Chili Garlic Vinegar Chickpeas, 15 minute, bold ginger garlic heat and a vinegar snap. Use them on crispy potatoes, stuff pitas, smash tacos, toss salads, or top papadam nachos. Make once, meals and snacks all week. (gluten-free, soy-free, nut-free) 18g protein 15g fiber

These tangy spicy 15 minute chickpeas are wildly flavorful and so versatile. Ginger for warmth, garlic for depth, chilies for spark, vinegar for snap. Cook these once, and you’ve got a building block for the week. Put them on crispy potatoes, stuff a pita, smash a taco, toss a salad, or make fusion pappadum nachos!
These chili garlic vinegar chickpeas are inspired from my Nepali potatoes. I took that flavor profile and put it with the chickpeas, because it’s just so incredibly delicious. 

For the chickpeas, we’re making this dry sauce of garlic, ginger, and green chilies and also adding some whole spices, like mustard seeds and cumin seeds. We are adding vinegar in the end, so the chickpeas pick up that tanginess and aromatic flavors from the sauce and get so flavorful and tender.

Pappadum nachos below

They are just so addictive, especially served with the easy baked or air fried crispy potatoes strips.

You can serve these chickpeas and potatoes together in various ways: as a bowl with salad greens, to make papadum nachos, in smashed tacos, or stuffed into warm pita bread. No matter how you serve them, you are going to love them!

Why You’ll Love Chili Garlic Chickpeas

• easy, 1-pan chickpeas cook while the potato strips crisp up in the air fryer
• full of rich, deep Indian flavors
• versatile! Serve as a salad, nachos, tacos, or stuffed into a pita
• naturally gluten-free, soy-free, and nut-free

Continue reading: Garlic Vinegar Chickpeas with Crispy Potato Strips

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Flavor-packed lentil dip comes together fast with serious protein and fiber punch! Lentils, roasted corn, veggies and crispy capers with herby pepper lime dressing is perfect for parties, potlucks, cookouts, and snacking! (gluten-free, soy-free, nut-free) High fiber, protein and iron!

This is the perfect lentil dip for summer. I was inspired by a lentil dip that went viral on TikTok, where you just take some lentils, add bruschetta and feta, Instead of those flavors, we’re adding a load of veggies and a fantastic dressing, and also crisp capers! All these flavors and textures have made this my fave this summer!

This lentil dip is a great source of protein, fiber, vitamin C, B vitamins, potassium, magnesium, and iron and omegas. Protein from the lentils hemp seeds nutritional yeast, fiber from the veggies, lentils, kale. Major flavor boost from the Crispy capers! This indulgent Lentil dip packs a flavor and nutrition punch!

There’s the protein from the lentils. There are the fresh, crunchy veggies, jalapeño, and onion. There’s sweetness from the corn and the apple, the tart freshness from the cherry tomatoes, and refreshing vibrancy from the lime zest. 
There’s also kale in the dip, hidden along with some herbs, so it’s a great way to sneak in kale.

The nutritional yeast adds a bit of cheesiness and protein, while the hemp seeds bump up the protein and texture even more. And all of that balances out with a hint of spice from the jalapeño and the pepper flakes and a savory burst of flavor from the crispy capers.

You can use whichever veggies you have on hand. If you don’t like lentils, you can use chickpeas or white beans and add some more spices to the dressing. 

Make this dip and serve it with tortilla chips, crispy crackers, garlic bread or baguette slices. You can also use it to make wraps with pita bread or tortillas. It’s a versatile lentil dip that will disappear in no time. 

Why You’ll Love this Lentil Dip

• protein- and veggie-packed dip with amazing flavors and textures
• quick and easy herb-lime dressing comes together in 1 jar
• crispy capers add a little crunch and a ton of umami
• naturally gluten-free, soy-free, and nut-free

Continue reading: Easy Lentil Dip with Crispy Capers

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Have you ever whipped your tofu? This one simple trick turns a block of tofu into a creamy, versatile breakfast base – sweet or savory – that powers 9 different recipes. Make a batch, keep it in the fridge, and you’ve got easy vegan breakfasts ready all week long.

This video went viral!

Blending tofu into a thick, creamy base is a game-changer for breakfast meal prep. I whip up a batch, keep it in the fridge, and use it all week to make egg fry, omelettes, waffles, tofu chia pudding, protein pancakes, and so much more.

