The most insanely delicious TOFU

My new favorite curry is made with coconut, corn and then you ask - WTF is “Chana dahl" or "channa dal,"? Well, it's a type of lentil that comes from chickpeas. The chickpeas are split in half, and the outer skin is removed. This leaves you with small, yellowish lentils, which are the chana dal. These lentils are a staple in many South Asian cuisines.

Super nutritious, they’re packed with protein, fiber, vitamins, and minerals. Delicious in soups, stews, and curries. Slightly nutty and earthy flavor, and can be cooked to be creamy or slightly firm, depending on how you like it.

Made from chickpeas that's good for you and used in lots of yummy recipes. It's a great source of energy, protein and nutrition!

https://wickedkitchen.com/ Is the company I co-founded with my brother and is a fully plant based / vegan range that puts flavor first! Check out the locator map on the website for where it’s sold.

About Frankie Ms America’s din din.. Head over to https://omni.pet/ to give it a try and order yours with my 50% off discount code “DEREK50” – it’s the best decision I’ve made lately!

Studies:

In vivo model to show amino acids digestibility of plant based dog food diet on par which chicken based control

https://academic.oup.com/tas/article/7/1/txad020/7039700

Dogs fed plant based diets for 12 month period maintain normal clinical parameters (Preprint, peer review process ongoing)

https://www.biorxiv.org/content/10.1101/2023.02.18.525405v1

Working Huskies thriving on plant-based diets

https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/an-experimental-meatfree-diet-maintained-haematological-characteristics-in-sprintracing-sled-dogs/49358B7C6F05A5AC042D01E322EB3A0C

The genomic adaptation of a dog to a nutritional omnivore

https://www.nature.com/articles/nature11837?ca_referer=staging.money.com%2Fbest-auto-insurance%2F

Soy is digestible source of protein for dogs

https://academic.oup.com/jas/article-abstract/79/8/2162/4683177?login=false

Vegan diets palatability on par with meat-based foods

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0253292

THE MAIN EVENT {RECIPE}

1 Cup Chana Dahl, Dried (cracked chickpeas)

1 300g Tofu, extra firm

4 each Fresh Corn on the Cob or 4+ Cups frozen corn

1 Large white onion, finely chopped.

3 Pac Choi (baby bok choy) chopped.

Handful baby corn, each cut in half

2 teaspoons Oil ( I used rice bran oil)

1 can (size) coconut cream

1 can (size) of coconut milk, unsweetened

2 Tablespoons vegan mayo

2 limes, juice and save rind

3 Thai chili peppers, diced (preferably red for garnish)

1 bay leaf

Handful of fresh mint (garnish)

Handful fresh coriander/cilantro leaves (garnish)

Handful fresh basil, picked (garnish)

1 teaspoon sesame oil (garnish)

Fresh Curry Paste:

3 TBS Ginger, chopped.

4 garlic cloves, toasted.

2 Chilies, dried, toasted and rehydrated.

1 Lime, zested

1 Tablespoon Lemongrass, fresh chopped

1 teaspoon Turmeric

1 teaspoon Palm sugar or sugar

1 teaspoon White peppercorns, toasted.

1 teaspoon Cumin Seeds, toasted.

1 teaspoon, Coriander seeds, toasted.

1 Salt, flakes to taste

Chana Dahl:

Soak the Chana Dahl (cracked chickpea lentils) overnight to help soften if possible. Cook in medium pot, with water to cover, for 30 – 45 minutes until soft and edible. Rinse, strain and save when complete. Discard the cooking liquid.

Corn:

Remove the corn kernels from the cob. Boil both kernels and cob with 1 litre of water, strain and save the broth and kernels, discard the cobs.

Curry Paste:

In a cast iron pan toast all the dried spices, chilies (rehydrate in hot water for 5 minutes after) and toast the garlic (with skin on).

In mortar and pestle add dry spices and chilies and pulverize first. Add the garlic, chopped lemongrass, lemon rind, turmeric and sugar with a pinch of salt. Pound into a paste and save. Set aside ¾ teaspoon to make the tofu glaze.

In a larger pot, add 1 teaspoon oil, the curry paste and heat pot on medium high heat to slowly fry the paste for 2 minutes to cook out some of the rawness and activate the flavours.

Add small can of coconut cream and fry another 2 minutes stirring while it cooks to avoid burn spots.

Once cooked add chopped onion, Pac choi and baby corn and sauté for 2 minutes.

Add corn with broth and cooked Chana Dahl and bring to a low boil.

Add lime juice and coconut milk and continue cooking bringing to a light simmer to retain the flavours.

TOFU:

Preheat oven to 200c / 400f fan/convection.

Heat a cast iron skillet with 1 teaspoon of oil on medium high heat. Drain and lightly squeeze tofu to remove excess water, pat dry with paper towel. Sear both sides for 2 minutes to form a crispy crust.

Mix together 2 tablespoons of vegan mayo with ¾ teaspoon of the curry paste to form the glaze. Apply evenly to top of tofu. Roast in same pan for 15 minutes.

Serve tofu with curry, whie rice and garnish with fresh herbs and extra chopped limes and Sliced chilies