Meet Rajma Masala, the lesser-known curry with larger-than-life flavor that’s about to rock your world.

I like to think of it as India’s version of chili; big, bold flavors, layered and simmered so they meld, mingle, and mature into something velvety, rich, and deeply comforting.

Make room in your heart because it’s time to fall in love with this luxurious, restaurant-quality Rajma Masala (that happens to be gluten-free, nut-free, soy-free, and packs in 26 grams of fiber per serving!).

Where’ve you bean all my life? Continue your love affair with Indian bean/legume dishes and try a few more faves from the RPL archives, like my creamy chickpea curry, braised Indian chickpea stew, dal palak (spinach dal), or red lentil curry!

Watch the video

The Indian Bean Dish Better Than Chana Masala

With over 350K views on Youtube, this rajma recipe is a huge hit with my community. I hope you love it just as much!

Rajma Masala 101

Originating in North India, particularly in the Punjab region, rajma masala is a kidney bean curry (rajma means “kidney beans” in Hindi).

The process of making rajma masala boils down to three steps plus an optional fourth step, each with an associated “key to success” which takes the final dish from “good” to “life-changing.”

Ingredient notes and substitutes 

• Dry kidney beans: Canned beans are a great convenient choice for so many recipes—but this is not one of them. The only way to achieve the signature texture and flavor of rajma is to cook dry kidney beans. As they cook, the beans get infused with the flavor of whole spices AND they release their starches into that liquid, making the resulting dish rich and flavorful. Plus, canned beans are too firm, so you’d have to simmer them until really soft anyways.  

• The Holy Quaternity of Indian Cooking: If you’ve made my Indian recipes before, you may recognize that this refers to onions, garlic, ginger, and green chilies. They form the base of the masala and add tons of flavor.

• Fresh tomatoes + tomato paste: We utilize both in the masala. The tomato paste adds a base layer of concentrated sweet-savoriness, and the fresh tomatoes get blitzed into a puree to add rajma’s signature tangy flavor. 

• Whole spices: The dried beans get cooked with a cinnamon stick and Indian bay leaves (AKA tejpatta), and these same spices are used in the masala—plus cumin seeds and black cardamom pods, if you can find them! Black cardamom is often used in Punjabi-style rajma to add a slight smokiness and unique robustly savory flavor, though it’s optional here. Finally, dried fenugreek leaves (AKA kasuri methi) are used in the tadka, which adds a robustly savory finishing flavor. 

• Ground spices: Some staples here: ground coriander, cumin, turmeric, Kashmiri chili powder, and, optionally, a few pinches of asafetida (AKA hing), which contributes an umami onion-garlicky flavor when cooked. And finally the classic finishing spice used in most North Indian gravy-style dishes, garam masala, gets added in the tadka. 

Substitutes

You can find all of the spices in this recipe at your local South Asian grocer or online, but here are some substitute options. 

• Don’t have Indian bay leaves / tejpatta? Use regular bay leaves. 
• Can’t get black cardamom? Omit it (there’s no close substitute). 
• Can’t handle spicy food? This recipe is designed to be moderately spicy. If you want zero heat, omit the chile peppers. If you want mild heat, use one pepper.
• Fresh tomatoes not in season? Use canned whole peeled tomatoes and give them the same blitz in the food processor. 
• No dried fenugreek leaves? There’s no real sub here, but you can double the amount of garam masala in the tadka. 

Step-by-step instructions

1. Soak the beans: Cover with plenty of water and stir in 1 ½ TBSP kosher salt. Soak at room temp for 8 to 12 hours.

2. Drain the soaked beans and rinse well.

3. Cook the beans: Add the beans to a large saucepan with 9 cups (2.1 L) water, baking soda (optional), and oil. Skim off any thick foam as the beans come to a boil. Partially cover and boil for 10 minutes. 

4. Reduce the heat and stir in 2 teaspoons kosher salt, the cinnamon stick, and bay leaves.

5. Cook uncovered at a gentle simmer until the beans are tender and squishable between your fingers, but not mushy. 

6. Strain the beans from the cooking liquid but keep the liquid (discard the spices). 

7. Make the masala: Heat the oil in a large saute pan over medium, then add the cinnamon stick, bay leaves, and black cardamom (optional). Stir for 30 to 45 seconds, then add the cumin seeds for 10 seconds.

8. Add the onion and serrano peppers and stir occasionally until the onions are browned, 12 to 15 minutes.

9. Add the garlic-ginger paste and tomato paste. 

10. Stir almost constantly for 90 seconds.

11. Add the blended tomato puree, salt, and pepper. Cook for 10 minutes at a rapid simmer, stirring occasionally, until you have a concentrated dark red paste.

12. Add the ground spices—coriander, chili powder, cumin, turmeric, and optional asafetida—plus a big splash of water. 

13. Stir frequently for 1 minute until thick and combined. 

14. Combine beans and masala: In the pan used for the beans (or other large, deep saute pan), combine the drained beans and masala. Toss the beans into the masala for 1 minute.

15. Add the reserved bean-cooking liquid (4 ½ cups / 1.1L). If you have less than that amount of reserved liquid, top off with water.

16. Bring to a boil, then reduce the heat, and simmer, covered, for 20 minutes, uncovering occasionally to stir.

17. Uncover and rapidly simmer for 10 final minutes until you have a velvety gravy.

18. Remove from the heat and pick out the whole spices and chiles. 
    
    Stir in cilantro and lemon juice, and pour the tadka on top just before serving. 

Tips for making this recipe

For greatness, don’t skip the tadka 

I’ve kept the tadka optional because this dish is still good without it, but it really shines with it, so I’d recommend not skipping it.

In case you’re not familiar, a tadka simply refers to briefly cooking spices and sometimes aromatics in a fat source, then pouring the entire thing—oil and spices—over the final dish. The hot oil releases the fat-soluble oils in the spices AND the oil gets infused with the spices’ flavor, so it’s a win-win, adding tons of dynamic flavor to the finished dish. 

5 tips for the perfect beans

1. Soak the beans in salty water. Beans are extremely dense and need salt from the get-go. Even a bangin’ masala can’t cure bland beans. Plus, soaking beans in salty water has been shown to make them more tender! 

2. Add baking soda + oil to the bean-cooking water. Baking soda helps soften the beans faster (by about 20 minutes in my tests) and thickens their texture, making the final texture similar to chili. If you prefer a soupier texture, omit the baking soda. The oil helps minimize the amount of foam the beans release as they come to a boil. 

3. Boil the beans for 10 full minutes. Raw kidney beans contain a toxin that can give you food poisoning, so boiling them for 10 minutes ensures the toxin is destroyed. I recommend keeping the beans partially covered during the boil so you don’t lose a ton of water to evaporation.

4. Top off with water as needed. If not using baking soda, the beans will take longer to cook, and you may need to top off with fresh water to ensure they’re submerged. 

5. Use texture as your doneness indicator. While I offer estimated times, they will vary based on how long you soaked the beans, whether you used baking soda, the freshness of your beans, etc. The beans are done when you can easily mash one between your fingers but before they become super mushy. 

After a 10-hour soak, I’ve found the below: 

• With baking soda: 40 – 45 minutes of cook time
• Without baking soda: 70 minutes of cook time

Want to make these beans in your Instant Pot? See the recipe card notes for detailed instructions!

When and how to multitask

There are several opportunities for “multitasking” in this recipe, by which I mean using inactive or mostly inactive cook time to do other prep work.

1. While the beans cook… start prepping the masala ingredients! After you’ve boiled the beans for 10 minutes, you’ll add the whole spices and reduce the heat. The beans don’t need babysitting so use this time wisely! 

2. While the onions brown… prep the garlic, ginger, and tomatoes! The onions need 12 – 15 minutes to brown and need only occasional stirring, so if you feel comfortable, use the time to blitz the garlic and ginger in the food processor and puree the fresh tomatoes.

3. While the tomatoes cook… measure the ground spices in a bowl (and do some cleanup!). 

4. While the rajma simmers… prep the tadka ingredients. Wait to actually cook the tadka (2 to 3 minutes) when the rajma is done so you can pour it on fresh. 

Prep ahead, if you want 

This dish, like a lot of Indian dishes, is a labor of love, so it’s not something you’d whip up on an average Tuesday night. That said, you can prepare lots of the items in advance to make this process more streamlined.

Cook the beans ahead of time. You can cook the beans and store them separately from the liquid and refrigerate for 2 to 3 days.

Prep the aromatics: If you’re in the habit of doing a little meal prep on the weekend like I am, chop/blend all the aromatics. Store the onions and serrano peppers together in a ziploc bag, then in an airtight container (to prevent onion odor in the fridge). Store the garlic and ginger together and the tomato puree separately for 3 to 4 days.

Frequently Asked Questions

Swooning over this velvety rajma masala? Let me know by leaving a rating and review below! Reading your comments makes my day

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Rajma Masala (Kidney Bean Curry)

Kidney beans get a major glow up in this restaurant-style North Indian rajma masala. The beans are cooked with whole spices, then combined with a robust onion-tomato masala and simmered with the bean cooking liquid into a hearty, velvety gravy layered with spices and richness.

Course Dinner

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 6 (makes 8 cups total)

Calories 329.8kcal

Author Nisha Vora

Ingredients

For the kidney beans

• 1 lb (450g) dried red kidney beans
• Kosher salt and freshly cracked black pepper (see Note 1)
• ½ teaspoon baking soda (optional, see Note 2)
• 1 teaspoon neutral-flavored oil
• 1 (2 to 3”) cinnamon stick
• 2 Indian bay leaves (AKA tejpatta; or regular bay leaves)

Whole spices and aromatics

• 3 tablespoons (42g) neutral-flavored oil
• 1 (2 to 3”) cinnamon stick
• 2 Indian bay leaves (AKA tejpatta; or regular bay leaves)
• 2 black cardamom pods, lightly pressed down on with your finger (optional, see Note 3)
• 2 teaspoons cumin seeds
• 1 large yellow onion, finely diced (2 cups / 300g diced)
• 1 to 2 serrano peppers, de-stemmed and slit open slightly (2 for spicy; omit for mild heat)
• 6 cloves garlic smashed down to remove peels
• 1" piece (8g) fresh ginger, peeled
• 14 ounces (400g) ripe tomatoes (see Note 4)
• 2 tablespoons (30g) tomato paste

Ground spices

• 1 ½ tablespoons (9g) ground coriander
• 2 teaspoons Kashmiri chili powder (see Note 5)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• A few pinches asafetida (optional, for extra oomph)

Finishing

• 1 cup (16g) fresh cilantro leaves and tender stems, chopped
• A few squeezes of lemon juice

Tadka

• 2 tablespoons (28g) neutral-flavored oil (or vegan butter)
• 2 cloves garlic, sliced into thin matchsticks
• 1" piece (8g) fresh ginger, peeled and sliced into very thin matchsticks
• 1 tablespoon dried fenugreek leaves, crushed between your fingers (see Note 6)
• 1 teaspoon garam masala
• ½ teaspoon Kashmiri chili powder

Instructions

• Soak: Cover beans with cold water, stir in 1½ TBSP kosher salt (see Note 1), and soak 8–12 hours. Drain and rinse.
• Boil the beans: Add soaked beans to a large saucepan with 9 cups (2.1 L) water, the baking soda if using, and the oil. Bring to a boil (covering the pot speeds this up), skimming off thick foam. Partially cover and boil for 10 minutes.
• Simmer the beans: Stir in 2 tsp kosher salt, 1 cinnamon stick, and 2 bay leaves. Reduce to a very gentle simmer (just a few tiny bubbles). Cook uncovered until beans mash easily between your fingers (don't overcook until mush though): for a 10 hour soak, this is ~40 to 45 minutes with baking soda, ~70 without.
• Strain: Drain beans over a bowl, reserving the liquid; discard the spices. You want 4½ cups (1.1 L) liquid—top off with water if short. Keep beans and liquid separate.
• Start the masala: Heat a large sauté pan over medium until hot, then add 3 TBSP oil. Once shimmering, add 1 cinnamon stick, 2 bay leaves, and 2 black cardamoms (if using); stir 30–45 seconds until aromatic. Add 2 tsp cumin seeds and sizzle for 10 seconds.
• Brown the onions: Add onion and serranos with a big pinch of salt. Cook for 12 to 15 minutes until deeply browned, adding a splash of water if they brown unevenly.

  Meanwhile: In a mini food processor blender cup, blend garlic and ginger into a coarse paste; transfer to a bowl with the tomato paste; Then add the whole tomatoes to the machine and blend into a puree.
• Build the base: Add the garlic-ginger-tomato paste mixture to the pan, stirring almost constantly for 90 seconds. Add the blended tomato purée, deglazing the pan with the liquid from the tomatoes; season with 1 tsp kosher salt and pepper to taste. Rapidly simmer ~10 minutes, stirring occasionally, until you have a concentrated, dark red paste.

  Meanwhile: Combine all the ground spices in a bowl.
• Bloom the ground spices: To the pan, add the Ground Spices plus a big splash of water. Add the combined ground spices plus a big splash of water. Stir 1 minute until thick, then remove from heat.
• Combine: In the large saucepan, combine the masala and drained beans over medium heat, tossing to coat for 1 minute. Add the reserved 4½ cups (1.1 L) liquid.
• Simmer: Bring to a boil, then cover and simmer on low for 20 minutes, stirring occasionally. Uncover and rapidly simmer for 10 minutes until the gravy has thickened.

  NOTE: If you didn’t use baking soda, mash ~10% of the beans against the pan to thicken.)

  Meanwhile: Prep the Tadka ingredients.
• Finish: Off the heat, fish out the bay leaves, cinnamon, serrano, and cardamom. Stir in cilantro and a few squeezes of lemon. Set aside while you make the Tadka.
• Make the Tadka: Add the oil or butter to a cold small saucepan, then turn to medium heat. Once shimmering or melted, add garlic and ginger; stir 1 to 2 minutes until the ginger frizzles at the edges. Add fenugreek, garam masala, and chili powder; stir for 20 to 30 seconds, then pour over the rajma.
• Serve: Taste and adjust salt and lemon. Serve with rice or flatbread, and yogurt if desired. It thickens as it rests, so loosen with water as needed.

Video

The Indian Bean Dish Better Than Chana Masala

Notes

1. Salt: Amounts are for Diamond Crystal kosher salt. Use roughly half if using table salt, sea salt, or Morton’s kosher salt.
2. Baking soda: Softens the beans faster and thickens the rajma to a stew/chili texture. For a soupier result, skip it but use 10–11 cups (~2.5 L) water to offset the longer cook and extra evaporation.
3. Black cardamom: Adds a smoky, savory depth typical of Punjabi rajma, but optional. Lightly crack the pods with your fingers — don’t fully crush or pound the pods, as the aroma can be overpowering.
4. Tomatoes: No good fresh ones? Use 14 oz (400g) canned whole peeled tomatoes, crushed or puréed.
5. Kashmiri chili powder: A mild Indian red chili powder. Substitute 1½ tsp sweet or hot paprika plus ¼ to ½ tsp cayenne pepper.
6. Fenugreek leaves (kasuri methi): Bring a bold, savory note to North Indian dishes. Find them at South Asian grocers or online.
7. Instant Pot beans: Soak per step 1. Add drained beans, 1 tsp oil, 2 tsp salt, cinnamon, and bay leaves (no baking soda) with 5 cups (1.2 L) water to the Instant Pot. Cook at high pressure for 8 minutes, followed by a natural release for 10 minutes, then manually release remaining steam. Beans should mash easily; strain per step 4.

Nutrition

Serving: 1.33cup | Calories: 329.8kcal | Carbohydrates: 56.1g | Protein: 18.3g | Fat: 14.2g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.1g | Sodium: 355.8mg | Potassium: 1061mg | Fiber: 26.8g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 16.7mg | Calcium: 45.4mg | Iron: 5.7mg

The post Rajma Masala (Kidney Bean Curry) appeared first on Rainbow Plant Life.

Yes, the cauliflower is raw, but I’m not asking you to go full rabbit-mode on a pile of chunky florets.

Instead, I’m talking fresh cauliflower shaved paper thin, then tossed in a drinkably delicious, ultra-creamy Thai-inspired dressing that’s delightfully tart (lime), sweet (agave), salty/savory (soy sauce and miso), herby (mint and cilantro), and spicy (chiles and ginger). 

One bite of this creamy-crunchy, make-ahead friendly salad (which is easy to bulk up into a main meal!), and you’ll be convinced: raw cauliflower can be genuinely craveworthy.

Out of the archives, onto the blog!

One of the toughest parts of writing Big Vegan Flavor was having to cut so many recipes from my first draft. My editor said it would’ve been a 1,000-page cookbook ). This cauliflower salad is the latest in the series—joining others like my crispy tofu tenders, savory oatmeal, and miso-sesame dressing

Ingredient notes

Cauliflower: Available in grocery stores year-round (though, depending on your location, quality tends to peak late summer through early winter).

Tips for buying: Look for a firm cauliflower that’s a uniform pale cream color with tightly packed florets. Or, as you can see in the photos, this salad is extra gorg with purple (or orange) cauliflower! 

Lime: Used in three ways. First, it’s squeezed over the shaved cauliflower to help soften its texture and smooth its raw edge, flavor-wise. As it briefly marinates, you’ll make the dressing, which features the lime’s zest and juice.

Aromatics: And speaking of that dressing—it draws inspiration from Southeast Asia with a combination of fresh green chiles, ginger, and lemongrass.

