Soya Roast Recipe
Tomatto - 3 nos
(Sliced or cubed)
Soya Chunks - 10 nos
(Soaked in hot water for 5 minutes and cut in to 4 pieces )
Onion - 1
(big size)
Ginger - 1 inch cube
(chopped)
Galic 10-12 podes
(chopped)
Green chilly - 4 nos
(sliced in to half)
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Oil - 2 tsp
mustard seeds - 1 tsp
salt - 3/4 tsp or to taste
Preparation Method of Tomatto-Soya Roast Recipe
1)Heat oil in a pan or kadai.
2)Sputter mustard seeds.
3)Add Ginger, Galic, green chillies and onion to it.
4)Saute this mixture untill onion become transparent.
5)Add tomattos, turmeric powder, garam masala,salt and close the lid.Let it to cook for 5 minutes untill the tomattoes become gravy.
6)Add soya chunks and let it simmer for 5 more minutes.
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Types of tofu/tempeh
Firm tofu - Firm tofu is dense and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Firm tofu is higher in protein, fats and calcium than other types of tofu.
Soft tofu - Soft tofu is more suited for recipes in which tofu needs to be blended.
Silken tofu - Silken tofu has a creamy structure and is also used in blended dishes. In Japan, silken tofu is consumed as such with some soy sauce.
Tempeh originated from Indonesia, where it is still an important food. Tempeh is cake of soybeans, which have been de-hulled, cooked, mixed with a tempeh starter (culture of Rhizopus oligosporusor Rhizopus oryzae) and incubated for a day or two. The white mycelium of the Rhizopus mold keeps the soybeans together to form a solid cake, which you can easily sliced. In Indonesia, tempeh is traditionally made from soy beans only, but in Western countries you can find tempeh made from other ingredients, such as vegetables, grains or other beans.
