Tag Archives: vegan

Kung Pao Tofu with Soba Noodles


Omg I’m so excited to share this recipe with you!!!

The tofu has the exact same texture as¬†chicken, it’s crispy, hearty, savory and spicy! And the kung pao sauce is absolutely the bomb! I’ve tested this recipe a few times now and I’m proud to finally present this to you!



The greens that I used are broccoli (which is the best vegetable ever!), spinach and peas, I used dried chilis to make the chili paste but you can use store bought as well and also decrease or increase the amount according to your preference!




This crispy tofu is so amazing that you will keep making this every week even if you don’t make the sauce to go with it. It is oil free and baked to crispy perfection. It can be eaten all day long without feeling bad about eating crispy tofu. ūüėÄ Have it with any vegan sauce you like, but they taste¬†best with barbecue sauce!


In the earlier versions that I made of this recipe, I ended up with soggy tofu after I added it to the kung pao sauce but then I figured out that I should bake it with the sauce instead of cooking it in the pan, and it was perfect.


These are the ingredients of the sauce, as many of you were wondering when I posted the picture of a test recipe on my instagram.  In this recipe I decided to add up crispy tofu and broccoli just because I felt like! Most recipes use peanuts but I decided to go with almonds because they are better than peanuts!


Kung Pao Tofu with Soba Noodles

Prep time Cook time Total time
15 mins 60 mins 1 hour 15 minutes

Oven baked crispy tofu with vegetables in a kung pao sauce served with soba noodles which amplify the awesomeness!

Category: Gluten Free, Snacks, High Fiber, High Protein, Healthy, Baked
Serves: 4
Author: The Vegan Psyche


For the Crispy Tofu

          • 1 Pack Tofu
          • 1/2 Cup Flour (I used Bajra Flour you can use any!)
          • 1/2 Cup Water
          • 1/2 Cup Bread Crumbs
          • 1 Large Onion

For The Sauce

            • 2 tbsp Soy Sauce
            • 1 and 1/2¬†tbsp Wine
            • 1 tbsp Vinegar
            • 1 and 1/2 tbsp Chili Paste
            • 1 tbsp Sugar
            • 1 tsp Cornflour + 2 tbsp Water
            • 1 tbsp Almond Butter
            • 3 Small Cloves Garlic

For The Noodles

            • 1 Pack Soba Noodles
            • 1 Broccoli Head
            • Handful Spinach
            • 1 Cup Peas
            • 1 tsp Slivered Almonds (to garnish)


        1. Cut up the vegetables into bite size pieces
        2. In a bowl add up all the ingredients needed for the sauce and keep aside.
        3. Preheat the oven at 210 degree Celsius for 15 minutes.
        4. Break the tofu into rough uneven pieces (to look like chicken) and use a fork to first coat them in the flour mixture then in the bread crumbs (like shown in picture). Put on a non stick silicon sheet or parchment paper.
        5. Cook these for 35-40 minutes in the oven until crispy but not brown.
        6. Then dip them in the sauce and cook further in the oven for 10-15 minutes until crispy!
        7. Cook the soba noodles.
        8. Then cook the veggies in a pan and add the noodles and sauce.
        9. Serve hot and add the tofu just as you’re serving it so that you can enjoy it’s crispy awesomeness! Garnish with slivered almonds and enjoy!


Wholewheat Soy Dim Sums with an Oil Free Chili Garlic Sauce


Oil free dim sums full of plant based protein that have a filling that feels and tastes like meat, served with an oil free and delicious tomato chili garlic sauce that is spicy and rich with flavor, sounds too good to be true right? But it’s true!!!


For the protein meat like texture I’ve used textured vegetarian protein or TVP or soy chunks, whatever you want to call it. It has 12 grams of protein for every 24 grams and no fat at all, which is pretty freaking sweet! It has a meat like texture and can easily confuse any meat eater if seasoned with the right spices. Chicken doesn’t really have a taste of its own and is seasoned to give you that meat taste!



I just soak the TVP in boiling water for 10 mins, take them out, squeeze the excess water and blend them up in a food processor and they give me a keema (minced meat) like consistency.



In this recipe I’ve used absolutely no oil,¬†I know it sounds weird but hear me out! You just add some water when the pan starts to heat up and cook the veggies in that, and then keep adding water whenever it begins to dry up, and keep doing this till it cooks up. To watch a video about how to do this click here!