Fresh lemongrass tips & substitutes: Sold at at some well-stocked grocery stores, specialty grocers, or Asian grocers. If you don’t have access, omit it; or try a small dollop of lemongrass paste or half a teaspoon of powdered lemongrass.

Coconut milk: In keeping with the Southeast Asian flavor profile, the main liquid in this dressing is canned coconut milk. You don’t need much—just ⅓ cup adds enough richness to balance the raw cauliflower. (Use the rest of the coconut milk in my Thai green curry, avocado gazpacho, or butternut squash soup with crispy lentils!).

Substitute: If you’re strictly against using coconut milk, you can use another creamy plant-based milk like cashew milk or soy milk—make sure it’s a creamy variety and the only ingredients are cashews/soybeans and water. 

Umami boosters: Soy sauce and miso give the dressing that addictive je ne sais quoi. Yes, you read that right: you’ll want more raw cauliflower!

Fresh herbs: Fresh mint and cilantro tag-team to make things cool, refreshing, and a tad citrusy.

Roasted peanuts: You’ll add these at the very end for a salty crunch in every bite.

Peanut allergy? Sub with roasted cashews. 

Step-by-step instructions

1. Remove the cauliflower’s core and leaves. Shave the cauliflower with a mandoline or chef’s knife (see the recipe card for details).

2. Add the shaved cauliflower to a large bowl. Add half of the lime juice and two pinches of sea salt. Toss with clean hands to coat, and set aside to marinate.

3. To a blender or food processor, add the milk, lime zest, remaining lime juice, ginger, serrano, lemongrass, tamari, miso, agave, olive oil, 8 mint leaves, and 4 sprigs of cilantro.

4. Blend until well combined, then taste for seasoning and adjust as you like.

5. Pour the dressing over the cauliflower.
   

6. Toss with clean hands to coat well. 

7. Fold in the remaining mint and cilantro, peanuts, and avocado (if using).

8. Season with salt (or a dash of soy sauce) to taste.

Tips for making and serving this salad

Tips for shaving cauliflower

The name of the game here is to do your best—shaving cauliflower is an imperfect science. I’ve included detailed instructions in the recipe card for two different methods (mandoline and sharp knife) but regardless of which you go with, take your time.

Tips for using a mandoline 

1. Always wear a cut-safe glove. Protect those fingers!
2. Depending on the shape of the cauliflower, sometimes it works best to start with a large wedge; other times, it’s easier to break the head into large florets and shave those. You’ll get a feel for which option works best as you go.
3. To minimize the mess on your cutting board, shave the cauliflower directly over a large bowl. 

Save time by meal prepping!

1. Shave the cauliflower ahead of time, then store in a sealed ziplock bag or airtight container in the fridge for 3 to 4 days.
2. Make the dressing and store separately in the fridge for up to 5 days.
3. When you’re ready to make the salad, toss the shaved cauliflower with lime juice and let it sit for 5 to 15 minutes to soften, then add the dressing and mix-ins, and enjoy!

Perfect pairings for this salad

If you’re making this as a side salad, try serving it alongside one of these mains!

• Tempeh Kecap: A sticky, sweet-savory stir fry + this crisp, bright salad = a match made in heaven
• Creamy Coconut Rice with Five Spice Tofu: This quasi risotto-like main has a soft richness that wants something sharp and crunchy alongside it.
• Vegan Thai Green Curry: The salad makes an ideal bright, raw counterpart to this silky, warming curry.
• Butternut Squash Curry with Chickpeas: Give this sweet, mellow squash dish the fun and limey sidekick it deserves.
• Malaysian Curry Noodle Soup: Brothy, slurpy soups always pair beautifully with crunchy salads like this one.

…or upgrade this salad to an entrée!

I love a dinner salad, and this one is a great candidate for upgrading to “main meal status.” 

Here’s how:

• After dressing the cauliflower, fold in your favorite protein
  • My go-tos: baked tofu, fried tofu, or air-fried tofu
  • Low-lift options: Store-bought pre-baked tofu or defrosted shelled edamame
• Dice a ripe avocado and add it to the party 
• Bump up the amount of roasted peanuts for extra protein and satiation. 

Frequently Asked Questions

If this salad has you seeing cauliflower in a new light, I’d love to hear about it—leave a rating and review below!

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Shaved Cauliflower Salad with Lime Dressing

This bright and zesty cauliflower salad might just become your new favorite way to enjoy cauliflower. It’s shaved paper thin, marinated in lime juice, then tossed in a creamy, zingy, herby lime dressing so good you’ll want to drink it. Bonus: meal prep-friendly and easy to turn into a main dish!

Course Dinner, Lunch, Side Dish

Diet Gluten Free, Vegan, Vegetarian

Prep Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 125kcal

Author Nisha Vora

Ingredients

• 1 small head cauliflower, leaves trimmed (see Note 1)
• 3 juicy limes
• Fine sea salt

Coconut-Lime Dressing

• ⅓ cup (80 mL) full-fat canned coconut milk
• 1 ½- inch piece ginger, peeled and roughly chopped
• 1 small serrano pepper, stem removed (omit for no heat)
• 1 to 2 tablespoons finely chopped fresh lemongrass (optional, see Note 2)
• 1 ½ tablespoons tamari or soy sauce tamari for GF
• 2 to 3 teaspoons white miso
• 2 teaspoons agave nectar or brown sugar/coconut sugar
• 1 tablespoon (14g) extra virgin olive oil
• ½ heaping cup (10g) fresh mint leaves
• ½ cup (8g) fresh cilantro

Mix-ins

• ⅓ cup (47g) roasted peanuts or cashews, chopped
• 6 to 8 ounces (170 to 227g) edamame or baked tofu (optional, to make this a main meal)
• 1 large ripe avocado, diced or torn into pieces (optional, to make this a main meal)

Instructions

• Invert the cauliflower so the thick bottom core faces up. Run a knife around the core to slice it out; discard the core along with any leaves.
• Mandoline option: Slice the cauliflower into four wedges/quarters. Set the mandoline to ⅛ to ¼” (3 to 5 mm) thickness. Working over a large bowl and using firm pressure on the mandoline to ensure a clean cut, shave the cauliflower into slices. If this proves difficult, you can break the cauliflower into large florets—remove the tough center core first—then shave these on the mandoline. The cauliflower will break up a bit as you go, leaving you with little crumbs and small florets, which is fine.

  Chef’s knife option: Break the cauliflower into large chunks or florets, then slice as thinly as you can.
• Transfer the shaved cauliflower to a large bowl.
• Zest a large lime to yield 1 heaping teaspoon of zest; set it aside for the dressing. Now juice the limes to yield 6 tablespoons (90 mL) juice.
• Add half or 3 tablespoons (45 mL) of the lime juice to the cauliflower. Season with 2 pinches of sea salt. Toss with your hands to coat the cauliflower well and marinate while you prep the other ingredients.
• Shake the can of coconut milk before opening to help incorporate the cream, then measure out ⅓ cup (80 mL) in a glass or bowl, whisking to incorporate the liquid and cream.
• Make the Dressing: Add the milk to a blender or food processor along with the lime zest, remaining 3 tablespoons (45 mL) lime juice, ginger, serrano, lemongrass if using, tamari, 2 teaspoons miso, agave, olive oil, 8 large mint leaves (~3g), and the leaves/tender stems from 4 cilantro sprigs (~2g).

  Blend until well combined, scraping down the sides as you go. Taste for seasonings and adjust accordingly, adding more lime juice for acidity, more tamari for salty savoriness, or more sweetener to taste. Add the additional miso if desired.
• If using the edamame or baked tofu, add it to the bowl with the cauliflower. Pour the dressing on top, tossing with clean hands to combine. Tear or chop the remaining mint and cilantro leaves and add to the salad along with the chopped peanuts. Fold in the avocado, if using. Taste and season with salt to taste, or add a dash of soy sauce as desired.

Notes

1. After discarding the leaves and the tough bottom stem, a small cauliflower weighs approximately 20 to 26 oz / 570 to 740g.
2. To prep fresh lemongrass: Slice off the top tough stalks until you have just the tender bottom part left. Pound the lemongrass with a rolling pin or other heavy tool to break it up a bit (this releases its aroma). Peel away papery outer layers. With the tender inner core, chop finely. If you don’t have fresh lemongrass, you can try adding ½ teaspoon powdered lemongrass to the dressing.

Nutrition

Calories: 125kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Sodium: 353mg | Potassium: 296mg | Fiber: 3g | Sugar: 4g | Vitamin A: 83IU | Vitamin C: 22.2mg | Calcium: 24mg | Iron: 0.7mg

The post Shaved Cauliflower Salad with Lime Dressing appeared first on Rainbow Plant Life.

A zesty and bright sumac dressing coats a medley of crunchy veggies and fresh herbs, but the pièce de résistance? A scatter of za’atar pita chips, oven-baked till golden and oh so crunchy.

Enjoy this fresh and light yet flavorful salad any time of year. But have it in summer when produce is at its peak, and you’ll understand why fattoush is one of my favorite salads of all time. 

What is fattoush?

Fattoush originated in northern Lebanon, though it’s popular throughout the country as well as in Syria, Palestine, and Jordan, with regional variations abounding. The name comes from the Arabic root fatt, meaning to crush or crumble, a nod to the torn-up bread at its heart. It belongs to a larger family of dishes known as fattah, where stale flatbread, rather than being wasted, forms a central component of the dish:

“It’s likely that its origin, like that of many Arabic dishes, harkens back to times of austerity … Bread was often used to bulk things up and turn other pantry staples, like legumes, into a meal.” ~Reem Kassis, for Serious Eats

Regional variations abound, and if my own fattoush-sampling journey is any indication, you could work your way around the world trying different versions and never get bored (shout out to Cafe Jabelle in Melbourne, Australia for an unforgettable fattoush; my San Diego neighbors must try the version on Callie’s summer menu).

The fattoush you’ll find here features the expected ingredients—tomatoes & cucumbers, lots of fresh parsley and mint, and a sumac-olive oil dressing—but deviates in one way: rather than the traditional deep-fried pita (delicious, of course), this one calls for baked pita for ease. 

Baking whole pita brushed with olive oil is simple and effective, yielding ultra crunchy pita chips. I also brush the pita with za’atar, a tip I picked up from my Lebanon-raised friend who told me “we always sprinkle local za’atar on the fried pita.” 

PS: If you love the sound of this recipe, I highly recommend Palestinian chef Sami Tamimi’s cookbook, Boustany! It’s a celebration of vegetables and an homage to Palestinian food and culture.

Ingredient notes

Tomatoes & cucumbers: Found in nearly every variation of this salad as, historically, fattoush was made with three primary ingredients: tomatoes, cucumbers, and bread.

Tomato tips: If it’s tomato season where you live, any ripe tomato will work (heirlooms would be swoonworthy!). If you’re making this dish during the colder months, use cherry tomatoes, as those tend to be the sweetest.

Cucumber tips: I love Persian cucumbers (crisp, mildly sweet), but an English cucumber will work (scrape out those seeds!).

Lebanese pita: One of THE defining elements of this salad. If possible, use thin pita, like Lebanese pita or a generically-labeled “Arabic-style pita,” as these get crispiest in the oven. (Curious about the traditional method of deep-frying the pita? Jump to the end of the Tips section for instructions!).

Tips for buying: If you have a Middle Eastern market, they will have plenty of pita options. If not, use whatever thin pita you can find at your local grocery store

Bonus veggies: This is where you’ll see variation across different recipes. I like using scallions for their gently garlicky edge and radishes for their peppery bite.

Substitute: Not a radish fan? Check the “make this fattoush your own” section for swaps. No scallions? You can use red onions but make sure to soak them in ice water for ~10 minutes, as they’re quite harsh otherwise.

Fresh herbs: Absolutely integral to fattoush’s flavor identity. Parsley and mint are the traditional duo, but you could add a small handful of cilantro if you love it.

Sumac: Widely used in Middle Eastern cooking and essential to fattoush, this berry-hued spice shapes the dressing’s flavor profile with its singular fruity tartness and bright tang.

Tips for buying: Sold at spice shops (my fave is from Burlap and Barrel!), Middle Eastern markets, some well-stocked grocery stores, or online.

Pomegranate molasses: I doubt I’ll ever tire of gushing about this ingredient: it adds an inimitable sweet tang and squeal-inducing zing to the dressing. 

Tips for buying: Look for “all natural” pomegranate molases where the sole ingredient is pomegranate juice. This is my favorite brand, but I also enjoy all of these brands. Find even more options at Middle Eastern markets!

Step-by-step instructions

1. Combine 2 ½ tablespoons olive oil, za’atar, kosher salt, and black pepper in a small bowl. Arrange the pita on a rimmed sheet pan. 

2. Rub half of the seasoned oil mixture into the top sides. Flip and repeat on the other side of the pita with the remaining oil.

3. Bake the pita in a 400ºF/200ºC oven for 5 minutes, carefully flip, and bake for 4 to 5 minutes or until deeply golden brown and crunchy.

4. Let cool a bit and then tear into bite-sized pieces. 

5. Chop the cucumbers, tomatoes, and radishes into bite-sized pieces (full instructions are in the recipe card). Thinly slice the scallions. Chop the mint and parsley.

6. Add all the veggies and herbs to a large bowl.

7. Add the dressing ingredients: grated garlic, lemon zest and juice, sumac, pomegranate molasses, olive oil, salt, and black pepper.

8. Gently toss. Just before serving, scatter the toasted pita chips on top. Enjoy immediately!

Tips for making this recipe

Be deliberate about produce!

This salad puts fresh produce center stage, so it’s worth it to seek out the best-quality veggies you can afford/find. Check out your local farmers’ market or food co-op if you have one  

And try to slice the veggies into bite-sized pieces that are roughly the same size. Mouthfuls of similarly-sized morsels in a variety of textures = an exquisite eating experience.

Pita Tips

If possible, seek out Lebanese-style pita or “Arabic-style” pita, which is thin and flat. This is what’s traditionally used in fattoush, and it crisps up best in the oven. 

In our tests, when baking slightly thicker pita, some pieces stay chewy instead of getting crunchy. Admittedly, this is a minor tragedy… but it does dampen the textural experience. 

If your pita is slightly thicker, make these adjustments:

1. You may need only 2 pita instead of 3 (use the weight listed in the recipe card as your guide).
2. Warm the pita, either in the microwave for 10-15 seconds or in the toaster for 30 seconds, until warm–this makes it less likely to tear. 
3. Slice through the seam to split the pita into two single rounds.
4. Bake at a slightly lower temperature to prevent burning. See the recipe card notes for specifics.

Add the pita just before serving

Perhaps more than any other salad in the RPL universe, this one is best eaten fresh—as in, within the first hour of making it. 

One of the many textural delights of fattoush is the crunch of crisp pita in each bite, but the longer the assembled salad sits, the more the pita succumbs to the inevitable fate of bread exposed to moisture: sogginess.

So add the pita to the salad right before you serve it for peak textural contrast. 

Want to prep ahead of time? Check out the first FAQ!

Make this fattoush your own!

Permission to riff, granted.

• Not a fan of spicy radishes? Try diced red/yellow/orange bell pepper. Or just more cucumber. 
• Love cilantro? Replace some of the parsley with cilantro.
• Don’t have za’atar? Dust the baked pita chips with sumac.
• Add lettuce. Chopped romaine is used in many versions of fattoush so feel free to add some in (personally, I am partial to a lettuce-free salad!). 
• Partial to a creamy dressing? Drizzle a tablespoon or two of tahini into the dressing.
• Want a sprinkle of indulgence? Finish with vegan feta (…check out my recipe for Greek-style vegan feta)

How to deep fry pita 

If you want to try the traditional method of deep frying the pita (rather than baking it), here’s the run-down:

• Heat enough neutral-flavored oil for deep frying (or shallow frying) in a high-sided saucepan over medium-high;
• Tear the pita into pieces;
• Working in batches as needed, fry the pita for 3 to 4 minutes, stirring frequently, until golden.
• Transfer to a paper-towel lined surface and sprinkle with salt and za’atar.

Frequently Asked Questions

Are you now a proud member of the Fattoush Fan Club? If so, I’d love it if you’d leave a rating and review!

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Fattoush Salad

One bite of this vibrant fattoush salad and you may never want another salad again. Chopped veggies mingle with fresh herbs, crunchy za’atar pita chips, and a bright, tangy sumac dressing for fresh crunch and zesty zing every mouthful!

Course Dinner, Lunch, Salad, Side Dish

Cuisine Jordanian, Lebanese, Palestinian, Syrian

Diet Vegan, Vegetarian

Servings 6

Calories 242kcal

Author Nisha Vora

Ingredients

Toasted Pita

• 3 thin pita ideally Lebanese pita (6.5 oz / 180g) (see Note 1 if pita is not thin)
• 2 ½ tablespoons (35g) extra virgin olive oil
• 1 ½ teaspoons za’atar (see Note 2)
• Kosher salt and freshly cracked black pepper (see Note 3)

Salad

• 12 ounces (340g) Persian cucumbers (~4 Persian cucumbers)
• 12 ounces (340g) cherry tomatoes (or heirloom tomatoes, if in season)
• 10 (6 to 7 oz / 170 to 200g) radishes (see Note 4)
• 1 bunch scallions (about 6)
• 1 heaping cup (20g) flat-leaf parsley leaves and tender stems
• 1 cup (16g) fresh mint leaves

Sumac Dressing

• 1 large lemon (or 2 medium lemons)
• 2 to 3 cloves garlic (3 for garlic lovers)
• 2 to 3 teaspoons sumac, plus more to taste
• 2 tablespoons (40g) pure pomegranate molasses, more to taste (see Note 5)
• 3 tablespoons (42g) good-quality extra virgin olive oil
• ½ teaspoon maple syrup or agave nectar, as needed

Instructions

• Arrange a rack in the top third of the oven. Preheat to 425ºF/220ºC (see Note 1 if pita is not thin).
• While the oven preheats, wash and chop the vegetables.

