I’ve returned after a long break from the range. I’ve been busy with Diwali preparations and catching up with friends. However, my rides have remained a priority, as we managed to take two short trips over the past weekend: one to Karnala Bird Sanctuary and another to Ulwe Wetlands. We indulged in some delicious Missal Pao and Vada Pao on both outings. You can probably guess how much I’ve been eating over the past two weeks, leaving little room in my stomach for a proper meal. This was a good excuse to skip last night’s Diwali feast and instead enjoy a comforting bowl of Tofu Curry Soup as a lighter option. This no-fuss recipe comes together in just a few minutes, and I savoured the soup on its own while preparing for the upcoming holiday celebrations of Padwa and Bhaubeej. I recommend trying this recipe if you’re looking for a break from heavy cooking. Bon Appétit!
Prep Time – 5 minutes
Cook Time – 10 minutes
Serves – 2
Ingredients:
Tofu – 250 gms
Bell Pepper – 30 gms
Lemongrass – 10 gm
Carrot – 50 gm
Onion – 1
Curry Powder – 2 tbsp
Red Chilli powder – a pinch
Coconut milk – 1 cup ( 120 ml )
Vegetable Stock – 2 cups
Salt – to taste
Coconut Cooking Oil – 30 ml
Lemon juice – a few drops
Instructions:
1 ) Cut the vegetables as per your choice and set aside.
2 ) In a pan, heat oil and saute the Tofu for a minute. Remove and set aside.
3 ) Add the vegetables and saute on a medium flame for two minutes. Add the coconut milk, vegetable stock, curry powder, red chilli powder, salt and the Tofu. Mix well, cover and let it cook on a sim flame for 5 to 7 minutes. Once on the boiling point, remove from flame, add lime juice and serve hot.