Then there’s this sauce again without oil. This is my dad’s recipe which I had posted earlier and I just removed the oil from it and instead cooked in water, it’s pretty simple and no one even gets to know the difference!!! Try it out once and you’ll be surprised. I found out about this way of cooking about a month back and have been experimenting and exploring the various possibilities consisted in it!


For the dim sum skin I came up with this idea on my own and I have all the copyrights to this! In all the recipes that I saw there was either only wheat and water or the addition of yogurt which I didn’t want to add. The wheat and water gave me a flimsy skin which was easily breaking off. So I added tofu instead, this gives it a firmer and fuller texture!! I just blended it with some water and it created this beautiful consistency, you can make pasta sauces and vegan mayonnaise with it as well!




DSC_1477  DSC_1478

This just looks complicated because I’ve added tons of pictures in this but when you start to cook it it’s pretty simple and the filling can be made in advance and be used as a grilled sandwich or parantha filling as well! Enjoy!<3



Wholewheat Soy Dim Sums with an Oil Free Chili Garlic Sauce

Prep time Cook time Total time
10 mins 30  mins 40 mins

Oil free dim sums full of plant based protein that have a filling that feels and tastes like meat, served with an oil free and delicious tomato chili garlic sauce that is spicy and rich with flavor.

Category: Snacks, High Fiber, High Protein
Serves: 4
Author: The Vegan Psyche


Ingredients For Dimsums

      • 2 Cups Dry¬†TVP/Soy Chunks
      • 7 Small¬†Garlic Cloves
      • 1/2 Inch¬†Ginger
      • 1 Large Onion
      • Bunch of Coriander
      • 2 teaspoons Dried Coriander
      • 2 teaspoons Dried Thyme
      • 1 teaspoon Pepper
      • 1¬†green chili
      • Himalayan Pink Salt to taste
      • For the Skin: 1 and 1/2 Cups Whole Wheat Flour
      • 1/3 Cup Blended Tofu (Blend it with 2-3 tbsp water till cream like consistency is achived)
      • 1/2 Cup Water
      • Salt to taste

Ingredients For Sauce

        • 9 Tomatoes
        • 80 Grams Dried Chili
        • 10 Medium Cloves of Garlic
        • 1 Large Onion
        • 1 tsp Cinnamon
        • 1 tsp Ginger Powder
        • 1 tsp Cumin
        • 1 tsp Pepper
        • 2 tsp Unrefined Cane Sugar
        • 1/2 tsp Black Salt
        • Pink Salt to taste

Instructions For the Dimsums

      1. Soak the TVP in boiling water for 10 minutes. Then, Squeeze out all the excess water amd then blend in a food processor till a mince meat like consistency is achieved.
      2. Cut up the ginger, garlic, onion, chili and garlic finely.
      3. Cook them in a pan with oil or water until translucent and aromatic.
      4. Add the minced TVP and all the spices and mix together, add some water and cook on medium flame with a lid on.
      5. Check it every 2-3 minutes till all the water has evaporated and the TVP is cooked.
      6. For the skins add the ingredients for it and make a dough. Divide it into small 1/2 inch diameter circles and roll them out in a thin circle.
      7. Add the filling and close them up like I have showed in the pictures in the post.
      8. Steam for 10-12 minutes until fully cooked.


        Instructions For the Sauce

            1. Break up the chilies and put boiling water in the dried chilies and let them soak for 15-20 minutes so that the seeds come out.
            2. In the meantime cut up the chili, garlic and onion and blend up the tomatoes.
            3. After the soaking of chilies, blend them up separately.
            4. Cook the garlic and onion i water or oil till translucent.
            5. Add the tomatoes and cook for 10-12 minutes till water has evaporated.
            6. Add the chili paste, spices and vinegar and cook for  a further 5-6 minutes on medium flame.
            7. Your oil free sauce is ready!


7 Shades of Green Salad


What do you do when you have loads of greens in your fridge? You make a gorgeous and delish salad which is full of plant based proteins, vitamins and fiber!


Do you ever find yourself looking at your fridge and wondering what all you can do with the produce at your disposal. Well in this recipe I wanted to use all the greens that I had because I have been eating chocolates that my dad brought from Paris since the past week, and I needed nature’s detox to work through me.