  Slice the cucumbers lengthwise, scoop out the seeds, then dice into ½” (1.25 cm) pieces.

  Halve some of the cherry tomatoes, quarter some, and/or slice others. A variety of shapes is nice. If using bigger tomatoes, cut into the same size as cucumbers.

  Chop the radishes slightly smaller than the cucumbers.

  Trim the roots and any bruised tops on the scallions, then thinly slice.
• Toast the pita: In a small bowl, mix together 2 ½ tablespoons (35g) olive oil, the za’atar, black pepper to taste, and ½ teaspoon kosher salt (or half amount sea salt/table salt).

  Place the pita on a rimmed sheet pan (they will slightly overlap). Pour half of the seasoned oil mixture on the tops of the pita and rub it in. Flip and coat the second side.

  Bake for 5 minutes, then carefully flip (the pita is hot!) and bake for 4 to 5 more minutes or until deeply golden brown and very crisp. Allow to cool, then tear apart into bite-sized pieces.
• Chop the herbs: Chop the parsley. Sliver the mint or finely chop it.
• Assemble the salad: In a large bowl, combine the cucumbers, tomatoes, scallions, radishes, parsley, and mint.

  Use a microplane to zest the lemon into the veggies (1 tablespoon / 3g zest), then grate the garlic into the bowl.

  Add 3 ½ tablespoons (52 mL) of lemon juice, the sumac (I usually use 3 teaspoons), pomegranate molasses, 3 tablespoons (42g) olive oil, 1 teaspoon kosher salt (or half amount sea salt/table salt), and several cracks of black pepper.

  Use clean hands or tongs to gently toss the dressing into the salad.

  Taste, adding the sweetener as needed to balance acidity.
• Just before serving, scatter the salad with the toasted pita chips and gently toss.
• Taste, adding more pomegranate molasses or lemon juice for acidity, more sumac as desired, more olive oil for richness, and/or salt to taste. Serve immediately.

Notes

1. Thin Lebanese pita or Arabic-style pita are ideal, as they crisp up easily; sold at Middle Eastern grocery stores. If your pita isn’t thin, make these adjustments:
(1) You may need only 2 pita to yield 6.5 oz / 180g.
(2) Warm them up first in the microwave for 10-15 seconds or toaster for 30 seconds so they don’t tear too much;
(3) use kitchen shears or sharp knife to cut through the pita seam to split into two thin, single rounds;
(4) When tossing the pita with the oil and seasonings, you may need to use a pastry brush to get the oil onto the cut sides;
(5) Bake at 400ºF/205ºC for 5 minutes, then flip, and bake for 3 to 5 minutes.

2. Za’atar is sold at well-stocked grocery stores, Middle Eastern markets, spice shops, or online. I’ve tried many varieties, and Za’atar by Z&Z and Burlap & Barrel are my favorites. If you don’t have it, skip it.

3. If using sea salt or table salt, use about half the amount of salt listed in the recipe.

4. If you don’t like the slightly spicy bite of radishes, you can replace them with more cucumbers or tomatoes, or, if you want a little sweetness, diced red bell pepper.

5. I recommend “all natural” pomegranate molasses where the only ingredient is pomegranate juice. I love this brand and enjoy this one, this one, this one, or this one. Find even more options at Middle Eastern markets.

Nutrition

Calories: 242kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 1.9g | Sodium: 481mg | Potassium: 370mg | Fiber: 4g | Sugar: 6g | Vitamin A: 625.5IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 1.6mg

The post Fattoush Salad appeared first on Rainbow Plant Life.

Lightly breaded in cornmeal and potato starch (read: naturally gluten-free!) and jazzed up with a few simple spices, these pan-fried tenders take just a few minutes in a frying pan to develop a delectably golden, crispy crust…while remaining tender-chewy on the inside!

Snack on them straight out of the pan or serve with a dipping sauce—either way, these light and crunchy tenders are the lowest-effort way to make tofu pure fun.

Fun fact

I guess you could say I was a tad overzealous when writing my cookbook, Big Vegan Flavor, because I ended up having to cut a bunch of recipes so my manuscript wouldn’t be 1,000 pages (literally ).

These crispy tofu tenders were in the “tragically cut from the final draft” category (like these two recipes), so I’m glad I finally get to share them with you!

Ingredient notes

• Super firm tofu: Its low water content makes it the ideal tofu variety to use here—it’s chewy, a little meaty (the same qualities that make it perfect in my Thai Laab with Tofu), and on the sturdier side. In other words, it holds up great in the dredging process and feels most chicken-adjacent. 

Substitute: You can use extra firm tofu, but you’ll want to press it for 15 to 20 minutes first, ideally replacing the towels halfway through, to remove as much moisture as possible.

Plant-based “buttermilk”: AKA soy milk + apple cider vinegar! The vinegar curdles the soy milk to create a tangy flavor and thick texture. The thick liquid better coats the tofu, helping the dry batter adhere to all surfaces of the tenders.

Optional (but recommended): I add a bit of Better than Bouillon “no chicken base” (or an alternative brand like this) to the milk prior to mixing it with vinegar, which infuses it with a dose of salty umami. 

If using this ingredient, you’ll need to warm up the milk first so the concentrate can dissolve. Wait until the milk mixture cools, then stir in the vinegar (the milk curdles better at room temperature).

Cornmeal: I love using a stone-ground cornmeal to add a subtle crunchy texture. Bob’s Red Mill medium-grind cornmeal is a great option that’s widely available. I don’t recommend fine cornmeal, as it won’t add much texture (its flavor is also muted, as it’s typically produced with heavy industrial machinery). 

Potato starch: Just like in my simple baked tofu recipe, we use potato starch to achieve a crispy coating on the tofu tenders! Please note potato starch is NOT the same as potato flour. 

Substitute: Potato starch is the ideal starch here, as it tolerates high heat, yields a nice crispy texture, and has a neutral flavor. In contrast, in my rounds of testing, I could taste the chalkiness of cornstarch (though I may be sensitive to this), and arrowroot did not produce a crispy coating. 

Seasonings: We keep it simple with a few staples: nutritional yeast, garlic powder, dried oregano, onion powder, and smoked paprika (plus cayenne pepper, if it floats your boat). A little bit of cane sugar balances the flavor profile and helps the tenders brown to a mouth-watering hue. 

Step by Step Instructions

1. Prepare the batter: If using the Better than Bouillon, heat the soy milk in the microwave until warm, then whisk in the Better than Bouillon until dissolved. Cool to room temp.

2. Once cool, stir the vinegar into the milk, and set aside to curdle.

3. Prepare the tofu: Slice the tofu block in half crosswise.

4. Flip each half onto its taller side and slice downwards to create 3 even planks.

5. You should have six planks like this.

6. Slice the planks in half (or into 1” thick batons). Dab each with a paper towel to remove any moisture.

7. In a shallow bowl, combine the cornmeal, potato starch, nutritional yeast, sugar, spices, and salt.

8. Whisk well to eliminate clumps.

9. One by one, dip each tofu slab into the milk mixture, getting each side coated.

10. Dredge in the cornmeal batter, coating all sides thoroughly—no wet spots! Transfer each slab to a cutting board or plate.

11. Heat a 12-inch frying pan over medium-high with the oil. Add the slabs in a single layer and reduce the heat to medium. Cook undisturbed for 3½ to 4½ minutes, until the bottoms are golden brown.

12. Use an offset spatula or other small spatula to flip and cook 2 to 3 minutes on the second side. 

13. Flip onto each of the thinner sides and cook for 1 minute (or less) until golden brown all over.

14. Transfer to a wire rack and cool for 5 minutes.

Tips for making crispy tofu tenders

Minimize the mess

The dredging process is, by nature, a little bit messy. If mess = stress in your kitchen, here are my top tips for minimizing both:

1. Set up for success: Line up your stations so you’ve got the milk mixture next to the cornmeal mixture next to an empty plate where the battered and breaded tofu tenders will go.
2. Assign one hand to each task: Pick one hand to be your milk-dunking hand and let the other be your dredging hand, and confine each to its job. Your hands are going to get messy—but at least they’ll be messy in orderly, designated ways.

Tips for frying the tofu tenders 

1. After you add the oil, don’t forget to reduce the heat to medium, as the coating will burn otherwise. 
2. If you start to notice significant charring during the cooking process, lower the heat a touch more (light charring in spots is okay). 
3. The easiest way to flip the tenders is to use an offset spatula like this along with another smaller spatula or turner.

Sauce ‘em up!

Let me be clear—these tofu tenders are delicious straight out of the frying pan.

But  they’re even more fun with a great sauce for dipping! Try these tenders with:

• Personal favorite: my vegan ranch dressing. The herby creaminess is a divine pairing. 
• Creamy but grown up: this creamy, garlicky vegan aioli. 
• Cooling, creamy, and gorgeously green: this 5-minute avocado crema
• For a sweeter option: You can’t go wrong with my homemade BBQ sauce (or keep things quick with your fave store-bought option). 
• For a slightly spicy option: Make this simple Sriracha Mayo—mix together ¼ cup (56g) vegan mayo + 2 ½ teaspoons Sriracha + ½ teaspoon lime juice (more or less Sriracha or lime to taste!)

Frequently Asked Questions

Hope you (and your kiddos) love these tofu tenders! If so, please leave a rating and review below—it means the world to me!

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Crispy Tofu Tenders

These crispy tofu tenders are tofu at its most fun (and kid-friendly)! Simple to make—just dredge super-firm tofu planks in vegan buttermilk + a spiced gluten-free breading, then give them a few minutes in a hot pan to crisp up to golden-edged perfection. Snack on them plain or dunk in your favorite dipping sauce!

Course Dinner, Lunch, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 346kcal

Author Nisha Vora

Ingredients

• ⅓ cup (80 mL) soy milk
• 1 teaspoon Better than Bouillon “no chicken base” (optional)
• 1 ¼ teaspoons apple cider vinegar
• 16 oz (454g) super-firm tofu, drained
• 3 ½ tablespoons (34g) medium-grind or coarse-grind cornmeal
• 4 ½ tablespoons (45g) potato starch (see Note 1)
• 2 tablespoons + 2 teaspoons nutritional yeast
• 2 teaspoons organic cane sugar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Heaping ¼ teaspoon onion powder
• Heaping ¼ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for a mild kick)
• Kosher salt (Diamond Crystal) and freshly cracked black pepper
• 2 ½ to 3 tablespoons (35 to 42g) avocado oil (or other neutral-flavored oil)

Instructions

• If using the Better than Bouillon “no chicken base”: Add the soy milk to a small-medium bowl and heat in the microwave until hot, about 45 seconds. Whisk the Better Than Bouillon into the milk until completely dissolved.

  Cool to room temperature (place in the fridge to speed this up). In the meantime, work on steps 3 and 4.

  When the mixture has cooled to room temp, stir in the vinegar and set aside to curdle.
• If not using the Better than Bouillon “no chicken base”: In a small-medium bowl, whisk together the milk and vinegar; set aside for a few minutes until curdled.
• Slice the tofu block in half crosswise, then flip each half onto its taller side. Slice downward to get 3 evenly-sized planks. From here, halve the planks lengthwise into 1” thick batons, so you have 6 batons per half, 12 total. Gently press down on each with a paper towel to remove any excess moisture.
• In a shallow bowl or pie plate, combine the cornmeal, potato starch, nutritional yeast, sugar, garlic powder, oregano, onion powder, paprika, cayenne if using, several twists of black pepper, and 1 ½ teaspoons kosher salt (¾ tsp if using sea salt/table salt). Whisk very well to remove clumps of potato starch.
• Arrange your work station: cooled milk mixture, cornmeal breading, and a cutting board or large plate. When battering and breading, to minimize mess, reserve one hand for the milk and one hand for the breading.
• Working with one tofu slab at a time, use one hand to dip all sides of it into the milk, then use your other hand to dredge each side into the cornmeal batter, coating well. Set aside on the large plate. Repeat with the remaining tofu slabs, taking care to coat each piece individually.
• If you have leftover cornmeal batter, dredge the tofu again, focusing on any spots of the tofu that aren’t well coated.
• Heat a 12-inch frying pan over medium-high heat for a few minutes, then add the oil. Once shimmering, arrange the slabs in a single layer. Reduce the heat to medium. Cook for 3 ½ to 4 ½ minutes, or until the bottoms are golden brown.
• Flip and cook for 2 to 3 minutes on the second side, or until golden brown, lowering the heat as needed to prevent burning (light charring is okay). Finally, cook for 1 minute or less on each of the thinner sides of the slabs until those are browned too.
• Transfer to a wire rack to cool for 5 minutes, then enjoy plain or serve with your favorite dip.

Notes

1. While you can technically substitute with arrowroot powder or cornstarch (use 4½ tablespoons / 36g), potato starch works best. Personally, I can taste a the slight chalkiness when using cornstarch. And when using arrowroot powder, the coating didn’t get very crispy. 

Nutrition

Calories: 346kcal | Carbohydrates: 24g | Protein: 22g | Fat: 18.4g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.49g | Monounsaturated Fat: 6.35g | Sodium: 442.1mg | Potassium: 154.4mg | Fiber: 5g | Sugar: 3g | Vitamin A: 220IU | Calcium: 89.5mg | Iron: 4.4mg

The post Crispy Tofu Tenders appeared first on Rainbow Plant Life.

Starring crumbled tofu pan-fried into meaty morsels, tossed with aromatics and fresh herbs, and infused with a tart, spicy, sweet-savory dressing that sings with a symphony of flavor: funky vegan fish sauce, bright lime, and nutty toasted rice powder.

Delicious on its own, or pile it into lettuce cups with sticky rice for a very fun dinner.

What is laab?

Laab (or “larb” as it’s often spelled in the West—Pailin Chongchitnant of Hot Thai Kitchen explains why) is a ground meat salad hailing from northeastern Thailand (known as the Isaan region) as well as Laos (it’s the national dish of Laos!). 

It’s known for its bright, bold confluence of flavors—tangy, spicy, aromatic, fresh, and plenty of savory salty depth—and has a uniquely nutty, popcorn-esque flavor from toasted rice powder (khao khua).

Outside of the obvious swap necessary to make a vegan version of Thai laab (ground meat → tofu), the key flavor identity remains the same… meaning this plant-based version has all the signature vibrance of the original!

Ingredients & Substitutes

• Super firm tofu: The best pick for mimicking ground meat. It’s already pressed and dense, so it cooks up chewy and meaty. Sometimes labeled “high-protein tofu.”
• White rice: Used to make toasted rice powder (khao khua), an essential ingredient that gives laab its roasty flavor and slight crunch, thickening the dressing with its starches. It’s simpler to make than it sounds: just toast Thai sticky rice (or jasmine rice) in a dry pan until golden brown, then grind it into a coarse powder. Buy Thai sticky rice online (here or here) or at Southeast Asian grocers.
• Vegan fish sauce: Salty, savory, funky—without any fish involved! Most versions use some mix of mushrooms, soybeans, salt, and seaweed to deliver the umami blast that laab needs. I like Ocean’s Halo best; Tofuna Fysh works too, as does Au Lac (this one is very salty — start with a lot less).
• Thai roasted chili flakes:Traditional in laab. Look for roasted Thai chile flakes at Southeast Asian grocery stores or online, or see the substitutes below if you’d rather not buy them or are sensitive to heat.
• Fresh makrut lime leaves: If you’ve ever swooned over the flavor of Thai food, there’s a good chance you were swooning over the otherworldly citrus dimension lime leaves bring. Find them at Southeast Asian grocers and large Asian markets like H Mart, labeled “lime leaves,” “makrut lime leaves,” or “kaffir lime leaves” (I don’t recommend using the latter term, as it’s a slur).
• Shallots & Lemongrass: In Southeast Asian cooking, shallots and lemongrass are what onion and garlic are to Indian food—fundamental aromatics that build tons of flavor! Lemongrass is sold at well-stocked grocery stores and Asian markets.

Substitutes

Even if you don’t have access to a Southeast Asian grocer, you can make this recipe with delicious results!

• No super firm tofu? Use extra-firm and press it for 20 minutes before crumbling.
• No Thai sticky rice? This works well with white jasmine rice.
• Don’t want to toast your own rice? Buy roasted rice powder instead. 
• No vegan fish sauce? Soy sauce or tamari work great. Use less; exact amounts are in the recipe card notes.
• No Thai roasted chili flakes? Use another Asian chile flake like Sichuan chili flakes (or gochugaru for milder heat) OR use 1 to 3 teaspoons of fresh minced chilies—bird’s eye chiles, serranos, or jalapeños.
• No makrut lime leaves? Add 1 teaspoon of fresh lime zest to the dressing. Still very delicious.
• No lemongrass? Omit it, or add ½ teaspoon powdered lemongrass to the dressing, then taste and add more as desired.

Step-by-step instructions

1. Toast the rice: Heat a large frying pan over medium heat (for jasmine rice) or medium-low heat (for sticky rice), then add the rice.

2. Stir frequently until it begins to take on color, then start stirring constantly until golden brown with a toasty, popcorn-like aroma (7 to 10 minutes). Transfer to a bowl and cool.

