Tofu and Soyabean Cutlets

Tofu and Soyabean Cutlets with Kale, Mushrooms, Broccoli Risotto.

FOR TOFU CUTLETS

Ingredients:

• 1 block super firm tofu, press out moisture
• 2 tablespoons corn starch
• ½ cup almond milk, unsweetened
• ¾ cup low-fat paneer
• 1 cup cooked mashed Soya bean
• 1/2 tsp onion garlic paste
• salt and pepper to taste
• 2 tsp oil for shallow frying, option to bake them too.

Method:

• Crumple and mash the tofu, mix in well the corn starch, add the mashed paneer, mashed soya bean salt and pepper. Slowly add in the almond milk and bind well to make soft rounds. Shallow fry and keep aside.

---

FOR THE RISOTTO

Ingredients:

• 2 cups finely chopped button mushrooms
• 1 tbsp. extra-virgin olive oil
• 1 cup vegetable broth
• 1 onion, finely chopped
• 1/2 tbsp butter
• 1 cloves garlic, minced
• 1/2 cup of kale leaves
• 1 cup cooked and mashed broccoli
• 1 sprig thyme, leaves removed
• 1/2 tsp sesame seeds
• salt and pepper to taste
• 2 tsp cooked sticky rice
• 1 tsp freshly grated Parmesan cheese

Method:

• In a large pan, add 1/2 tsp olive oil, and add the vegetable broth. Let it come to a boil. Then add the mushrooms, onion, garlic, kale leaves, mashed broccoli, sesame seeds, and thyme. When the mushrooms are soft and well-cooked, add the rest of the olive oil and butter. Add in the sticky rice. Stir in the cheese and cook till the risotto is creamy.
• Serve hot.
• This is a calcium-rich recipe. Menopause is a phase of self-innovation as well as being happy with yourself and that includes your taste buds too.