If I am planning to use it for only savory breakfast, I add the cornstarch and salt, otherwise I just blend tofu and water as the base and store it.

Try these whipped tofu recipes, and let me know other ways you use whipped tofu cream!

If you’d love to have all of these recipes in one place, here’s the free PDF guide I shared in my YouTube video — perfect for printing and keeping in your kitchen

Why You’ll Love Whipped Tofu

• Quick and easy to make.
• A protein-packed base with endless sweet and savory uses.
• Naturally gluten-free and nut-free.

You can also use whipped tofu in recipes such as pasta sauce and mozzarella cream, or to thicken curries and make them extra creamy.

Continue reading: 9 Whipped Tofu Breakfast Recipes You Need to Try

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This epic roasted garlic chili coconut tofu sandwich stars this toasty, flavor-packed chili-garlic-coconut chutney(Indian Vada Pav Chutney) that coats the tofu paired with this creamy, herbed yogurt sauce and tangy pickled cabbage. 18g Protein 7g fiber!

I am so excited to bring you another sandwich in my series of reimagining sandwiches inspired by popular Indian street food! This one is spicy, nutty, coconutty, sweet, crunchy, creamy, and tangy all at once. It’s such an incredible combination of flavors and textures.
Don’t miss all the summer sandwiches in the series! These are some of my best sandwiches, Big flavor, and nutrient dense! Watch me make them on my YouTube channel! 🌶️

These stacked, make ahead friendly sandwiches and the Indian jalapeño popper toasts (15g protein per toast!) and my Indian crispy Chikin tofu sandwich, all pack incredible flavor and also Protein and fiber!

We’re going to make this chili garlic coconut chutney, which is a dry condiment (lasun chutney) often found in vada pav, a popular Indian sandwich. Vada pav usually has that chutney and a green chutney, and then there is this fried fritter of potatoes that’s tucked into bread. It’s so delicious.

I’m taking that amazing chutney and adding it on top of some tofu slices and baking them, then using them to fill up the coconut tofu sandwich. We’re piling them high in the sandwich along with a creamy, cooling, herby yogurt sauce as well as some tangy pickled cabbage. You can also use other pickled vegetables in this sandwich and add some roasted veggies, as well. This is a very flexible sandwich. 

The main flavor component of this coconut tofu sandwich is that chili garlic chutney, so don’t skimp on it. Definitely make that chutney, and don’t skimp on the garlic or the chili when you do. They give it an amazing flavor.

You want to use super firm tofu for the best results, but extra firm tofu works, as well. I like to slice it thin, almost like deli slices, because the more surface area, the more flavor you get from all of that chutney.

The chili garlic chutney has loads of garlic that gets toasted, then process it up with toasted sesame seeds, peanuts, toasted coconut, and a good amount of Kashmiri chili powder. I use Kashmiri chili powder a lot in my Indian recipes. If you don’t have it, you definitely need to get some. It has a very distinctive flavor and isn’t overly hot, so you can use it in non-Indian recipes, as well, in place of paprika. It adds beautiful color and amazing flavor. You can find Kashmiri chili powder online or at Indian grocery stores.

We make the yogurt sauce with yogurt, herbs, lime juice, and a little maple syrup to balance the savoriness. The pickled cabbage is simply cabbage pickled with vinegar, salt, sugar, and pepper flakes. You can use the same ingredients to pickle other vegetables, like cucumber, radishes, or onions, as well.

This sandwich has amazing flavors and textures in every bite!!!

Why You’ll Love this Coconut Tofu Sandwich

• toothsome tofu smothered in toasty, flavor-packed chili garlic coconut chutney
• creamy, herbed non-dairy yogurt sauce
• crunchy, tangy pickled cabbage contrasts all of those rich, deep flavors
• easily made gluten-free, nut-free, and soy-free

Continue reading: Chili Coconut Garlic Tofu, Pickled Cabbage Sandwich (Vada Pav Chutney Tofu Sandwich)

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This spin on Indian chilli cheese toast is absolutely decadent and delicious. It’s sort of like an Indian-inspired jalapeño popper cheese toast! Each toast has 10-15gm Protein, and ready in 15 minutes!

