Flax loaded tofu and calcium enriched whole meal

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 1

Ingredients

1 cup Millet 1 serving Indian, Chickpea Vindaloo 0.5 cup Tofu, firm 1 cup Spinach, cooked 1 tbsp Bob's Red Mill Flax Seed Meal 1 tbsp Omega -3 Flax Oil 1 cup, chopped Onions, raw 1 oz Peanuts, dry-roasted 0.05 tsp Turmeric, ground 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 1 clove Garlic 1 pepper Peppers, hot chili, red, fresh

Directions

1. cook millet with 1/2 millet and water ratio with pinch of salt in rice cooker or insta pot 2. Over night soaked IndiAn chickpeas - add chickpeas with 1/2 water ratio into the instapot . Add puréed onion, tomato, garlic paste to the chick peas. Add turmeric, ground chili powder and salt - 1/2 tsp of flax oil and cook with bean settings 3. Stir fry- form cut tofu with fresh garlic clove, flax oil , crushed peanuts and add flax powder with pinch of salt , ground chili and turmeric powder and fresh spinach. Toss for few seconds. 4. Serve - bowl of millet - top it with sautéed tofu and chickpeas curry .

Serving Size: 3 1 cup serving

Number of Servings: 1

Recipe submitted by SparkPeople user SMRUTINALAWADI.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving