3
Industry Client Recipes
(With Permission)
Methi Bhurji with Ulivit Plant Protein 2.0
YIELD: 4 SERVINGS
4 tbsp | canola oil |
2 tsp | cumin seeds, whole |
2 tsp | garlic, minced |
2 tsp | ginger, peeled and minced |
1 cup | onion, diced |
1 tsp | turmeric, dry ground |
1/2 tsp | garam masala, dry ground |
1/2 tsp | salt |
1/2 tsp | cayenne, dry ground |
1 pkg | Ulivit Plant Protein 2.0, 1 1/2 cubes |
3 cups or 1 bunch | fenugreek, fresh (or spinach or watercress) |
1 cup | water |
- In a large non-stick pan over medium heat, heat the oil, add the cumin seeds and toast for 30 seconds until aromatic, being careful not to burn.
- Add the minced garlic and ginger into the cumin and cook for another 1 minute, stirring constantly.
- Add the onions and cook for another 2 minutes until soft and translucent.
- Stir in the remaining spices and water. Simmer for 2-3 minutes over medium heat.
- Stir in the fenugreek leaves and cook for 1 1/2 minutes until wilted.
- Gently stir in the Ulivit soy-free tofu until it is well coated. Cover the pan and turn the heat to low; simmer for 2 minutes until heated through.
Garnish with cilantro and serve with basmati rice and naan.