batch-prepped meal.

Ingredients

  • 50 g Lilcoo Little Millet Poha – Organic Samai/Kutki/Sama Poha Protein Rich Travel Food For Babies & Toddlers
  • - Fresh Tofu
  • - Onion-250 Gms
  • - GREEN PEAS 195GM
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 250 ml Keya Lemon Juice

Instructions

  1. 1. Rinse the flattened rice under cold water and let it drain completely.
  2. 2. Cut the tofu into small cubes and set aside for later use.
  3. 3. Heat oil in a pan and add mustard seeds; let them splutter for a few seconds.
  4. 4. Add curry leaves, chopped green chilies, and turmeric powder to the pan, stirring for 30 seconds.
  5. 5. Add chopped onions and sauté until they turn translucent, about 3-4 minutes.
  6. 6. Toss in the green peas and tofu cubes, stirring gently for about 5 minutes to combine flavors.
  7. 7. Lower the heat and add rinsed poha, mixing gently to coat with the spices evenly.
  8. 8. Drizzle coconut milk over the poha mixture and stir well to ensure even distribution.
  9. 9. Season with salt to taste and allow the mixture to cook for another 3-4 minutes on low heat.
  10. 10. Turn off the heat and sprinkle fresh coriander leaves for added aroma and flavor.
  11. 11. Squeeze lemon juice over the poha and mix lightly for a tangy finish.
  12. 12. Serve hot on plates, garnished with additional coriander leaves if desired.