When I sat down to write this post, I was thinking about the last 10 years of my life! Who knew I would start writing a food blog? Who knew that I would even start to enjoy cooking? If you had asked me even around 5 years ago, although I loved food, I was far away from cooking. Only after I came to Singapore I was exposed to all the different cuisines and it evoked a curiosity every time I went to any restaurant – ‘Wow this is yummm! How did they cook it?? What spices/herbs have they used?’ And soon enough I felt the desire to cook tastier meals and discovered that cooking good food at home doesn’t necessarily have to involve hours of cooking or hundreds of ingredients 🙂
If you think about it, there are several dishes which can can be put together very quickly with things you have at home or commonly find in stores, which makes each meal, each day, a happy event 🙂
I had a box of tofu in the fridge along with some vegetables and it gave me an idea – what if I use Tofu and cooked it in a different style? So today’s recipe is a quite a unique combination of tofu and middle eastern style of cooking! Although the combination is different, you won’t be disappointed at all with the end result 🙂
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Olive oil – 3 tablespoons
Tofu – 300 g, crumbled
Eggplant – 1 medium, cut into 1.5 to 2 inches long pieces
Carrot – 1 medium, cut into 1 inch long pieces
Onion – 1 medium, chopped
Garlic – 4 to 5 cloves, cut into horizontally into pieces
Feta Cheese – 80 g Raisins – 1.5 to 2 tablespoons
Walnuts – 1.5 to 2 tablespoons
Spice Mixture – Mix 1 teaspoon each of turmeric powder, chili powder, coriander powder, cumin powder, cinnamon powder, crushed cardamom and ground pepper to make the spice mixture
Coriander leaves – a handful, chopped
Salt – to taste
Step 2: Add the eggplant and carrot and cook for another 5 minutes until the eggplant and carrots have softened.
Step 3: Add half of the crumbled cheese and mix well (do not cook for more than a minute). Add salt as required. Turn off the stove. The eggplant mixture is ready.
Step 4: Preheat the oven at 175 degrees for 10 minutes. Take an ovenproof dish and grease it with the remaining 1 tablespoon of oil. Arrange the cubed tofu neatly on the ovenproof dish side by side. Spread the eggplant mixture to uniformly cover the tofu. Sprinkle rest of the crumbled cheese on top. Squeeze in a few coriander leaves in between if you wish (do ensure that the tofu doesn’t break in doing so).
Step 5: Place the dish in the oven and bake it for around 20 minutes (until the tofu has browned lightly). Garnish with few more coriander leaves (optional) and serve hot as a standalone dish or with bread. A few tips:
- You can use cottage cheese (paneer) if you don’t have tofu.
- Add almonds or other nuts too as per your preference.
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