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Vegan Tofu Stir Fry with methi leaves is a perfect protein recipe for vegetarians esp vegans! Quick and healthy this Methi & tofu bhaji can be made in less than 30 minutes.
Tofu is condensed soy milk that is pressed into blocks of different firmness. A nutrient-dense food, it is high in protein and contains all the essential amino acids except methionine!
Soybeans contain antinutrients such as trypsin inhibitors and phytates so in the process of making tofu that involves soaking, sprouting & fermenting it reduces or deactivates the anti-nutrition factors.
Soybeans contain natural plant compounds called isoflavones. These function as phytoestrogens, to activate estrogen receptors in your body. Isoflavones in tofu may increase the risk of cancer, especially in postmenopausal women.
Soy protein is a high-quality protein with a protein digestibility-corrected amino acid score (PDCAAS) of 1.00, which is close to some of the proteins from animal sources, such as meat and dairy. Soy proteins contain well-balanced essential amino acids except for sulfur-containing ones like methionine.
Soy protein, for instance, is a good source of arginine and glycine, which are essential nutrients in collagen synthesis and so help with good skin & hair health.
Methi or fenugreek leaves are rich in vit A forming carotenoids, Vit K, Vit C, Folic acid, iron, calcium, magnesium
Methi Tofu Sabji – Serve 4
Ingredients
Tofu – 250g
Spring onion: 100g
Methi leaves: 200g
Green chilly: 2-3no
Cumin seeds whole :1 Tbsp
Cumin powder: 2 tsp
Pepper powder 1 tsp
Naagin Indian Hot Sauce: 1 Tbsp
Salt: As per taste
Oil: 1Tbsp
Method: The cooking method is explained in the video