3. Make the toasted rice powder: Grind the rice into a coarse powder using an electric spice grinder/coffee grinder.

4. Grind for just a few seconds to retain some texture. Alternatively, grind the rice using a mortar and pestle.

5. Prep the lemongrass by peeling away the outer layers and slicing off the tops of the stalks.

6. Pound the remaining bottom sections with a rolling pin to release the aromatic oils, then finely chop.

7. Cook the tofu and aromatics: Crumble the tofu by hand into small morsels, roughly the size of a blueberry.

8. Heat a large frying pan over medium-high for, then add the oil and the crumbled tofu with a pinch of salt.

9. Cook undisturbed for 2 to 3 minutes to start the browning process, then cook for 10 minutes total, stirring occasionally, until golden brown. Transfer to a large bowl.

10. Return the pan to medium heat with a bit of oil. Cook the shallots for 2 minutes until softened, then add the garlic and lemongrass for 1 to 2 minutes. Transfer to the bowl of cooked tofu.

11. Make the dressing: whisk together the toasted rice powder, lime juice, chili flakes, fish sauce or soy sauce, sugar, and minced lime leaves (or lime zest). 

12. Assemble: Add the dressing to the tofu-aromatics mixture.

13. Stir well to coat.

14. Fold in the mint, cilantro, and scallions and taste for seasonings.

Tips for making Thai laab

Make substitutions as needed

While I would love for everyone to be able to try the recipe as it’s written (it delivers the unique quintessential flavors of laab that I love so much), I know many readers won’t have access to every single ingredient.

Jump up to the ingredients section for substitutes for the specialty ingredients, including fresh lime leaves, lemongrass, Thai chile flakes, and vegan fish sauce. 

Tailor the spice

Laab is traditionally quite spicy, but I know that’s not everyone’s cup of tea. Here are a few tips for achieving the perfect spice for your palate:

• If you’re using Thai chili flakes, start slowly. 2 teaspoons—the upper end of the range called for in the recipe—makes for a spicy laab! 
• Feel free to try other Asian chili flakes: Sichuan chili flakes would be great, and gochugaru would give you a milder heat.
• If using fresh chiles: Try 1 to 3 teaspoons of minced fresh chile peppers. Listed from mildest to hottest: jalapeños, serrano peppers, or birds’ eye chilies. 

Tips for Toasted Rice Powder

1. If using Thai sticky rice, AKA glutinous rice, use medium-low heat; at a higher heat, the rice tends to start smoking.  

2. If using white jasmine rice, you can start with medium heat, though you may still want to eventually lower to medium-low heat for even toasting.

3. Once the rice takes on some color, start stirring constantly. This will give you evenly golden brown rice with a deep, roasty nutty flavor (and prevents burning). 

4. Wait until the rice has cooled, then transfer to your grinding tool of choice and grind it into a coarse powder, not a fine powder.

If using a mortar and pestle, it will take 4 to 5 minutes with some arm power. If using an electric spice grinder or coffee grinder, it takes just a few seconds. 

Frequently Asked Questions

Lovin’ this laab? Let me know by leaving a rating and review below! Reading your comments makes my day!

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Thai Laab (Larb) with Tofu

This Thai Laab (Larb) with Tofu showcases all the vibrant flavor of laab—a ground meat salad from northeastern Thailand and Laos—but skips the meat. Featuring crisp-chewy tofu, aromatic lemongrass and shallots, and a fresh, tangy, bright dressing.

Course Dinner, Lunch

Cuisine Laotian, Thai

Diet Gluten Free, Vegan, Vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 285.6kcal

Author Nisha Vora

Ingredients

• 2 ½ tablespoons (32g) Thai sticky rice (aka white glutinous rice) (OR white jasmine rice, see Note 1)

Tofu and aromatics

• 16 ounces (454g) super firm tofu, drained
• 2 tablespoons (28g) neutral flavored oil, separated
• Kosher salt
• 1 large shallot, thinly sliced (~ 2 oz / 55g once sliced)
• 4 cloves garlic, finely chopped (optional if using lemongrass and lime leaves)
• 2 stalks fresh lemongrass (see Note 2)

Dressing

• 4 fresh makrut lime leaves (OR 1 teaspoon finely grated lime zest, see Note 3)
• 3 ½ tablespoons (52 mL) freshly squeezed lime juice
• ½ to 2 teaspoons Thai chili flakes (or fresh chilies, see Note 4)
• 2 ½ tablespoons (38 mL) vegan fish sauce (see Note 5 for sub)
• 1 tablespoon brown sugar

Finishing

• ¼ cup tightly packed (6g) fresh mint leaves, chopped
• 1 handful (6 to 8g) cilantro leaves, chopped
• 3 to 4 scallions, bruised tops trimmed and thinly sliced (optional)

For serving

• Cooked sticky rice (or other white rice)
• Fresh crunchy vegetables such as lettuce leaves, wedges of green cabbage, sliced cucumbers or snap peas
• Lime wedges

Instructions

• Toast the rice. Heat a large frying pan over medium-low for 1 ½ to 2 minutes (for jasmine rice, use medium heat). Add the rice and stir frequently. Once it starts to turn color, stir constantly until deeply golden brown with a toasty popcorn-like aroma, 7 to 10 minutes.

  If it starts to smoke a lot, reduce the heat. Transfer to a bowl to stop cooking.
• Grind the rice. Once the rice has cooled, transfer to an electric spice grinder/coffee grinder or a mortar and pestle and grind into a coarse powder.

  If using an electric grinder, it'll only be a few seconds–you still want some texture. If using a mortar and pestle, it will require some arm power and 4 to 5 minutes.
• Prep the lemongrass. Peel away the papery outer layers and slice off the top part of the stalks until you have just the tender bottom section. Pound the lemongrass with a rolling pin or other heavy tool to lightly break it up and release aroma.

  With the tender inner core, chop it very finely or mince; store with the garlic.
• Prep the lime leaves. Fold the leaves in half to strip out the center vein, then fold up the leaves and mince as finely as you can (like chiffonading basil very finely).
• Prep the tofu. Crumble the tofu into very small pieces with your hands, about the size of a blueberry.
• Cook the tofu. Return the frying pan to medium-high heat for 2 minutes, then add 1 ½ tablespoons (21g) of oil.

  Add the crumbled tofu with a pinch of salt. Cook undisturbed for 2 to 3 minutes to allow some browning. Cook for a total of about 10 minutes, stirring only every 1 ½ minutes, until golden brown in most spots.

  Note: If the tofu starts to char, reduce the heat to medium.

  Transfer the tofu to a large bowl and allow the pan to cool off a bit.
• Saute the aromatics. Return the frying pan to medium heat and add the remaining ½ tablespoon of oil. Add the shallots and season with a pinch of salt.

  Stir frequently for 2 minutes, or until softened. Add the garlic and lemongrass and stir frequently for 1 to 2 minutes, or until the smell of raw garlic cooks off.

  Transfer to the bowl of cooked tofu.
• Assemble. To the cooked tofu mixture, add 2 tablespoons (24g) of the toasted rice powder, the minced lime leaves (or lime zest), lime juice, chili flakes, fish sauce (or lesser amount of soy sauce), and the sugar. Toss well to coat the tofu.

  Taste, adding more lime juice for brightness, more fish sauce for savory saltiness, more rice powder for toasty crunch, or more sugar for balance.
• Fold in the mint, cilantro, and scallions if using. Season to taste with salt as needed. If desired, mix in more toasted rice powder.
• Serve with cooked rice for scooping and fresh veggies/lime wedges on the side.

Notes

1. While sticky rice is traditionally used in Thailand/Laos, you can use jasmine rice with great results. As a shortcut, you can also purchase roasted rice powder at some Asian markets.
2. If you can’t find lemongrass, just omit it. Or, if you have powdered lemongrass, try adding ½ to 1 teaspoon to the sauce.
3. Fresh makrut lime leaves are sold at Southeast Asian grocery stores and some larger Asian grocers (e.g., H Mart). They may be sold frozen sometimes.
4. If using Thai chili flakes, start slowly, then add more to taste; 2 tsp is quite spicy! As a sub, you can use other Asian chili flakes, such as Sichuan chili flakes (or gochugaru for mild heat). Or use 1 to 3 teaspoons of finely minced fresh chilies, such as birds’ eye, serrano, or jalapeños–3 teaspoons will be fairly spicy.
5. If you don’t have access to vegan fish sauce, use 1 tablespoon + 1 teaspoon soy sauce (or tamari).

Nutrition

Calories: 285.6kcal | Carbohydrates: 16g | Protein: 20g | Fat: 16g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 353.8mg | Potassium: 119.8mg | Fiber: 3.2g | Sugar: 4.3g | Vitamin A: 104IU | Vitamin C: 5.7mg | Calcium: 117.8mg | Iron: 4mg

The post Thai Laab (Larb) with Tofu appeared first on Rainbow Plant Life.

This plant-based version of a Vietnamese bánh mì is nothing short of heavenly: a delicately crispy roll spread with umami-infused mayo and an (optional) rich, mushroom-walnut pâté, layered with golden-crusted slabs of chili-lemongrass glazed tofu, and topped with signature pickled daikon and carrots, fresh herbs, and sliced chiles.

With all the flavor highlights that make the classic sandwich so beloved—salty savory richness, a bit of spice, herby freshness, and plenty of bright, pickle-y zing—the first bite will transport you straight to sandwich heaven.

The bánh mì framework

Celebrated Vietnamese food writer Andrea Nguyen of Viet World Kitchen said it best: “As long as you maintain the framework of crisp bread, succulent filling, tangy pickled vegetables, chile slices, cucumber, and herbs, you can feature practically anything else in it.”

Indeed, the genius of this iconic Vietnamese sandwich is its mix of components that work harmoniously together: a light, crispy-crusted bread roll, some sort of mayo spread, pâté, a protein, đồ chua (pickled vegetables), and herbs to finish.

To streamline this recipe, I’ve chosen to make the pâté optional. But if you have the time, it is SO worth it! And it can be made several days ahead of time.

There’s no better sandwich.

Why Banh Mi is the world's best sandwich.

With over 100K views on Youtube in the first week, this banh mi recipe is a huge hit with my community. I hope you love it just as much!

The 6 components—and how to nail them

Component #1 – Bread

“Bánh mì” means “wheat bread” in Vietnamese—the fact that it’s both the name of the sandwich and the all-important vehicle holding it together speaks to the importance of this first element in the framework.

Traditional bánh mì are made with Vietnamese baguette-style rolls, which are soft on the inside but have airy, crackly crusts (and less dense than traditional French baguettes). 

Where to buy: Find them at Vietnamese supermarkets/bakeries or Vietnamese restaurants (especially ones that serve bánh mì).

Substitute: There are plenty of American supermarket options that work well here, including soft-ish French or Italian loaves/rolls, ciabatta rolls, hoagie rolls, or mini slider buns. Look for relatively soft breads, nothing too crunchy, chewy, or dense (and steer clear of sourdough).

Component #2 – Pickled daikon & carrots (đồ chua)

“Đồ chua” translates to “pickled things” or “sour things” in Vietnamese, and it’s possibly the most signature element of a bánh mì. Sweeter than Western-style pickles, their tangy-sweet punch and fresh crunch brighten the richer elements of the sandwich.

You’ll julienne carrots and daikon radish, then massage them with salt to encourage them to soften and release excess moisture, and finally pickle them in a simple vinegar-sugar-salt brine.

Ingredient tips: Find daikon radish at well-stocked supermarkets as well as Asian grocers. And no need for fancy vinegar here—cheap distilled white vinegar is ideal because its sharp edge cuts through fatty fillings really well.

Substitute: If you can’t find daikon radish, you can try using white turnips (it’s a bit earthier) or jicama (it’s sweeter, with no bite). Avoid “regular” red radishes, as they’re too peppery and assertive.

Component #3 – Mayo

Similarly, nearly every bánh mì features mayo, which adds an indulgent fatty richness which plays beautifully against the brightly sour pickles (element #5).

In this recipe, you’ll combine vegan mayo, Bragg’s Liquid Aminos, and plenty of black pepper for a 1-minute (but delicious!) umami-infused mayo. 

Maggi seasoning is what’s traditionally used in bánh mì, but I personally prefer Bragg’s Liquid Aminos for its simpler ingredient profile (just vegetable protein from soybeans and purified water), plus its rich, salty-savory flavor tastes reasonably similar to Maggi. 

Ingredient tips: Just Mayo and Follow Your Heart Vegenaise are my preferred brands of vegan mayo. Find Bragg’s Liquid Aminos in well-stocked grocery stores (or feel free to use Maggi seasoning if you prefer). 

Substitute: If you can’t find Bragg’s Liquid Aminos, note that it is not interchangeable with coconut aminos, which are sweeter. Use soy sauce instead—but you’ll want to use more soy sauce, as it’s milder in effect.

Component #4 – Pâté (Optional but recommended)

Many classic bánh mì contain pâté, a spread typically made from pureed animal liver, which brings another layer of savory richness.

The good news—you don’t need animal products to make a killer pâté!

Taking inspiration from my lentil tacos—which features a killer combo of earthy lentils, meaty mushrooms, and umami-rich walnuts—this vegan pâté is so delicious that I shamelessly eat it by the spoonful. Here, it adds the quintessential richness and complex savory-slightly sweet flavor that make a bánh mì special.

To streamline this recipe, I’ve chosen to make the pâté optional. But if you have the time, it’s well worth making (and it can be made ahead of time)!

Component #5 – Protein

In the world of bánh mì, you’ll find lots of variation in this element, though pork is often featured. 

Our plant-based bánh mì is piled high with slabs of chili-lemongrass glazed tofu, a nontraditional but extremely fun centerpiece of the sandwich—and a dynamite flavor companion to all the other elements.

Ingredient tips: You can find fresh lemongrass at some well-stocked grocery stores, specialty grocers, or Asian grocers. Jump to the Tips section for how to prepare it!

Substitute: If you can’t find lemongrass, just omit it—there are so many other delicious flavors in both the tofu glaze and the sandwich overall!

Component #6 – Toppings

Fresh cilantro sprigs are classic and pretty much nonnegotiable (unless you have a genetic intolerance). I also like to add fresh mint and sliced chiles (predictable, I’m a spice fiend ). Optionally, feel free to add a few spears of cucumbers or other crunchy veg!

Substitute: Cilantro-hater? Skip it and just use mint. Not into spicy? Go easy on the fresh chiles, or omit altogether.

Step by step instructions:

For visual step-by-step instructions, watch the YouTube video!

1. Element 1–Pickled Daikon & Carrots: Start at the 00:20 mark. 
2. Element 2–Vegan Pâté: Start at the 02:14 mark.
3. Element 3–Chili-Lemongrass Glazed Tofu: Start at the 05:40 mark. 
4. Element 4 & 5–Bread & Umami Mayo: Start at the 09:09 mark.
5. Assembling the Sandwich: Start at the 10:18 mark. 

Tips for making this vegan bánh mì

Don’t skip the saltwater tofu soak

As I explain in more detail in my guide on how to cook tofu, soaking tofu in hot salty water draws out moisture from within the tofu block—even more efficiently than pressing the tofu! As an added bonus, it also seasons the tofu from within.

In my various recipe tests, we tried the tofu using the hot saltwater soak and using the classic pressing method, and the version with the hot saltwater soak was noticeably more flavorful.

Tofu Tip

You might notice the recipe calls for measuring out 24 oz (680g) of tofu. That’s because this is the maximum amount of tofu that can fit in one large frying pan (a 12” / 30 cm pan).

You have two options: (1) weigh out your tofu and slice off any excess until you get 24 oz (680g) of tofu; OR (b) slice each tofu block into ⅔” pieces, using no more than 6 blocks per slab. 

Of course, if you don’t mind cooking the tofu in two batches, you can use more tofu than the recipe calls for.

How to prep lemongrass

If you’re lucky enough to find lemongrass, when prepping it, you only want to use the bottom part of the lemongrass stalk—the portion that feels softer and bendy.

1. Remove the papery outer layers from the lemongrass 
2. Slice off the top hard section, roughly the top 1/2 or 2/3 of the stalk.
3. Smash down on the remaining bottom portion of the stalk with a rolling pin or mallet (to release bright citrusy oils)
4. Use a sharp knife to mince the remaining lemongrass

Tip: If you don’t want to waste the tough parts of the lemongrass, you can simmer them in water with fresh ginger to make lemongrass-ginger tea (or simmer them in a Thai curry or soup). 

Make the pickled vegetables ahead of time

The pickled daikon & carrots (đồ chua) taste best once they’ve rested in the fridge for a bit. While it’s more traditional to wait 12 to 24 hours, even a 1- or 2-hour rest is great, as it softens the earthy flavors and allows the the flavors to mingle together.

Pick the right bread

In bánh mì, the bread itself is critical element of the sandwich.

• Don’t pick anything too dense or chewy: Jump to component #1 in the section “The 6 components” for tips on what kind of bread to use and where to buy it. 
• Lightly toast it: That way, you get that lovely crisp-chewy contrast. Just be sure to cool the bread before assembling so it doesn’t melt the mayo or pâté!
• Don’t be afraid to hollow out the halves: Especially if you are using a denser, American-style bread, you’ll likely want to scoop out a bit of the bready interior first.

Shortcut options

While I would love for you to try the recipe as written at least once so you get the full experience, I understand there are several components of this sandwich and you may want to streamline it.

Shortcut Option 1: For this recipe, I made the pâté optional. If you skip it, increase the amount of the umami mayo so you have sufficient spread/sauce.