This is another recipe in my series of amazing, hearty summer sandwiches inspired by popular Indian sandwiches. I’m reimagining those sandwiches or components from those sandwiches. The goal is to create sandwiches with lots of texture and flavor while also making them hearty, high in protein and fiber, easy to make, and perfect for an easy summer lunch. These toasts boast 10 to 16 rams of protein and 5 to 7 grams of fiber per toast!

Don’t miss the other sandwiches in this series: my coconut tofu sandwich and curry leaf tofu sandwich!

Indian chilli cheese toast is usually very simple. It doesn’t have anything other than green chillies and cheese, sometimes with a few veg like onion and peppers, herbs, and seasonings. The two main ingredients are shredded cheese and green chillies. It doesn’t have any bean chili. This is all about green chilli.

That combination of green chillies, cheese, salt, pepper, and chaat masala tastes incredible, so I took that idea and added tofu for extra protein and volume. I also added nutritional yeast for more flavor and protein and hemp seeds for even more protein. Then, I added a generous amount of green chillies, piled everything onto toasted sourdough, and broiled it.

Most of the time involved is simply chopping the vegetables and green chillies and crumbling the tofu. After that, it only takes about three minutes under the broiler.

I also make a crispy tempeh and garlic topping to level up the texture and flavor and add even more protein. The crispy garlic is incredibly delicious on top. I add Kashmiri chili powder to the tempeh for color and that deep Kashmiri chili flavor, along with lime zest. All of these flavor combinations are just heavenly.

Depending on the size of your toast and how much filling you use, you can get anywhere from 10 grams of protein up to 16 grams of protein per slice. It also depends on the bread you’re using. Whole grain bread usually has even more protein! If you want to keep it gluten-free, use gluten-free bread, a gluten-free tortilla, or my almond flour gluten-free naan as the base.

You can broil these chilli cheese toasts, air fry them, or even put them on a grill. This recipe is crispy, cheesy, spicy, zesty, and packed with incredible flavor and texture. It’s an absolutely fabulous combination. You need these cheese toasts in your life! And see recipe notes for more flavor combinations!

Why You’ll Love Chilli Cheese Toasts

• crisp bread topped with creamy chilli-cheese mixture that turns golden brown in the oven
• crispy, savory, tangy crumbled lime tempeh topping adds even more flavor and texture!
• easy to make ahead and assemble as needed
• easily made gluten-free, soy-free, and nut-free

Continue reading: Chilli Cheese Toast with Crispy Lime Tempeh -High Protein

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This crispy curry tofu sandwich has amazing, sweet-and-savory garam masala caramelized onions, curry leaf chilli oil glaze and a creamy yogurt sauce with swirls of chili oil. It’s sort of an Indian-inspired hot honey situation, and it’s so delicious!

This summer I am bringing you sandwiches inspired by popular Indian sandwiches. This one is a crispy spicy Chikin sandwich made vegan with crispy tofu that is coated in a curry leaf chili oil glaze, topped with garam masala caramelized onions (these are soooooo good) and paired with a herby cooling yogurt sauce. This sandwich packs so much flavor and texture.

Unlike the usual crispy chicken sandwiches that have a batter and are deep fried, we’re making a coating with cornstarch, white rice flour, and plenty of spices. The tofu gets tossed with oil, coated in the mixture, and then baked or air fried. The white rice flour and cornstarch make everything super crispy, and the tofu is ready in about 15 minutes.

While the tofu gets crispy, we caramelize onions with garlic, garam masala, and black pepper until everything turns golden brown. These sweet, umami-filled peppery onions take the sandwich to the next level.

Then, we make the curry leaf chili oil glaze. This is the biggest star of the sandwich. The glaze is sweet, spicy, zesty, and packed with curry leaf flavor. It makes the tofu juicier and pairs amazingly with the rest of the sandwich.

We also stir some of the glaze into a yogurt sauce made with fresh herbs, such as cilantro, mint, or parsley. Then everything gets layered into a sandwich, wrap, grain bowl, or salad bowl. Each component is ridiculously delicious on its own, and together they become four times more ridiculously delicious! You can use these components separately as well. That crispy tofu is an amazing addition to bowls, wraps or salads. The curry leaf chili oil glaze is fantastic to add to any creamy dip or yogurt, to drizzle over curries , or use as salad dressing! The yogurt sauce is a fantastic dip! These components, can also be paired to make a wrap or a bowl without the bread! Every bite is an explosion of textures and flavors.

