MEGA BLOGGING MARATHON -SEPT 2017
#80TH BLOGGING MARATHON
THEME: PROTEIN RICH DISHES
During our last few days in Montreal, hubby and son were wondering how come I’m not taking up their offer to dine out. Don’t get me wrong as much as I love preparing and trying new dishes both for blogging and otherwise I at the same time love eating out.
However they both didn’t know that I was on a mission to prepare Protein Rich Dishes with ingredients that I knew I would not get in Mombasa and Tofu being one of them. Sometimes I feel that we should shift to Nairobi and then I’d get all the ingredients I want. So hubby dear will say “OK I don’t mind, but are you 1) willing to deal with the horrendous traffic, 2) Prepared that I will be leaving home very early and coming back very late, 3) though food may be cheaper in Nairobi are we ready to pay more for everything else?” None of these questions I can answer positively. ‘So lets stick to Mombasa and use what we get here,’he replies.
Its amazing how quickly one can put a dish together when many ingredients are readily available like tortillas, peanut sauce, ready flavored tofu etc.
However, I chose to make the sauce at home as ready made one may contain fish sauce. While I may not be able to eat a plateful of tofu alone like I can with paneer, I don’t mind having the tofu along with other ingredients like veggies, rice or wraps.These tofu wraps are bursting with protein.
Protein sources in this recipe are tofu, spinach, mushrooms, peanut butter
By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I’m just trying to include non meat non fish dishes from which you can get your protein source.
4 ready made flour tortilla
200g firm tofu
2 tbsp oil
2 tbsp cornflour
1 tsp paprika powder
1 tsp cracked pepper
2 cups chopped spinach
1 cup thin carrot sticks or grated carrot
2 cups mushroom slices
1 medium onion cut lengthwise
handful of enoki mushrooms (optional)
3-4 cloves of garlic, peeled and sliced
1 tbsp of ginger strips
1 tbsp oil
½ tsp salt
For the Peanut Sauce:
¼ cup peanut butter
2 tbsp rice vinegar or any good vinegar
1 tbsp lime juice
1 tbsp soy sauce
¼ tsp salt
1-2 tsp Sriracha sauce or any chilli sauce of your choice
1 tsp sesame oil
1 tbsp oil
1 tbsp honey
Preparation of the tofu:
- Put the tofu between paper towels or a clean cloth to remove excess water. Leave it for 15 minutes.
- Mix cornflour, paprika powder and cracked pepper.
- Coat the whole slab of tofu by rolling it in the cornflour mixture.
- Heat 1 tbsp oil in a pan over medium heat.
- Place the tofu slab in it. Let it roast till it becomes golden brown. Turn it over and roast it. Do the same with all the sides.
- Let the tofu cool a bit and then cut it into thick slices.
Preparation of the Peanut Sauce:
- Mix all the ingredients together in a bowl.
- Taste and adjust the seasoning.
Preparation of the mushroom mixture:
- Heat remaining oil in a pan over medium heat.
- Add onion and saute till for 2 minutes of so.
- Add ginger, garlic and mushroom.
- Stir fry the mixture till the mushrooms become a bit soft.
- Take the pan off the heat.
- Add salt and mix well.
Preparation of the wraps:
- Heat the tortilla wraps over a hot pan, tawa or griddle pan till its warm.
- Spread the peanut sauce over the tortilla.
- Arrange lengthwise some mushroom mixture.
- Place tofu slices over it.
- Arrange lengthwise spinach, carrot sticks and enoki mushrooms if you’re using any.
- Roll the tortilla up.
- Cut into half and serve with some salad or on its own.
- Use veggies of your choice.
- Make sure you get firm tofu for this preparation.
- Replace tofu with paneer if you don’t like tofu.
My Protein Rich Dishes so far:
Day 1 – Mixed Dal Paddu
Day 1 – Mixed Dal Paddu
Check out what other Mega Blogging Marathoners have made for Day 7:
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