Shortcut Option 2: If you’re really short on time, when making the tofu, skip the garlic, ginger, and lemongrass. Just pour the chili glaze into the pan, wait until it thickens, then add the cooked tofu to coat. 

Frequently Asked Questions

Did this bánh mì blow you away (and possibly ruin all other sandwiches for you, forever)?! Leave a rating and review below—I always love reading your comments!

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Tofu Bánh Mì

Each individual element of this tofu bánh mì is delightful on its own, but pile them all between a lightly crisp roll and you get a mind-blowing triumph of vibrant flavor and contrasting textures. Bookmark this plant-based spin on the classic Vietnamese sandwich when you want to impress.

Course Dinner

Cuisine Vietnamese

Diet Vegan, Vegetarian

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Pickling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 to 6

Calories 578kcal

Author Nisha Vora

Ingredients

• Pickled Daikon and Carrots (aka Đồ Chua, see 2nd recipe card)
• Vegan Pâté (optional but recommended, see 3rd recipe card)
• Chili-Lemongrass Glazed Tofu (see 4th recipe card)
• 4 to 6 Vietnamese baguette-style rolls, French or Italian loaves/rolls, ciabatta rolls, or hoagie rolls (see Note 1)

Simple Umami Mayo

• ¾ cup (168g) vegan mayo (see Note 2)
• 1 ½ teaspoons Bragg’s liquid aminos (for alternatives, see Note 3)
• ~15 twists of freshly cracked black pepper

Toppings

• Several handfuls of cilantro sprigs (remove tough stems)
• A few handfuls of fresh mint leaves (optional but delicious)
• Jalapeños, serranos, or Fresno peppers, sliced (for a kick!)
• Sliced cucumber spears (optional)

Instructions

• Make the Pickled Daikon and Carrots (Đồ Chua) at least 1 hour in advance (or a few days in advance).

  Make the Vegan Pâté (up to a few days in advance).

  Make the Chili-Glazed Tofu.
• Make the Simple Umami Mayo: In a bowl, use a fork to whisk together the mayo, liquid aminos, and black pepper until smooth and well combined. Taste and add more black pepper or liquid aminos as desired. Refrigerate until ready to use.
• Lightly toast the bread: Preheat the oven to 325ºF/160ºC. Add the bread to the oven rack and toast for 3 to 5 minutes or until lightly crisp. Allow to cool (so it doesn’t melt the mayo or pâté).
• Slice the bread: Lay the baguette or roll flat on a cutting board, seam side down if there is one. Using a serrated knife, slice along the length of the bread, but stop before cutting all the way through, leaving the back edge intact so the two halves stay connected (i.e., cut the bread "hot dog style").

  If there’s a lot of dough inside, scoop out a bit of the soft interior to make room for fillings.
• Assemble: Spread the Simple Umami Mayo across both sides of the bread. Top with the Vegan Pâté on both sides (I like to be generous with it).

  Add the Chili-Glazed Tofu followed by the Pickled Daikon and Carrots. Top with cilantro sprigs and other optional toppings.

  Close the sandwiches, then slice in half for easier eating.

Notes

1. Bánh Mì is best with softer, less artisanal breads. Don’t use something very crusty like sourdough or anything too chewy/dense.
2. For vegan mayo brands, we love JUST Mayo, as well as Follow Your Heart Vegenaise. If you aren’t making the pâté, you may want to increase the umami mayo quantity so you have enough spread for the sandwiches: start with 1 cup (225g) vegan mayo, 2 teaspoons Bragg’s liquid seasoning, and ~20 twists of black pepper.  
3. Maggi seasoning is traditionally used so you can use that if you prefer (start slowly), but Bragg’s liquid aminos is a pretty good substitute (both are rich, salty umami-rich products made via hydrolyzed proteins). It’s NOT the same as coconut aminos, which is quite sweet. If not available, use soy sauce (though you’ll likely want to use more than the amount listed, as it’s milder in effect). 
4. As always nutritional calculations are automatically calculated and should be used only as an estimate. The calculations do not include the optional pâté.

Nutrition

Calories: 578kcal | Carbohydrates: 51g | Protein: 20g | Fat: 32g | Saturated Fat: 3g | Sodium: 1548mg | Fiber: 5g | Sugar: 17g | Calcium: 224mg | Iron: 4.7mg

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Vietnamese Pickled Daikon and Carrots (Đồ Chua)

A Bánh Mì wouldn't be complete without pickled daikon and carrots! They bring a bright, sweet-and-sour crunch that cuts through the richness and completes the sandwich.

Course Condiment

Cuisine Vietnamese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 35 minutes minutes

Pickling Time 1 hour hour

Total Time 35 minutes minutes

Servings 6

Calories 59kcal

Author Nisha Vora

Ingredients

• ~ 9 ounces (255g) carrots (4 to 5 medium carrots)
• ~ 9 ounces (255g) daikon radish (see Note 1)
• Fine sea salt
• ½ cup (120 mL) filtered water
• ¼ cup + 3 tablespoons (105 mL) distilled white vinegar
• 4 ½ tablespoons (56g) organic cane sugar

Instructions

• Peel and wash the carrots and daikon radish.

  Using a sharp knife, slice the carrots and radish crosswise into 2 to 3” pieces (5 to 7.5 cm), then slice each piece lengthwise into planks. From here, slice each plank into matchstick pieces ⅛” to ¼ (3 to 6 mm) thick (see Note 2).

  The goal is to have roughly 1 pound (450g) of peeled, julienned vegetables (~5 cups worth). I like to have a 50:50 ratio of carrots and daikon, but you don't need to be precise.
• Measure out the salt for step 3.

  If you have a scale: Weigh the julienned vegetables in grams, then multiply the total weight by 2% (.02).

  Example: If the julienned vegetables weigh 450g → 450 x .02 = 9

  For 1 pound / 450g julienned vegetables, this is 9g of or 1 ½ teaspoons of fine sea salt.
• Add the julienned vegetables to a large bowl with the 2% sea salt. Massage the salt into the vegetables for 2 minutes, or until there’s a fair amount of liquid pooling at the bottom and the vegetables are glistening.
• Let the vegetables rest for 15 minutes, then drain them and rinse well. Working in handfuls, use your hands to squeeze out as much moisture from the vegetables as you can.
• Transfer the vegetables to a glass jar and pack them in tightly (a 24-oz / 700 mL jar works well or two smaller jars).
• Bring the ½ cup (120 mL) water to a boil in a saucepan or kettle, then combine the boiling water, vinegar, sugar, and 1 teaspoon (6g) sea salt. Whisk very well to dissolve the sugar and salt.

  Pour the brine over the vegetables until they’re submerged (you may not need all the brine).
• Seal the jar and refrigerate for at least 1 to 2 hours, ideally for 12 to 24 hours. These will stay good in the fridge for about 1 week.

  NOTE: Since radishes contain sulfur, there will be a relatively strong aroma once you open the jar. To minimize this, you can unseal the jar and let it sit at room temp for a few minutes, then eat.

Notes

1. You can find daikon radish at well-stocked supermarkets as well as Asian grocers. It brings a juicy, subtle radish flavor and a nice crunch. If it’s not available, you can try substituting with white turnips (a bit earthier) or jicama (sweeter, with no bite). I would avoid “regular” red radishes, as they’re too peppery and assertive.
2. Thicker pieces will take longer to pickle but will have more bite/crunch. To speed things up a bit, you can use a julienne peeler, or a julienne blade on a mandoline or food processor; these may yield thinner pieces, which won’t have as much bite/crunch.

Nutrition

Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Sodium: 336mg | Potassium: 192mg | Fiber: 2g | Sugar: 12g | Calcium: 22mg | Iron: 0.2mg

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Vegan Pâté

This plant-based spin on Vietnamese pâté brings deep, savory umami, richness, and a warm hint of sweet spice. While optional, it does take the sandwich over the top, so if you've got the time, I recommend making it (can be made a few days ahead of time)!

Course Condiment

Cuisine Vietnamese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 to 8 (makes 2.5 cups)

Calories 214kcal

Author Nisha Vora

Ingredients

• 8 ounces (227g) cremini mushrooms (or mushroom variety of choice )
• 2 tablespoons (28g) neutral-flavored oil of choice
• 1 small yellow onion, diced (5 to 6 oz / 160g once diced)
• 1 heaping cup (130g) walnuts, broken into pieces
• 4 garlic cloves, smashed down to remove peels and slightly flatten
• 2 tablespoons (28g) vegan butter (or more oil)
• ¼ teaspoon white pepper
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon cayenne peper optional
• Pinch ground cloves optional
• 1 cup (160g) canned or pre-cooked lentils (see Note 1)
• 1 ½ to 2 tablespoons soy sauce (or tamari for gluten free)
• ½ to 1 teaspoon brown sugar (or cane sugar / agave)

Instructions

• Rub off any dirt from the mushrooms, then slice them, discarding any tough stems. Set aside.
• Heat a large (12” / 30 cm) frying pan over medium heat until hot, then add the 2 tablespoons (28g) oil. Once shimmering, add the onions. Stir occasionally until softened, 3 to 4 minutes.

  Add the walnut pieces and smashed garlic. Stir frequently for 4 to 5 minutes, or until the walnuts are golden brown and smell toasty and the onions are browned in spots.

  Transfer to a bowl to cool.
• Give the pan a quick wipe and return it to medium-high heat with the butter. Once melted, add the mushrooms and cook for 5 to 8 minutes, stirring frequently, or until golden brown and moisture has been drawn out.

  Reduce the heat to low and add the white pepper, cinnamon, plus cayenne and cloves if using. Stir constantly for 15 to 20 seconds.

  Remove from the heat and let it cool a bit.
• Blend the Pâté: In a food processor, combine the cooked onion-walnut mixture, the cooked mushrooms, lentils, 1 ½ tablespoons soy sauce, and ½ teaspoon sugar.

  Blend until you have a smooth spread like pâté, scraping down the sides as you go.

  Taste, adding the remaining soy sauce or sugar until it tastes savory, salty, and a little sweet. Add a pinch of salt as needed.
• Store leftovers in the fridge for up to 5 days.

Notes

1. If you don’t have canned lentils, you could also use canned chickpeas, though the flavor will be a bit less earthy/savory. Or, cook dried green or brown lentils until soft (you’ll only need to cook a heaping 1/3 cup / 80g of dried lentils).

Nutrition

Calories: 214kcal | Carbohydrates: 9g | Protein: 6g | Fat: 18g | Saturated Fat: 1.5g | Sodium: 166mg | Potassium: 281mg | Fiber: 4g | Sugar: 2g | Calcium: 28mg | Iron: 1.2mg

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Chili-Lemongrass Glazed Tofu

Thick tofu slabs are pan-fried and then tossed in a sticky chili-lemongrass glaze that's savory, spicy, and citrusy—the bold, satisfying centerpiece of this vegan bánh mì.

Course Side Dish

Cuisine Vietnamese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Calories 196kcal

Author Nisha Vora

Ingredients

• 24 ounces (680g) extra-firm tofu, drained (see Note 1)
• 1 ½ tablespoons (15g) Diamond Crystal kosher salt
• 2 ½ tablespoons (35g) neutral-flavored oil of choice
• 1 knob of fresh ginger
• 4 fat garlic cloves
• 3 to 4 stalks fresh lemongrass (omit if not available)
• 2 tablespoons (34g) soy sauce (tamari if gluten free)
• 2 tablespoons (34g) vegan-friendly Sriracha
• 1 tablespoon + 1 teaspoon (20 mL) freshly squeezed lime juice
• 1 tablespoon + 1 teaspoon (17g) brown sugar  (or cane sugar / agave)

Instructions

• Bring 4 cups (960 mL) of water to a boil.
• Slice each block of tofu crosswise into ⅔” thick slabs (1.75 cm), 6 slabs per block (see Note 1). Add the tofu to a large bowl.
• Soak the tofu: Pour the boiling water into a large measuring cup or heatproof bowl and stir in 1 ½ tablespoons Diamond Crystal kosher salt, stirring to dissolve.

  Pour the hot saltwater over the tofu, cover the bowl, and soak for 10 minutes.

  NOTE: If using table salt or sea salt, use the same amount of salt in weight, i.e., 15 g, about 2 ½ teaspoons salt.

  After 10 minutes, use a slotted spoon to transfer the tofu to a clean dish towel. Gently pat dry until the tofu no longer feels wet.
• While the tofu soaks, prep the aromatics.

  Grate or finely chop the ginger to get 4 teaspoons.

  Finely chop the garlic.

  If using lemongrass: Peel away the papery outer layers and slice off the top part of the stalks until you have just the tender bottom section left. Pound the lemongrass with a rolling pin or other heavy tool to lightly break it up and release aroma. With the tender inner core, chop it very finely or mince.
• Make the chili glaze. Whisk together soy sauce, sriracha, lime juice, and sugar. Set aside.
• Cook the tofu. Line a large plate with a few layers of paper towel.

  Heat a large (12” / 30 cm) nonstick* frying pan over medium-high heat with 2 1/2 TBSP (35g) oil for 2 minutes, then carefully add the tofu slabs and spread out in a single layer as much as possible (they will be tightly packed).

  *See Note 3 if using a stainless steel pan.
• Cook undisturbed for 6 to 8 minutes or until the bottoms develop a golden brown crust. Carefully flip (a small silicone or offset spatula helps) and cook for 4 to 7 minutes until the bottoms are golden brown and crisp. Transfer tofu to the paper towels.
• Let the pan cool for a few minutes, then return it to medium-low heat. Use any remaining oil in the pan, or add another drizzle as needed to lightly coat.

  Add the garlic, ginger, and lemongrass if using. Stir frequently for 90 seconds to 2 minutes, or until aromatic and garlic/ginger no longer smell raw.

  Pour in the chili glaze and simmer for 2 minutes, stirring frequently, until thickened a bit.
• Add all of the cooked tofu to the pan, gently tossing until well-coated in the glaze, then remove from the heat.

  Allow to cool slightly before using in the sandwich.

Notes

1. If your tofu blocks weighs more, I recommend slicing off excess so that you use no more than 24 oz (680g), as this is the maximum amount of tofu that will fit in a large frying pan. You can use more tofu, but you’ll need to fry it in two batches. 
2. If using a stainless steel pan: Heat the pan over medium-high for a few minutes, or until a droplet of water glides across the pan (see video explainer). Then add the oil, slightly lowering the heat to prevent the oil from smoking. Add the tofu and cook undisturbed until it’s time to flip. Don’t try to flip the tofu early, as it will stick!

Nutrition

Calories: 196kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 1.5g | Sodium: 633mg | Potassium: 226mg | Fiber: 2g | Sugar: 2.5g | Calcium: 143mg | Iron: 3mg

The post Bánh Mì (Vietnamese Sandwich) appeared first on Rainbow Plant Life.

You can think of this luxurious Indian Tofu Curry as a lower-lift, streamlined cousin of my tofu tikka masala. It draws inspiration from North Indian dishes featuring chicken marinated in spiced yogurt marinades but of course it’s 100% plant-based! 

Here, torn tofu chunks soak up a divine marinade (toasted whole spices and sautéed aromatics blitzed with yogurt and creamy cashews ), then get a quick pan-fry to take on a gorgeously golden-brown crust.

The result? Creamy, melt-in-your-mouth tofu chunks in a luscious, warmly-spiced curry sauce. It’s an indulgent restaurant-quality meal that packs in 25g of protein per serving and lots of anti-inflammatory goodness. 

Looking for more recipes in the “Nisha-fied Indian Dishes” file? Check out my Chickpea Curry, Creamy Cabbage Curry, Braised Indian Chickpea Stew, or one of my dals (Dal Palak, Dal Makhani, or Dal Tadka)!

Watch the video

Once You Try Cooking Tofu Like This, You'll Never Stop Making It

With over 150K views on Youtube, this tofu curry recipe is a huge hit with my community. I hope you love it just as much!

Ingredient notes

• Extra firm tofu: AKA the Goldilocks of tofu—firm enough to be pan-fried without falling apart, but still tender and creamy. 

• Spices: For the best flavor, I recommend using whole spices, which offer a more complex result than pre-ground spices. The tofu marinade uses a blend of bay leaves, cinnamon sticks, cardamom seeds, cloves, coriander, and cumin that are toasted to further amplify their flavor. The result is a chorus of sweet, citrusy, floral, earthy notes that make the marinade unforgettable. 

• Aromatics: It’s hard to go wrong with onions + garlic + ginger! Importantly, the onions aren’t just “sweated” for a few minutes—they spend 12 to 15 minutes in the pan to get properly browned. The extra time adds a major sweet-savory dimension to the final dish, so it’s worth it IMO. 

• Raw cashews & yogurt: Marinating protein in a spiced yogurt is a hallmark technique of North Indian cooking (think: tandoori chicken, as well as plant-based alternatives like tofu tikka masala). Here, a combo of yogurt blitzed with soaked raw cashews creates a thick, creamy marinade that clings well to the tofu (the cornstarch in the marinade also helps with this!).

• Soy milk: The final step of this recipe leans on soy milk to transform the pan of golden-crusted marinated tofu into a thick, saucy curry. It’s magical—a quick simmer, and the dish essentially creates its own flavor-rich sauce.

Subs, Swaps, and Buying Tips

Want even more protein? Use super firm tofu instead of extra firm tofu, which would bump this dish up to 35g protein/serving. In full disclosure, the dish will be less creamy/melt-in-your-mouth.

Don’t have whole spices? I’ve included ground spice equivalents in the recipe card (and instructions for when to add them in the FAQs)!