It was a struggle to name the sandwich if you have ideas for a better title do let me know!

Why You’ll Love Crispy Curry Tofu Sandwiches

• Indian-inspired sandwich with tons of amazing flavors and incredible textures
• garam masala caramelized onions add so much flavor and texture
• versatile! Serve as a sandwich, wrap, salad, grain bowl, etc.
• each component can be used separately!
• easily made gluten-free, soy-free, and/or nut-free

Continue reading: Indian Hot “honey” Curry Tofu Sandwich with Garam Masala Caramelized Onions

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Sticky-sweet-savory teriyaki tofu is a 1-pan dinner that is so simple to make in just half an hour! Serve with rice, quinoa, or with crunchy veggies in tacos or wraps. (nut-free with gluten-free and soy-free options)

This is a really delicious, super quick one-pan weeknight meal. I toss the tofu in some soy sauce and cornstarch, then crisp it up.

The sauce is super easy. You just add all of the ingredients into the pan, bring it to a boil to thicken, and then fold in your tofu with whatever veggies you like. That’s it. It’s super quick and super delicious!

Teriyaki tofu is also versatile. You can change up the flavor of the sauce as you like. You can also switch up the protein. Use tempeh, chickpea tofu, chickpeas or beans, vegan chicken, or soy curls. See the recipe notes for how to make this with alternate proteins, since the cooking method changes slightly for some options.

No matter how you serve it, get ready to fall in love with this fabulously delicious teriyaki tofu!

Why You’ll Love Teriyaki Tofu

• super easy 1-pan, 30-minute meal
• crispy tofu in sticky, flavor-packed teriyaki sauce
• versatile! Serve over rice or quinoa or in tacos, lettuce wraps, etc.
• naturally nut-free with easy gluten-free and soy-free options

Continue reading: Easy Teriyaki Tofu (30 minutes, 1 pan)

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This warm cabbage carrot beet salad, with a wildly flavorful golden garlic green chili oil, is full of flavor, fiber and texture! Inspired by Indian sambharo, it has shredded veggies, crispy, crunchy roasted lentils, lime and spices to make a super satisfying salad. Gluten-free soyfree nutfree

Cabbage is a nutrition powerhouse. It’s a source of vitamin K, C, manganese, iron, fiber, and more nutrients, vitamins and minerals. And it’s a great addition to your meals.

There are already so many options on the blog.  Indian food has plenty of cabbage usage in different formats, so we’re going to explore another flavor-packed way to use cabbage and celebrate this vegetable today!

I’m making a warm, spiced cabbage salad which is inspired from Indian sambharo. This is a Gujarati or Western Indian dish, which is kind of like a salad. We shred the veggies, then make a wildly flavorful spiced oil with mustard seeds, greens chiles, garlic and curry leaves. Then, we add the shredded veggies, toss them well, and then serve them with a squeeze of lime.

I’m leveling it up a bit by adding more veggies, some garlic, and some lime zest. I’m also topping it with some crispy lentils to add more protein and extra texture to the dish.

You can cook the cabbage a bit longer, so that it becomes a cooked cabbage side, which also will go really well with any of the curries and dals on the site. Or, you can cook it just enough to warm the cabbage a little bit but still crunchy, and it will work as a salad, whether you want to serve it cold, warm, or at room temperature. 

No matter which way you prepare it, sambharo is a side dish that works well with any meal that you want, whether it’s with an Indian entree or another cuisine. 

If you don’t like lentils, you can make crispy chickpeas or crispy tofu and add that to this, as well. It’s a great side to have in the fridge to serve anytime you like.

There are so many creative ways to serve sambharo. You can add it to tacos. You can add some juicy fruit, such as oranges, for some sweetness and juiciness. You can add unripe, raw mango or papaya instead of some of the veggies. You can add other vegetables, like fennel, radishes, bok choy, Brussels sprouts, etc. as well.

