SCRAMBLED TOFU CURRY NOODLES
Tofu Curry Noodles is for those who ‘hate’ pressing tofu, but still want NO
compromise on plant-based protein and flavor.
Grocery shopping can be a mundane affair,
but sometimes, as you’re mindlessly meandering the aisles, picking out items
from your grocery list, something catches your eye that makes you stop and pay
And so, a few weeks ago, I picked up a box of barnyard
millet noodles from my local Indian grocery store, and it stayed in my pantry
since, largely out of fear that I might not like how it tastes.
Last night, I finally found the courage to get it out of
storage, and I must say, if all healthy things can be camouflaged into staples
like these, I’d be eating healthier than I do now.
Millet is a low glycemic food, fairly good
source of protein, digests quickly and an excellent source of dietary
fiber. From a farming perspective, it has high yields and can be grown in dry
areas with less water, fewer pesticides and fertilizer. By choosing to consume
grains like these that are traditionally grown in rural regions of India, we
are supporting the livelihood of farmers.
I adore food that comes with a cause.
As to grating tofu, that’s a little trick I picked up from
my friend Jackelin, when I was staying with her
in Utah. Saves you time from pressing while
giving you all the protein as long as you don’t mind the loss of texture. Me, I
don’t mind at all.
In fact, I’m not ashamed to confess, this is
possibly my favorite way of eating tofu. The flavor to tofu ratio is, finally,
to my liking and it is not very unlike scrambled egg burji.
The ‘sauce’ isn’t complicated either – it’s just Thai red
curry paste (which I almost always stock), turmeric, chilli
powder, salt and pepper, also pantry staples.
All in all, this scrambled tofu curry noodles has resulted
in an increase in overall tofu consumption in my home since I stumbled upon its
recipe a few months ago.
It is simple, unassuming, comforting, and thanks to the barnyard millet noodles, a lot less of an indulgence than it tastes like. I hope you give it a try, I’m sure you’ll come to love it as I do.
And this blog has
been developed by Tina for nativefoodstore.com
Millet based products,