Opt for a creamy plant milk. In our testing, a plain unsweetened soy milk works best. This is our go-to brand (9g protein/serving!). Feel free to use a different plant-based milk, but be sure it’s relatively creamy.

Step-by-step instructions

1. Soak the tofu and cashews: Tear the tofu into ~1 ½” (3.5 to 4 cm) chunks.

2. Dissolve 2 tablespoons of kosher salt into 4 cups (960 mL) boiling water, then pour over the tofu. Cover and soak for 10 minutes.

3. Drain, then spread the tofu chunks on a large dish towel to dry.

4. Cover the cashews in boiling water and soak as you prep everything else (at least 15 minutes).

5. Toast the whole spices: To a large frying pan heated over medium heat, add the cinnamon stick, bay leaves, cloves, cardamom seeds, and coriander seeds. Stir frequently for 2 minutes.

6. Add the cumin seeds and toast for 60 to 90 seconds until very fragrant. Transfer all spices to a bowl to cool.

7. Sauté the aromatics: Heat 3 tablespoons of oil over medium heat, then add the onions and a pinch of salt. Sauté for 12 to 15 minutes, stirring occasionally, till deeply browned.

8. Add the garlic and ginger, stirring frequently for 2 minutes. (If using ground spices, add them now, with a splash of water. Stir constantly for 20 to 30 seconds.) Remove from heat.

9. Make the marinade: In a high-powered blender, combine ½ cup (120 mL) water, sautéed onion mixture, drained cashews, yogurt, cornstarch, turmeric, chili powder, salt and pepper, and the toasted spices (tear the bay leaves and break the cinnamon sticks into small pieces first).

10. Blend until the mixture is smooth and thick, using a tamper blender and scraping down the sides as you go. Add a splash of water if needed to blend. 

11. Pour the blended marinade into a large bowl and add the tofu, tossing gently to coat well.

12. Cover and refrigerate for at least 1 hour (or up to 24 hours).

13. Cook the tofu: Heat a large nonstick frying pan over medium heat with 2 teaspoons of oil (spread out with a towel in a thin layer) for 2 minutes. Add half of the marinated tofu.

14. Cook undisturbed for 5 minutes—do NOT flip early, as the tofu will stick! After the bottom of the tofu has developed a golden-brown crust, flip and cook for 4 more minutes.

15. Transfer the cooked tofu to a plate, wipe out the pan, and repeat the process with a bit more teaspoons of oil and the remaining tofu. Keep an eye, as this batch may cook faster. 

16. Return the first batch of tofu to the frying pan. Add soy milk, dried fenugreek leaves, salt, and pepper.

17. Simmer for 3 to 4 minutes, until thick and saucy.

18. Remove from the heat, garnish with cilantro, and serve with flatbread or rice!

Tips for making this recipe

A high-powered blender makes this recipe a breeze

A high-powered blender is something of a cheat code in this recipe, as it effortlessly obliterates raw cashews and whole spices like nobody’s business.

The spices will crunch quite a bit as they blend, so if you want a smoother blending experience, grind the whole spices into a powder first using a spice grinder (or mortar and pestle).

How to make this without a high-powered blender

• Spices: If using whole spices, you’ll need to grind them first using an electric spice grinder, as your blender will not be able to blend them. If you don’t have a spice grinding tool, skip the whole spices and use the ground spices listed in the recipe card notes.

• Cashews: Let them soak overnight (or for as long as you can the day you’re cooking) to give them ample time to soften!

• Blend technique: Start by blending the water and soaked cashews together before adding any of the other marinade ingredients. Blend until as smooth as possible, then strain over a fine-mesh sieve to get rid of any unblended cashew bits. Then add the remaining marinade ingredients and blend.

Embrace a long marinade

The “one hour” listed in the recipe card is the minimum, but as with many recipes, a longer marinating time = more flavorful results. 

I typically marinate my tofu overnight, as it works nicely with my schedule (…and I love falling asleep knowing my dinner for the next night is getting more flavorful by the hour), and you can marinate it for up to 24 hours. 

Looking for a quicker option? 

Skip toasting the whole spices and use the ground spices listed in the recipe card notes. Or, try this Vegan Curry with Tofu, which is designed to be a weeknight-friendly dinner (ready in 40 minutes). 

How to properly fry the marinated tofu

(1) For nonstick pans: Add a small amount of oil (2 teaspoons per batch) and spread it out with a towel. Let it heat up for 2 minutes over medium heat—the tofu should sizzle when it hits the pan.

(2) For cast iron or carbon steel pans: These must be very well-seasoned (essentially nonstick) or the tofu will stick. Follow the instructions in the recipe card.

(3) For stainless steel pans: Preheat the pan over medium-high heat until a single bead of water (or just a few beads of water) glides across the pan—this will make your pan close to nonstick. It will take several minutes (for me, it takes 3 to 3 1/2 minutes). This is the “Leidenfrost effect.” Watch this video for visuals on how to do this properly.

After completing the water bath test, reduce the heat to medium and add 1 1/2 tablespoons (21g) of oil, spreading it across the pan.

Add the half batch of marinated tofu but don’t fuss with the tofu, as you want to let it start searing. If you try moving the tofu around early on, it will stick

Once you see a golden brown crust on the bottom, it’s time to flip, 4 to 5 minutes. Continue the recipe as written.

General Tips

• Resist the urge to flip the tofu early on in the cooking process, as it will stick to the pan. Once the bottom is golden brown, the tofu should lift away well enough for you to flip it without too much sticking.
• After cooking both sides, if you want more browning on all sides, flip the tofu again and cook for 2 to 3 more minutes. 
• While you can cook the entire batch of tofu all at once, the pan will be very crowded and it won’t develop the gorgeous golden crust you see in the photos! Plus, you’ll only save ~8 minutes of cook time, so you’re not saving much time.

Frequently Asked Questions

If you fell hard for this creamy Indian Tofu Curry, please leave a rating and review below—it makes my day to hear from you!

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Indian Tofu Curry

This Indian tofu curry is the best of both worlds: luxe and indulgent yet nourishing and protein-rich—25g protein per serving! Tofu soaks up a chorus of flavor from a divine spiced-yogurt marinade, then hits the pan for a quick pan-fry to golden-crusted goodness. Creamy, melt-in-your-mouth tofu, and good-for-you!

Course Dinner, Lunch

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 50 minutes minutes

Cook Time 25 minutes minutes

Marinate Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Calories 495.5kcal

Author Nisha Vora

Ingredients

• 2 (12 to 14 oz / 340 to 400g) blocks extra firm tofu, drained
• Diamond Crystal kosher salt (see Note 1)

Marinade

• ½ cup (70g) raw cashews
• 3 tablespoons (42g) neutral-flavored oil, plus more for cooking tofu
• 1 large yellow onion, diced (~ 2 cups / 300g diced onion)
• 5 cloves garlic, chopped
• 1 ½" piece (~ 15g) fresh ginger, peeled and finely chopped
• ¼ cup (60g) creamy, thick coconut yogurt (see Note 2)
• Freshly cracked black pepper
• 2 tablespoons (16g) cornstarch
• 1 teaspoon ground turmeric
• 2 to 3 teaspoons Kashmiri chili powder (mild Indian red chili powder, see Note 3)

Whole Spices (see Note 4 for ground spice substitutes)

• 1 cinnamon stick
• 2 Indian bay leaves (AKA tej patta) or regular bay leaves
• 3 whole cloves
• 6 green cardamom pods, seeds only (¼ to ½ tsp of seeds)
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds

For Finishing

• 1 cup (240 mL) soy milk (or creamy plant milk of choice)
• 1 tablespoon dried fenugreek leaves AKA kasoori methi (see Note 5)
• 1 big handful cilantro leaves and tender stems
• Flatbread / pita or white rice to serve

Instructions

• Bring ~5 cups (1.2 L) of water to a boil.
• Soak the tofu: Use your hands to tear the tofu into chunks, roughly 1 ½” (3.5 to 4 cm) pieces, then add to a large bowl.

  In a large measuring cup or bowl, combine 4 cups (960 mL) boiling water and 2 tablespoons (19g) kosher salt (for sea salt or table salt, use 1 TBSP / 18g). Stir to dissolve, then pour the hot saltwater over the tofu.

  Cover and soak for 10 minutes, then gently drain. Spread the tofu out across a large dish towel and dry off while you continue prepping (save large bowl for step 7).
• Add the cashews to a small bowl and pour on boiling water to cover. Soak while you prep everything else (at least 15 min), then tip out the soaking water.
• Toast the whole spices (skip if using ground spices): Heat a large (12-inch) frying pan over medium heat until hot.

  Add the cinnamon stick, bay leaves, cloves, cardamom seeds, and coriander seeds. Stir frequently for 2 minutes, then add the cumin seeds. Toast for 60 to 90 seconds, or until very fragrant and the coriander & cumin have darkened by a few shades. Transfer to a bowl to cool.

  NOTE: If you don't have a very powerful blender (or just want a smoother blending process), you’ll need to grind the spices in an electric spice grinder (or mortar and pestle). Otherwise, they will be very hard to blend in the marinade.
• Cook the aromatics: Return the frying pan to medium heat and add 3 tablespoons (42g) of oil. Once shimmering, add the onions with a pinch of salt. Stir occasionally until deeply browned, 12 to 15 minutes (once they brown a bit, stir more frequently and a splash of water from time to time for even browning).

  Add in the garlic and ginger. Stir frequently for 90 seconds to 2 minutes, adding a splash of water if it sticks. Remove from the heat.

  NOTE: If using ground spices, add them to the pan now with a splash or two of water. Stir constantly for 20 to 30 seconds, then remove from the heat.
• Blend the marinade: Pour ½ cup (120 mL) water into a high-powered blender. Then add in the sautéed onion mixture, drained cashews, yogurt, 1 ½ teaspoons kosher salt (half for sea salt/table salt), 10 to 15 twists of black pepper, cornstarch, turmeric, and chili powder.

  Tear the bay leaves and cinnamon sticks into small pieces and add to the blender along with the other toasted whole spices.

  Start blending on low, then increase to high and blend until as smooth as possible. The whole spices will crunch, so use a blender tamper and scrape down the sides periodically. If there isn't enough water to blend, add a splash. The texture should be like a very thick smoothie. See Note 6 for blender stains.
• Gently pat dry the tofu with a clean towel so that it no longer feels wet. Pour the marinade into the large bowl, then add the tofu and use a silicone spatula to gently toss until tofu is well coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for best flavor.
• Cook the tofu (see Note 7 if using stainless steel): Heat a large nonstick frying pan over medium heat with 2 teaspoons of oil, spreading out with a towel to a light layer. After 2 minutes, add HALF of the marinated tofu—it’s okay if some pieces stick together (see Note 8).

  Cook undisturbed for 5 minutes or until the bottom starts to develop a golden brown crust (resist the urge to toss early, as it will stick). Flip and cook for 4 minutes, or until most sides of the tofu are golden brown.

  Transfer tofu to a plate and wipe out the pan. Repeat with 2 teaspoons of oil and the remaining tofu (it may cook faster, 3 to 4 minutes on the first side and 2 to 3 minutes on the second side).
• Return the first batch of tofu to the frying pan. Pour in the soy milk, a pinch or two of salt, and a few twists of pepper. Crush the dried fenugreek leaves with your hands and add to the pan. Simmer for 3 to 4 minutes, or until saucy and thick. If you prefer a saucier consistency, add a bit more milk.
• Remove from the heat and garnish with cilantro. Season with salt to taste. Allow to cool for a few minutes, then serve with flatbread or rice.

Video

Once You Try Cooking Tofu Like This, You'll Never Stop Making It

Notes

1. If using table salt or sea salt, use half the amount listed in this recipe.
2. A creamy yogurt helps the marinade stay thick and stick to the tofu. We love Culina, Cocojune, Coconut Cult, and GT’s Cocoyo.
3. If you only have spicy Indian chili powder or cayenne pepper, use ½ to 1 teaspoon (and add 2 teaspoons paprika for color, if desired). 
4. If you don’t have whole spices, combine the following ground spices in a small bowl: 2 tsp coriander, ¾ tsp cumin, ½ tsp cinnamon, ¼ tsp cardamom, and ⅛ tsp cloves. You’ll add these to the frying pan in step 5 after the garlic/ginger. The flavor won’t be as complex as it is with whole spices, but it’s still tasty!
5. Kasoori methi brings a really unique, bold/savory flavor to North Indian-style dishes. You can find it at South Asian grocery stores or online.
6. If your blender gets stained with the color of the spices (turmeric), wash it as soon as possible with grease-cutting soap—this should clear the stains. If they persist, leave your blender out in the sun for a few hours, and it will remove the stains.
7. For stainless steel instructions, please see the 3rd FAQ in the post. If you use the instructions above, it will stick! 
8. While you can use any large frying pan for toasting the spices and cooking the aromatics, you will need a nonstick pan for cooking the tofu. I’ve tried this with stainless steel, and unfortunately the tofu sticks a lot! If you’re in a rush, you can cook the tofu all at once, but it won’t develop the same type of golden brown crust.

Nutrition

Calories: 495.5kcal | Carbohydrates: 22.1g | Protein: 24.9g | Fat: 34.6g | Saturated Fat: 7.4g | Polyunsaturated Fat: 1.92g | Monounsaturated Fat: 4.21g | Sodium: 748.7mg | Potassium: 655.1mg | Fiber: 5.9g | Sugar: 3.3g | Vitamin A: 417IU | Vitamin C: 5.98mg | Calcium: 269.8mg | Iron: 7.1mg

The post Indian Tofu Curry appeared first on Rainbow Plant Life.

In terms of nutritional and literal “bang for your buck,” beans are hard to top—they’re packed with protein and fiber and extremely affordable. And while I’m a fan of canned beans for convenience, there’s nothing like beans cooked from scratch.

In this post, I share all my secrets for how to cook beans so they taste utterly irresistible: tender and creamy, perfectly seasoned, and ensconced in a luxurious and flavorful broth.

I meal prep a pot of these brothy beans nearly every week, and while they’re good enough to eat on their own, they add life (and nutrition) to so many different meals: enjoy them with tacos, on toast, in grain bowls or burrito bowls, and alongside breakfast scrambles!

📣 Calling all Instant Pot fans! I have an entire blog post (and YouTube video!) dedicated to how to cook beans in the Instant Pot. It’s a one-stop shop with everything you need to know to cook all types of beans using the Instant Pot—check it out!

🎥 Watch the video

How to Cook a Perfect Pot of Brothy Beans

Over on YouTube, I walk through my exact process and share a few of my favorite ways to use them. With over 100K views, this video was a huge hit with my audience!

Brothy beans vs. “plain” beans

A point of clarification: this post is focused on how to cook a legendary pot of brothy beans that are good enough to eat all on their own.

If you are looking for guidance on cooking beans more simply, perhaps to use as a one-to-one substitute for canned beans, no problem! 

Here’s what I recommend for “plain” beans:

Use the method described in this post, but simply cook the soaked beans in water with salt and black pepper (add 2 bay leaves to the cooking water, as desired). Skip the sauteed aromatics and the finishing olive oil/vinegar, but season to taste with salt.

Once cooked, I recommend storing the beans in 1.5-cup increments if you’re freezing them (I love Souper Cubes for this!)—that way you have an easy equivalent to a standard 15-ounce can of beans.

Ingredient notes

Dried Beans

The method in this recipe will work for virtually any variety of dried bean, but keep in mind that the overall cook time will vary based on several factors:

1. Bean size and density: smaller beans cook faster; large, dense beans take longer.
2. Bean freshness: the fresher the beans, the quicker they cook.
3. Soaking: Soaked beans cook a fair amount faster than unsoaked beans.

Freshness Tip

If your beans are 2+ years old, they may never fully soften, so it’s best to toss them and use newer beans. Not sure how old they are? Try checking the back or bottom of the package to see if there’s a “best by date.”

Aromatics

AKA, the ingredients that take these beans from “much better than canned beans” to “a food that is not even in the same realm as canned beans.”

When you start a pot of beans with sautéed aromatics—I use shallot and garlic here, but onions and leeks are also welcome—and then throw in a bouquet garni (bundle of herbs) and a couple dried chile peppers, you’re laying the flavor foundation for a transformative bean experience.

Water

Of course, you need some water to cook your beans! I start with 6 cups (1.5 L) of water for 1 pound (454g) of dried beans and then add more water as needed while the beans cook. 

How much water should I use to cook beans?

Cover the beans with about 1 inch (2.5 cm) of water, maybe slightly more.

You don’t want to fill the pot up with a ton of water, because (1) it might boil over and (2) your bean broth won’t be as flavorful or as rich.

As the beans cook, they release their starches into the water, which thickens the texture into saucy goodness. Adding too much water will dilute that broth.

Finishing elements

I promised you a luxurious pot of brothy beans, so you must finish them with good-quality olive oil for richness!

Plus a generous amount of salt (beans are dense and need it!) and a bit of acid for brightness and balance—think fresh lemon juice or a mild vinegar such as champagne vinegar / white wine vinegar / apple cider vinegar.

Step-by-step instructions

1. Cover the beans in plenty of cool water. Add kosher salt and baking soda (optional). Soak covered for 8 to 12 hours.

2. After soaking, drain and rinse the beans.

3. Heat olive oil in a Dutch oven over medium heat, then add the shallots/onions and cook until golden and soft, about 5 minutes.

4. Add the garlic and stir frequently for 1 to 2 minutes.

5. Add the soaked beans, the bouquet garni, dried chiles (if using), pepper to taste, and a bit of salt. Pour in 6 cups (1.5 L) of water and stir well.