To make a smaller serving, adjust the serving size on the recipe (top left corner) and values on the recipe card will change accordingly)

Why You’ll Love Sambharo

• nutritious veggie side with amazing textures and flavors
• simple tadka (spiced oil) dressing is easy to make in 1 pan
• versatile! Serve as a salad, cooked veggie side, or stuff into tacos
• naturally gluten-free, nut-free, and soy-free

Continue reading: Sambharo (Indian Spiced Cabbage Carrot Beet Salad) with Crispy Lentils

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Caramelized Roasted cabbage with crispy chickpeas, creamy tahini sauce, and an herby jalapeño gremolata has just an exquisite flavor and incredible combination of textures! 18g Protein, 16g fiber!

This is a mouthful of a recipe name, but that’s the components of the recipe, and they go so amazingly well together. This is roasted cabbage, elevated.

We roast the cabbage in the oven until it develops caramelization on both sides and becomes really soft and melt-in-your-mouth inside. Then, you pair the cabbage with crispy, lemony, garlicky pan-fried chickpeas. These chickpeas are so good and add amazing texture contrast to the soft cabbage!

Then there’s the creamy tahini sauce with tahini, garlic, lemon, and Dijon mustard, which is our refreshing, creamy base. 

And then we make this gremolata (an Italian herb salad) with lots of herbs, jalapeño, lemon, and red wine vinegar. It’s crunchy, herby, vibrant, and brings the entire dish together.

There is so much texture and flavor contrast in this dish, and you can serve it any way you like. You can spread the tahini sauce on a serving platter, top it with the cabbage, chickpeas, and gremolata, and serve it that way. Or, you can serve individual cabbage wedges and top them with the gremolata and chickpeas, then drizzle the tahini sauce all over.

Serve it as-is or with a side of sourdough, pita, or garlic bread. There is plenty of flavor in every bite. There are also several flavor variations you can make, which are mentioned in the recipe notes.

Heads of cabbage can vary quite a bit in size, so use a small to medium cabbage. The wedges will be easier to handle and will cook more evenly. If using a large cabbage, make the wedges thin enough that the centers cook through evenly while the outsides caramelize.

Cabbage is a low-calorie, nutrient-dense vegetable. This is the year of the cabbage, because it is so nutritious, cheap. Cabbage is a great source of vitamins K and C, manganese, iron, fiber, and B vitamins. You can prepare cabbage in countless ways. I have many cabbage recipes already on the blog, including several Indian-inspired preparations as well as recipes from other cuisines. Be sure to check them all out!

Why You’ll Love Roasted Cabbage Wedges

• caramelized, melt-in-your-mouth cabbage pieces with crunchy chickpeas, creamy tahini sauce, and spicy herb topping
• incredible combination of flavors and textures
• versatile! Serve these components any way you like.
• naturally gluten-free, soy-free, and nut-free

Continue reading: Roasted Cabbage with Garlic Lemon Chickpeas, Tahini Sauce, and Jalapeño Gremolata

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Kidney bean stew with smoky, creamy, Cajun-inspired flavors is an absolutely delicious, 1-pot comfort food dinner! Make it in the Instant Pot or on the stovetop using dried or cooked kidney beans. (gluten-free, soy-free, and nut-free. 24 grams protein, 20 grams fiber per serving)

The chilly weather in Seattle has me craving something hearty and warm. I love kidney beans and wanted to make Southern, Cajun-style red beans, but I also wanted it to be thick with more texture, like a chili with those rich, Cajun flavors. So this is kind of a mix of the two.

Smoky kidney bean stew is great with your favorite toppings, or you can serve it with rice. It’s a really hearty meal. We use red lentils to thicken the stew and give it a meaty texture, though you can also use brown lentils, because they will break down during the cooking time needed for the kidney beans.

You can cook this two ways. You can cook the kidney beans first and then add the lentils and cook the whole stew, or you can add everything together and cook it that way. Both methods are listed below. 

You can also change up the flavors by adjusting the spices, adding more beans, or adding black beans along with the kidney beans. You can double the recipe to make a large batch, and it’s freezer-friendly.

Why You’ll Love Kidney Bean Stew

• one-pot, high-protein meal
• amazing smoky flavor and tons of cajun seasonings
• hearty kidney beans and meaty texture from lentils
• versatile! Used dry or canned kidney beans, and make the beans beforehand or the whole dish at once.
• make-ahead and freezer friendly
• naturally gluten-free, soy-free, and nut-free

Continue reading: Smoky Kidney Bean Stew

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