6. Bring to a rapid boil and boil, partially covered, for 10 minutes.

7. Reduce the heat to low and gently simmer until the beans are tender—about 40 to 50 minutes for medium-sized beans.

8. If the water level gets low during cooking, top off with freshly boiled water.

9. When the beans are tender, season generously with salt. Stir in good-quality olive oil and a bit of vinegar.

10. If desired, garnish with fresh chopped herbs and/or lemon zest (or gremolata!)

To soak, or not to soak?

Technically, you don’t have to soak your beans, but it means you’ll have to cook them for longer. 

Here’s why I always soak dried beans:

1. It cuts down on the cook time, pretty significantly so for larger beans. 
2. In my experience, it makes the beans much easier to digest (read: fewer toots!).
3. I find I get fewer split skins with soaked beans, so a more even texture.

My preferred method: a salty soak.

Cover the beans with a few inches of cool water, add a generous amount of salt, and let them soak overnight (for larger beans, I’ll soak for 12 hours).

Contrary to the annoyingly persistent myth—that adding salt to beans early on in the cooking process prevents them from cooking—salt actually softens the outside of the bean skins, so the beans end up creamier. Plus, you’re seasoning from the start, which is the best way to build flavor into the beans.

For larger beans, I’ll also add a bit of baking soda to the soaking water. It raises the pH of the water, which breaks down the pectin in the skins faster, so the beans soften more quickly.

Forgot to soak overnight?

You can still get most of the soaking benefits by using a “quick soak” method, which takes about an hour. It involves briefly boiling the beans, then letting them sit in the hot water.

Follow the instructions in this post from the Food Network.

Tips for minimizing toots

A few tricks for reducing the, shall we say, aromatic side-effects of eating beans (💨💨💨)!

• Soaking is the big one (covered above), since it draws out the oligosaccharides, the starches that ferment in your gut and can cause gas. Be sure to drain the soaking water and cook the beans in fresh water, as those oligosaccharides are found in the soaking water.

If you’ve tried soaking your beans and still struggle with gas, here are two more options to try:

• Add a strip of kombu (an umami-rich seaweed) to the beans while they simmer, then fish it out at the end. In my experience (and others), this helps with digestibility. Just don’t add the kombu while the beans boil, as this can make kombu slimy and bitter.
• OR, try using asafetida, a secret weapon South Asians have used for generations to make dals and bean dishes more digestible. It’s fat-soluble, so you’ll need to add a few pinches of it to the oil when you sauté the aromatics.

PS: For more benefits on using kombu, check out this article from America’s Test Kitchen.

Get creative! 

Once you’ve nailed the basics, the fun part is making this pot your own:

• Try out new varieties of beans! Once you’ve gone through the major varieties at your local grocery store, consider trying out some specialty or heirloom beans (I’m a Rancho Gordo girly). 
• Want to add some spices? Sauté a few of your choosing after you add the garlic.
• Got leftover vegetables like carrots, celery, or fennel lying around in the fridge? Give them a rough chop and throw them in with the beans. 
• Don’t have dried red chiles? Add ¼ to ½ teaspoon of red pepper flakes (or 1 to 2 teaspoons of Aleppo pepper) for ~20 seconds after the garlic is done. 
• Vary the herbs based on what you have on hand and the type of bean (e.g., oregano is  lovely with black beans and pinto beans). 
• Finish the beans with chopped fresh herbs or gremolata!

Getting creative lets you customize these beans from week to week, and it’s great practice for honing and trusting your chef’s instincts 👩🏽‍🍳

As for ways to eat them, these beans are good enough to spoon straight from the pot, but a few of my favorite ways to use them:

• In tacos. A no-brainer.
• In burrito bowls (10x better than Chipotle).
• Alongside a breakfast scramble. I have this combo regularly and finish it with something fermented like sauerkraut + broccoli sprouts or other greens + a fun condiment like chili crisp, pesto, or hummus. 
• On toast. Toast some crusty sourdough, rub a halved garlic clove across the craggy surface, and pile the beans on top. DELISH!
• In a grain bowl, for an easy boost of protein and fiber.

Storage Instructions 

Store leftover beans with their cooking liquid in the fridge for up to 5 days (any longer, and they’ll start to smell). Or freeze them (still with their liquid, which is delicious and prevents the beans from drying out) for 3 to 6 months.

PS: My favorite freezer hack is to portion the beans into Souper Cubes before freezing. Each block pops out as a single serving, so you can grab exactly as much as you need for a meal without thawing the whole batch.

Did these brothy beans level up your meal prep game? Let me know by leaving a rating and review! It makes my day to hear from you 💕

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A Perfect Pot of Beans

Once you learn this method for turning dried beans into perfectly seasoned, creamy beans in a saucy broth, you'll never stop making them! Endlessly customizable, perfect for meal prep, and freezer friendly.

Course Main Course, Side Dish

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Soak Time 8 hours hours

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 237kcal

Author Nisha Vora

Ingredients

• 1 pound (454g) dried beans, such as Great Northern beans (see Note 1)
• Diamond Crystal kosher salt (see Note 2)
• 1 to 2 teaspoons baking soda (optional, see Note 3)
• 2 tablespoons (28g) extra virgin olive oil, plus more for finishing
• 4 medium shallots (OR 1 medium yellow onion), chopped
• 6 cloves garlic, chopped
• 6 to 8 cups (1.5 to 2L) water
• 2 bay leaves + a few sprigs fresh thyme (or 1 large or 2 small rosemary or sage sprigs)
• 2 dried red chile peppers (adds a gentle heat, see Note 4)
• Freshly cracked black pepper
• 1 to 2 teaspoons champagne vinegar or lemon juice (see Note 5)

Instructions

• Spread the beans out on a large surface, discarding any pebbles or debris.
• SOAK THE BEANS: Place beans in a large bowl with plenty of cool water, about 8 cups/2 L water. Add 1 ½ tablespoons Diamond Crystal kosher salt (see Note 2) and baking soda, if using.

  Stir well, cover, and soak for 8 to 12 hours on the countertop. If soaking for longer than 12 hours, transfer to the fridge. If cooking small beans, you can soak for 4 to 6 hours.
• Drain the beans and rinse well (see Note 6).
• PREP FLAVORINGS: Use kitchen twine to tie together the bay leaves and thyme (or rosemary/sage sprig); if you don’t have twine, see Note 7.

  Use scissors to snip open a slit in the dried chile peppers.
• COOK AROMATICS: Heat a Dutch oven or large soup pot over medium heat with 2 tablespoons (28g) olive oil. Once warm, add the shallots and cook until golden brown, stirring frequently, about 5 minutes. Add the garlic and cook until no longer raw and just starting to see some color, stirring frequently.

  Pour in 6 cups (1.5 L) water, soaked beans, herb bundle, dried chiles, a generous amount of black pepper, and 1 teaspoon kosher salt.
• BOIL BEANS: Bring to a rapid boil (cover the pan to speed this up and to prevent evaporation). Once boiling, partially cover the pan and boil for 10 minutes.
• SIMMER BEANS: Reduce the heat to low and gently simmer, uncovered*, until the beans are tender. You want just small, occasional bubbles; you don't want constant simmering bubbles.

  *NOTE: I simmer uncovered to concentrate the broth flavor, but the water may evaporate towards the end of cooking. If it does, top off with freshly boiled water to cover. If you won’t be in the kitchen to check the water level, simmer covered or partially covered instead.
• CHECK BEANS FOR DONENESS: A medium-sized bean (e.g., great northern bean) that’s been soaked typically takes 40 to 50 minutes; larger beans typically take 1 hour or more.

  The fresher the beans, the less time they need. The longer the beans have soaked, the less time they will need.

  When testing for doneness, be sure to test at least 5 different beans because some beans may be done sooner before others.

  TIP: If cooking beans longer than one hour, you may want to scoop out the bouquet garni so it doesn't overwhelm the flavors.
• FINISHING: Once the beans are tender to your liking, turn off the heat and discard the chile peppers and bouquet garni.

  Season with salt to taste. You’ll need to be pretty generous; I use at least 1 ½ teaspoons of kosher salt.

  Stir in some good-quality olive oil (I recommend at least 1 tablespoon).

  Stir in 1 to 2 teaspoons of vinegar or lemon juice.

  Adjust the seasonings, adding more oil, salt, or acid until the beans taste perfect to you.
• STORAGE: Store leftover beans with their liquid in the fridge for 5 days; or store in the freezer with their liquid for 3 to 6 months.

  The oil from the beans will solidify while in the fridge after a few days, but it will melt back down when you reheat the beans.

Video

How to Cook a Perfect Pot of Brothy Beans

Notes

1. The approximate cook times listed here are for medium-sized beans. If using smaller beans, check a bit earlier. If using larger beans, they typically need 1 hour at a minimum and can take up to 2 hours or even longer, depending on how long you’ve soaked them and how fresh they are.
2. If using table salt instead, use half the amount of salt listed in step 2 and step 5. If using sea salt (or Morton’s kosher salt), use a tad more than half the amounts listed.
3. Baking soda will soften the beans more quickly, so if you aren’t using it, you may need to cook them a bit longer than listed. If using small beans or if you prefer your beans more al dente and firm, I’d skip the baking soda.
4. Or, sub with ¼ to ½ teaspoon of red pepper flakes (or 1 to 2 teaspoons of a mild chile flake, such as Aleppo pepper). Add after the garlic for 15-20 seconds, stirring frequently. 
5. Or use any mild vinegar, such as apple cider vinegar or white wine vinegar. 
6. I always drain the soaking water since it contains oligosaccharides, which can be difficult to digest for some. If you don’t have trouble digesting beans, you can cook them in the soaking water.
7. You can also use the string from a tea bag to tie the herbs together, or you can put them in a reusable tea bag or piece of cheesecloth and stick that into the pot.

Nutrition

Calories: 237kcal | Carbohydrates: 50.1g | Protein: 16.9g | Fat: 8g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 874.6mg | Fiber: 25g | Sugar: 3.1g | Vitamin C: 1mg | Calcium: 10.4mg | Iron: 4.3mg

The post How to Cook Beans appeared first on Rainbow Plant Life.

This Moroccan-spiced red lentil soup checks all the boxes:

• It’s deeply nourishing, thanks to protein-and-fiber-packed lentils; 
• It’s luxuriously creamy, thanks to sweet potatoes, which act as a natural thickener, and a quick partial-blend of the soup at the end; 
• It’s super satisfying and cozy, thanks to its duality of wholesomeness and indulgence

Built from simple pantry staples, made extraordinary by special spice blend ras el hanout, and fancied up with a drizzle of olive oil and a dollop of creamy coconut yogurt, file this one under “go-to recipes for surviving thriving in winter.”

In my lentil soup era 💁🏽‍♀️

When I’d finished testing my Mediterranean Lentil Soup recipe (spoiler alert: not your average lentil soup), I started daydreaming about other ways to riff on lentil soups, like an artist experimenting with a beloved medium.

The medium? Lentils. The vision? Another fun, inventive soup proving that lentils are anything but boring.

And that’s how this soup came to be.

After trying it out for the first time, my partner Max formally requested I make this soup “every time it rains until the end of eternity.” Now it may not rain that much here in San Diego, but I’m taking that as a win.

It’s also easy to make! The hardest part is finely dicing the sweet potatoes so they melt into the soup. But if you’ve got a sharp knife and a bit of patience, you’re golden.

Ingredient notes

Red lentils

Unlike green, brown, or French green lentils, red lentils fully soften and disintegrate when cooked, so this soup feels a bit like the sibling of an Indian dal which, of course, I could wax poetic about (as I do in my Dal Palak, Dal Makhani, and Dal Tadka recipes).

If you’re using split red lentils (AKA masoor dal), soak them for just 10 minutes, rather than the 20 minutes listed in the recipe, as they will cook faster. 

Where to buy: You can buy standard red lentils at most grocery stores. And you can find split red lentils at South Asian grocery stores.

Sweet potatoes

Sweet potatoes are the undercover hero of this red lentil soup for two reasons: 1) their natural sweetness beautifully softens the heat from the chilis and spices, and 2) they cook until they nearly melt into the soup, naturally thickening it. 

They give the final product a cozy richness and eliminate the need for an ingredient like coconut milk, making them this soup’s undisputed MVP (…most valuable potato).

Onion

As I have mentioned (too?) many times before, starting a soup by slowly, thoroughly browning your onions is one of the easiest ways to amplify the flavor and build a complex, sweet-savory base. It’s the first step in my Mediterranean Lentil Soup, and it’s the first step here!

Brown the onions.

I know it can be tempting to saute the onions for just like four minutes, but when you’re making a plant-based soup with simple ingredients, this one change makes a big difference. 

Plus, you can use the time while the onions cook to multitask, as they don’t need much stirring (i.e., peel and dice those sweet potatoes). 

A trio of aromatics

A rule I live by: if you’re starting a recipe with garlic, ginger, and green chilis, you’re doing something right. I use them to start practically all of my Indian dishes, but they also work really well in a North African or Middle Eastern-inspired dish like this.

If you’re sensitive to heat, just omit the green chili!

And a trio of spices!

The first two are familiar faves—coriander and cumin—but the third is a special guest star (though if you’ve made my Vegan Tagine with Chickpeas, you know it well): ras el hanout.

This complex spice blend, whose name translates to “head of shop” in Arabic, is a staple in Moroccan cooking, lending a slight floral sweetness balanced by a pleasant earthiness. There are countless variations and, yes, many already include coriander and cumin—but trust me, a bit extra enhances the soup.

Where to buy: Find ras el hanout in well-stocked grocery stores (Whole Foods reliably has it), spice shops, Middle Eastern markets, and various online retailers. 

If you’re reluctant to buy a new ingredient for a single recipe, check out this article for more ways to use ras el hanout!

Substitute: Check out the FAQ for three alternatives to buying ras el hanout. 

Step-by-step instructions

1. Soak the lentils for 20 minutes as you prep the aromatics and veggies. After 20 minutes, drain and rinse the lentils.

2. Peel and finely dice the sweet potatoes. A fine dice is important so they cook in the soup in the time allotted and melt into the texture. 

3. Heat the olive oil over medium heat, then add the onions with a bit of salt.

4. Cook for 10 to 12 minutes, stirring occasionally, until golden brown.

5. Add the garlic, ginger, green chili, and tomato paste.

6. Stir almost constantly for 2 minutes.

7. Add the ras el hanout, coriander, and cumin.

8. Stir constantly for 30 seconds.

9. Add the sweet potatoes, red lentils, vegetable broth, water, bay leaf, salt, and black pepper.

10. Stir to combine.

11. Bring to a boil, then reduce the heat and simmer, uncovered, for 25 minutes, until the sweet potatoes are tender and lentils are soft.

12. Remove from the heat and fish out the bay leaf. Use an immersion blender on low to blend roughly half (not all!) of the soup.

13. Stir in lemon juice and cilantro. Serve with a dollop of yogurt, a drizzle of olive oil, and fresh mint.

Tips for making this recipe

Finely dice the sweet potatoes

This requires a bit of patience (and a sharp chef’s knife), but you’ll be rewarded for your effort! 

If you leave the potatoes in large pieces, they won’t cook down as quickly and it’ll take longer to finish the soup (and the lentils may get really soft).

No need to be precise about the shape of the pieces (i.e. they don’t need to be dainty cubes). I’ve even included detailed instructions for dicing sweet potatoes in the recipe card notes. 

Multitask while the lentils soak

The very first step should be soaking the red lentils for two reasons:

1. You can (and should!) use that time to prep the aromatics and sweet potatoes.
2. It helps cut down on the overall cook time as the lentils will start to soften.

Tailor the heat to your liking

This one’s for my baby-mouths out there—feel free to omit the optional green chile pepper. You may also want to use two teaspoons of ras el hanout instead of one tablespoon. It’s not a spicy spice but it does add warm heat.

Use low-sodium vegetable broth or less salt

The recipe calls for 2 teaspoons Diamond Crystal kosher salt which sounds like a lot, but this makes over 8 cups of soup! Plus Diamond Crystal Kosher salt, as I have mentioned many times, is half as salty as table salt, teaspoon for teaspoon.

If all you have is regular vegetable broth instead of low-sodium, you’ll need to scale back on the salt considerably. Start with just a quarter teaspoon and add more to taste at the end.

Partially blend the soup

To achieve this soup’s perfect texture, I partially blend it—just partially! We’re looking for richly creamy but not totally textureless.

To keep this a one-pot meal, use your immersion blender. I have this one and I can’t stop raving about it. It’s so powerful it can blend a batch of homemade curry paste, no problem!

Don’t have an immersion blender? Transfer roughly half of the soup to a stand blender. Puree it and then pour it back into the soup.

Don’t skip the finishing touches

On its own, this soup is delicious and wholesome—but the finishing touches give it the richness and luxury that make it spectacular. Thus, they are not optional, in my book.

I finish each bowl with a dollop or two of creamy coconut yogurt and a drizzle or two of extra virgin olive oil. I also add fresh cilantro and mint at the end for brightness and freshness, and—of course—lemon juice, to awaken all the warm flavors.

Recommended yogurt brands: We love Culina and Cocojune for soup-dolloping, because they are creamy, tart, and without any sweet undertones.

Fun variations

This soup is a great one to riff on, so make it your own! Here are some suggestions:

• Use split yellow lentils (AKA moong dal) instead of red lentils—but soak for only 10 minutes.
• Replace the ras el hanout with garam masala for an Indian-flavored spin (like dal!).
• Replace the lemon at the end with lime!
• For extra richness, stir in ½ to 1 cup (120 to 240 mL) canned coconut milk when you add the broth.
• For more veggie action: dice a few carrots and sauté after the onions for a few minutes until just starting to soften. Or, fold in a few handfuls of baby spinach or baby kale after partially pureeing the soup and simmer until wilted.

More hearty yet nutritious soups & stews

• Vegan Tagine with Chickpeas (if you’re looking for more ways to use ras el hanout!)
• Vegan Gambian Peanut Stew (another cozy bowl featuring sweet potatoes!)
• Mediterranean Lentil Soup (the wow-worthy lentil soup which inspired this recipe)
• Lemony Chickpea Soup (AKA chicken noodle soup’s bright, vegan cousin)
• Creamy White Bean Soup with Kale (maybe one of my most wholesome soups of all time?)

Frequently Asked Questions

If you cozied up with and loved this spiced red lentil soup, I’d be honored if you left a rating and review below! ❤️

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Red Lentil Soup

A creamy, warmly-spiced red lentil soup that’s anything but ordinary. Richly-flavored and naturally thickened with sweet potatoes, this cozy bowl is the whole package: hearty, wholesome, and flavorful.

Course Dinner, Lunch, Soup

Cuisine Moroccan-inspired

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 441.1kcal

Author Nisha Vora

Ingredients

• 1 cup (200g) red lentils
• 3 tablespoons (42g) extra virgin olive oil, plus more for finishing
• 1 large yellow onion, diced (~ 2 cups / 300g once diced)
• Diamond Crystal kosher salt
• 4 cloves garlic, chopped
• 1 tablespoon (10g) freshly grated/minced ginger
• ½ serrano or jalapeño pepper, finely chopped (optional, see Note 1)
• 2 tablespoons (30g) tomato paste
• 1 tablespoon ras el hanout (see Note 2)
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 2 medium (~ 20 oz / 570g total) sweet potatoes, peeled and finely diced into ¼” cubes, see Note 3 for instructions)
• 4 cups (960 mL) low-sodium vegetable broth (see Note 4)
• 1 cup (240 mL) water
• 1 bay leaf
• Freshly cracked black pepper
• Several squeezes of fresh lemon juice

For serving

• 1 handful (~12g) cilantro leaves and tender stems, chopped
• 1 small handful (~5g) fresh mint leaves, chopped or torn with hands
• ~ ½ cup (120g) creamy coconut yogurt (see Note 5)
• Flatbread to serve 4 (optional)

Instructions

• Add the red lentils to a bowl, cover with water, and soak for 20 minutes.

  Multitasking: In the meantime, prep the onion and sweet potatoes (I prep the garlic, ginger, and green chili while the onions cook).

  After 20 minutes, drain the lentils and rinse with fresh water.
• Heat the olive oil in a Dutch oven or soup pot over medium heat. Once shimmering, add the onion with a pinch of salt. Cook, stirring occasionally, until nicely golden brown, 12 to 15 minutes. If the onions brown too quickly, add a splash of water and/or lower the heat a touch.

  Multitasking: If you feel comfortable multitasking, you can use this time to prep the garlic, ginger, and green chili.
• Add the garlic ginger, green chili if using, and tomato paste. Stir almost constantly for 2 minutes, stirring the tomato paste into the aromatics. Add the ras el hanout, coriander, and cumin. Stir constantly for 30 seconds. If it starts to dry out, add a splash of water to deglaze the pan.
• Add the finely diced sweet potatoes, lentils, vegetable broth, water, bay leaf, 2 teaspoons of kosher salt, and several cracks of pepper.

  NOTE: If using sea salt or Morton’s kosher salt, use 1 ¼ teaspoons. If using table salt, use 1 teaspoon.
• Stir to combine and bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, until the lentils are soft and sweet potatoes are tender and have softened, about 25 minutes. Remove from the heat and scoop out the bay leaf.

  NOTE: If the sweet potatoes still have some bite, simmer for another 5 minutes or until they're tender.
• Add an immersion blender to the pot and start on low speed. Blend roughly half of the soup until it’s thicker and creamy but some texture still remains. Don’t blend it all!

  If you don't have an immersion blender, carefully transfer roughly half of the soup to a stand blender. Remove the center cap and replace it with a dish towel to allow venting, and blend until pureed. Stir the puree back into the soup.
• Add several squeezes of lemon juice and the cilantro to the soup. Taste, adding salt or pepper as needed. Serve in bowls and garnish with a dollop or two of yogurt, a drizzle or two of extra virgin olive oil, and the chopped mint. If desired, serve with flatbread on the side.

Notes

General note: To make this soup as efficiently as possible, use the multitasking steps listed in the instructions. 

Note 1: This adds a subtle heat. If you want spicy, use the whole pepper.

Note 2: If ras el hanout is not available, you can have a few options:

1. 1. Use garam masala for an Indian-spiced version
   2. Use the following spices: ½ tsp each ground coriander, cumin, and ginger; ¼ tsp each ground turmeric, cardamom, cinnamon, freshly grated nutmeg, black pepper, and cayenne pepper
   3. Try making this ras el hanout recipe from a Moroccan food writer.

Note 3: No need to be precise about the sweet potato shape; just make sure that they are small-diced so that they fully soften in the time allotted. If you want precise instructions on how to finely dice a sweet potato, here they are:

1. 1. Using a sharp knife, cut the peeled sweet potato in half crosswise.
   2. Cut side down, slice from top to bottom into 4 to 5 planks (depending how thick the sweet potato is); the planks should be about ¼” (~7 mm) in thickness.
   3. Stack two planks on top of another, then cut them lengthwise (about ¼”) into strips.
   4. Then cut the strips crosswise (¼”) into small cubes.

Note 4: If using regular vegetable broth instead of low-sodium, you’ll need to use considerably less salt. Start with just ¼ teaspoon and add more to taste at the end.

Note 5: My go-to yogurts are Culina or Cocojune, which are vegan coconut-based yogurts that are creamy, tart, and have no sweet undertone.

Nutrition

Serving: 2cups (470g) | Calories: 441.1kcal | Carbohydrates: 68.7g | Protein: 15.6g | Fat: 11.8g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.2g | Sodium: 769.1mg | Potassium: 1427.7mg | Fiber: 12.6g | Sugar: 14.8g | Vitamin A: 16667IU | Vitamin C: 31.4mg | Calcium: 71.8mg | Iron: 4.1mg

The post Red Lentil Soup appeared first on Rainbow Plant Life.

The humble cabbage is cooked into luxurious silkiness (you won’t even notice there’s 8 whole cups of it!), flavored with warming Indian spices, and simmered with coconut milk and almond butter to become a richly creamy and aromatic curry.

And don’t be afraid to save some for lunch the next day because this curry tastes even better after a flavor-enhancing night in the fridge!

Table of Contents:
1. Ingredient notes
2. Step-by-step instructions
3. Tips for making this recipe
4. Frequently Asked Questions
5. Recipe card with notes

You’ve been sleeping on cabbage

I’ve been on a mission to make cabbage more exciting and to help home cooks see it can be so much more than coleslaw. 

Case in point #1: The Buttery Charred Cabbage from my cookbook Big Vegan Flavor, which was a hit at my restaurant popup with Avant Garden earlier this year (make it yourself by flipping to p. 401!). 

Case in point #2: This new cabbage curry, which is creamy, indulgent, and has the perfect touch of sweetness from the cabbage.  

Just ask Max—this is actually his new favorite RPL recipe, which is saying a lot because he’s constantly trying new recipes. Plus, Max is actually the surprise hero of this recipe. 

After recipe test #4 (which was good…but we’re not aiming for merely “good” in the RPL kitchen, are we?) Max—whose culinary feedback is usually limited to “It’s good,” or “It’s nice”—said, “What about adding almond butter like you do in your red lentil curry?”

Fast forward to recipe test #5 and, lo and behold, the almond butter dramatically improved the curry’s flavor and texture. Let’s hear it for Max

Ingredient notes

Cabbage

The magic of this recipe lies in slicing it or shredding it about as thinly as you can, then sautéing until silky. This allows the cabbage to melt into the curry and lends the finished dish a subtle sweetness and texture that is lightyears away from the in-your-face cruciferousness of raw cabbage.

Substitutes: Good ol’ green cabbage works great here (it’s widely available and inexpensive), but you could also use napa or savoy cabbage (napa cabbage will cook more quickly). Red cabbage is earthier and less sweet, so I’d skip that. 

Indian aromatics and spices

While this is by no means a traditional Indian recipe, it will dazzle you with its bold Indian flavors.

That’s because this recipe, like many of my Indian recipes, starts out with aromatics—in this case, garlic and serrano pepper—followed by a generous blend of Indian spices.

To keep things beginner-friendly and weeknight-friendly, I use a blend of ground spices instead of whole spices, and it works incredibly well here: red chili powder, cumin, coriander, turmeric, plus garam masala at the end.

Substitute: This recipe calls for Kashmiri chili powder, which is a mild Indian red chili powder with a vibrant red color and slightly sweet, smoky flavor. Sold online or at South Asian grocers. If you don’t have it, use 1 ¾ teaspoons of sweet or hot paprika with ¼ teaspoon of cayenne pepper (or just 2 tsp of paprika and no cayenne).

Identification Tip: If you have red Indian chili powder at home but not sure what kind, taste just a tiny bit. If it’s really spicy, it’s likely not Kashmiri chili powder, so use just ¼ to ½ teaspoon of that to avoid an overly spicy curry.

Coconut milk

This is the secret behind the luxuriously creamy mouthfeel and indulgence factor. The fat in the coconut milk also helps temper the heat from the serrano peppers and spices, making for a well-balanced curry.

Shopping Tip: Buy full-fat coconut milk in a can, not cartons of coconut milk or “cream of coconut” (which is sweetened). 

Substitute: If you want a lighter curry, you can use light canned coconut milk, or make your own: use ⅔ cup (160 mL) full-fat coconut milk with 1 cup (240 mL) water. Full disclosure: we tried the latter and the results were fine but not nearly as good as the original.

If you really want to avoid coconut milk, the best substitute would be a homemade cashew cream/milk. See the first FAQ for instructions.

Chickpeas

Chickpeas makes this cabbage curry a complete meal, adding extra fiber and some protein! If you want to make this dish even more filling, feel free to throw in a second can of chickpeas along with ½ cup (120 mL) of water, as there won’t be enough liquid otherwise. 

PS: if you’re looking for even more protein in your Indian curry, try this ultra-creamy tofu curry. Packed with 25 grams of protein and big flavor, it’s quickly become a favorite in our house.

Almond Butter

Thanks again to Max for his suggestion to include this ingredient! It adds an extra layer of richness and a subtle nuttiness that work in tandem to make the curry exquisite. 

Trust me—having tried the versions without almond butter and with almond butter back-to-back, I can definitively say that the almond butter (just 2 tablespoons!) works like a charm.

Substitute: Cashew butter works well. If you have a nut allergy, sub with well-stirred tahini. 

Step-by-step instructions

In a large sauté pan, heat up the oil over medium-high. Add the garlic and serrano pepper and stir frequently for 30 to 60 seconds.

Add cabbage and toss to coat in the oil and aromatics.

Cook for 10 minutes, stirring occasionally, until tender and browned in spots. Add the tomato paste and ground spices (red chili pepper, coriander, cumin, turmeric, salt, black pepper) and stir frequently for 2 minutes.

Add the tomatoes and cook for 4 to 5 minutes, until they have softened.

Pour in the coconut milk, chickpeas, almond butter, and a bit more salt. Stir well. 

Simmer, uncovered, for 15 to 20 minutes, stirring every few minutes to prevent sticking, until the flavors have melded together and curry has thickened. 

Remove from heat and stir in the garam masala, lime juice, and cilantro. Rest for 5 to 10 minutes before serving.

Tips for making this recipe

Slice the cabbage thinly

What I love about this recipe is that the cabbage really melts into the curry. There aren’t big chunks of it like you might find in other recipes. So be sure to slice the cabbage thinly, almost as thinly as you can. A sharp knife works great, but you can also use a mandoline (I love this handheld one and this larger, professional model).

Tailor the spice accordingly

I call for two serrano peppers in this recipe, which sounds quite spicy, but the full-fat coconut milk tempers the spice, yielding a curry with medium heat.

For the spicy lovers: Use 3 serrano peppers! 
For the spice-averse: Use 1 serrano pepper or even a jalapeño pepper. If you can handle some heat, keep the membranes and seeds in; if not, scrape them out first. 

Adjust the heat as needed

As the cabbage cooks, keep an eye on the pan—if the cabbage starts browning quickly or the garlic starts to get dark, lower the heat to medium and add a splash of water to scrape up the fond (fond = browned bits on the bottom of the pan).

Stir to prevent sticking (and add water as needed)

The curry will thicken as it simmers thanks to the coconut milk and almond butter so you’ll need to stir every few minutes to prevent sticking on the bottom of the pot.

Depending on how thick or liquidy you prefer your curries, you may want to add some water during simmering, about ¼ to ½ cup (60 to 120 mL). 

Frequently Asked Questions

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Creamy Cabbage Curry

If you think cabbage can’t be luxurious, think again! This creamy cabbage curry delivers nourishment while being seriously indulgent. The cabbage melts down into silky sweetness and mingles with warming Indian spices before simmering with coconut milk and chickpeas for a cozy, complete meal.

Course Dinner, Lunch

Cuisine Indian-Inspired

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 453.1kcal

Author Nisha Vora

Ingredients

• 2 tablespoons (28g) neutral oil of choice (such as avocado oil)
• 4 fat garlic cloves (21g), chopped
• 1 to 3 serrano peppers, finely chopped (3 for spicy!)
• 8 cups (400 to 480g) green cabbage, shredded or thinly sliced (see Note 1)
• Diamond Crystal kosher salt and freshly cracked black pepper (see Note 2)
• 2 tablespoons (30g) tomato paste
• 2 teaspoons Kashmiri chili powder (see Note 3)
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons ground cumin
• ½ teaspoon ground turmeric
• 8 ounces (227g) ripe tomatoes, finely chopped (see Note 4)
• 1 (13.5 oz / 400 mL) can full-fat coconut milk
• 1 (15 oz / 425g) can chickpeas, drained and rinsed
• 2 tablespoons (32g) almond butter or cashew butter (unsweetened, see Note 5)
• 1 teaspoon garam masala
• 1 lime, juiced
• 1 cup (16g) fresh cilantro leaves and tender stems, chopped

Instructions

• Heat the oil in a 12-inch sauté pan over medium-high for a few minutes, or until shimmering. Add the garlic and serrano pepper and stir very frequently for 30 to 60 seconds until fragrant (don't let the garlic brown).
• Add the cabbage and use tongs to coat it into the oil and aromatics, tossing well so the garlic and serrano pepper aren't stuck to the bottom of the pan. Season with ½ teaspoon kosher salt. Cook for 10 minutes, stirring occasionally, or until tender, silky, and browned in spots.

  NOTE: If it starts to brown quickly, lower the heat to medium and/or add a splash of water to deglaze.

  Multitasking: While the cabbage cooks: (a) In a small bowl combine the tomato paste, Kashmiri chili powder, coriander, cumin, turmeric, 1 teaspoon kosher salt, and lots of black pepper; (b) finely chop the tomatoes and set aside.
• To the cabbage, add the tomato paste-spice mixture. Stir very frequently for 2 minutes, coating the tomato paste into the cabbage. If it dries out, add a splash of water. Add the tomatoes and cook for 4 to 5 minutes, or until softened and almost melting into the cabbage.
• Pour in the coconut milk, chickpeas, almond butter, and ½ teaspoon kosher salt. Simmer uncovered for 15 to 20 minutes, stirring every few minutes to prevent sticking. The curry will thicken, so if you want a looser texture, add ¼ to ½ cup water (60 to 120 mL).

  NOTE: I prefer simmering for 20 minutes, as it gives the ingredients enough time to mask the coconut flavor, but you can taste at 15 minutes and check.
• Remove from the heat. Stir in the garam masala, several squeezes of lime juice, and the chopped cilantro. Season to taste with salt or more lime juice as desired.
• Serve with cooked rice or flatbread.

  NOTE: leftovers will thicken considerably in the fridge, so you may want to thin it out with some water on the stove.

Notes

1. 1 small cabbage (1 ¼ to 1 ½ lbs / 570 to 680g) will typically yield this amount of cabbage once sliced/shredded.
2. I use Diamond Crystal Kosher Salt. If you’re using sea salt or table salt, use less salt, about half the amount, then season to taste. 
3. Kashmiri chili powder is a mild Indian chili powder with a bright red color and slightly sweet, smoky flavor. Substitute: 1 ¾ tsp sweet or hot paprika and ¼ tsp cayenne pepper (or 2 tsp paprika and omit the cayenne).
4. This is about 2 medium Roma tomatoes. For a shortcut, you can use canned crushed tomatoes, but you’ll want to measure out about 8 oz / 230g.
5. If nut free, use tahini. 

Nutrition

Calories: 453.1kcal | Carbohydrates: 35.1g | Protein: 11.6g | Fat: 31.4g | Saturated Fat: 17.8g | Polyunsaturated Fat: 2.25g | Monounsaturated Fat: 7.99g | Sodium: 695.44mg | Potassium: 952.85mg | Fiber: 9.93g | Sugar: 8.12g | Vitamin A: 230IU | Vitamin C: 55.19mg | Calcium: 97.56mg | Iron: 3.62mg

The post Creamy Cabbage Curry appeared first on Rainbow Plant Life.