The sprouted lentil in this takes the salad to another level as it gives the salad a protein boost and also that fresh crunch. There are up to 100 times more enzymes in sprouts than uncooked fruits and vegetables.  Enzymes are special types of proteins that act as catalysts for all your body’s functions. Extracting more vitamins, minerals, amino acids, and essential fatty acids from the foods you eat ensures that your body has the nutritional building blocks of life to ensure every process works more effectively.


Eating organic green vegetables is a sure fire way to avoid any doctor for the rest of your life. Prescription medication is a huge business and would suffer greatly if everyone started eating soul food. The food that we eat is the medicine that can heal and transform us. Food is not just calories, it is information. It talks to your DNA and tells it what to do. The most powerful tool to change your health, the environment and the entire world is your fork, so choose wisely.




Complete with this luscious and creamy salad dressing without the addition of an cream or oil, you will go crazy over this, I guarantee it!


7 Shades of Green Salad

Prep time Cook time Total time
15 mins 0  mins 15 mins

A delish salad with 7 different types of greens which is a great detox.

Category: Salad, Snacks, High Fiber, High Protein
Serves: 4
Author: The Vegan Psyche


Ingredients for Salad

      • 3¬†Cucumbers
      • 2 Green Bell Peppers
      • 2 Skinny English Cucumbers (Kakdi)
      • 1 Cup Green Grapes
      • 1 Cup Sprouts

Ingredients for Dressing

    • Bunch of Fresh Coriander
    • Bunch of Fresh Mint
    • Juice of 1 Lemon
    • 1 tbsp Tahini
    • 2-3 tbsp Soy Milk
    • 1 tbsp Mayple Syrup
    • 1 tsp¬†Cumin
    • 1 tsp¬†Pepper
    • Himalayan Pink Salt, to taste


  1. Cut up all the greens and put into a bowl.
  2. Add the ingredients for the dressing in a blender and mix until a thick paste is formed.
  3. Mix all of them together
  4. Enjoy the awesomeness!


Savory Chickpea Muffins with a Spicy Salsa


Savory and spicy muffins, do I need to say more?

As simple as putting the ingredients together and baking them, the batter can be prepared and frozen in advance to make the muffins in the future!


I have savory cravings more than I have sweet cravings, and I’m pretty sure you’ll love these if you do too, these are fluffy and moist, have a texture like traditional muffins. But taste like pakoras, if you’ve tasted the traditional Indian fried snack. So these are a healthier, baked version of that.



Chickpeas have been my staple since I turned vegan, simple because they are absolutely delicious, and also contain 19gm protein and 17gm fiber for every 100 gram! They are pretty unique tasting and can me made in millions of different ways. The high fiber, potassium, vitamin C and vitamin B-6 content, coupled with the lack of cholesterol found in chickpeas, also support heart health.


So go on and try these gorgeous muffins ad I’m sure you’ll love them and enjoy them as much as I did!


Savory Chickpea Muffins with a Spicy Salsa

Prep time Cook time Total time
10 mins  40 mins 50 mins

Oven baked chickpea muffins that are fluffy, delicious and healthy!

Category: Gluten Free, Snacks, High Fiber, High Protein, Healthy, Baked
Serves: 12 Large Muffins
Author: The Vegan Psyche



For the Muffins

      • 2 Cups Chickpea Flour (Besan)
      • 1 and 3/4¬†Cups Water
      • 3 tbsp Soy Yogurt
      • 1/2 Zucchini
      • 1 Tomato
      • 2 Cloves Garlic
      • 1/2 Inch Ginger
      • 1 Chili
      • Himalayan Pink Salt, to taste
      • 2 tbsp Olive Oil
      • 1 Onion
      • 1 tsp Cinnamon
      • 1 tsp Pepper
      • 1 tsp Cumin
      • 1 tsp Baking Powder
      • 1 tsp Baking Soda

For the Salsa

      • 200gm¬†Tomato Puree
      • 2 Tomatoes
      • Bunch Coriander
      • 1 tbsp Honey
      • 1 Chili
      • 1 Lemon


  1. Cut up the onion, garlic, ginger, zucchini and tomatoes.
  2. Put a pan on medium heat with 1 tbsp olive oil and cook the ginger, garlic and onion till golden.
  3. Add the zucchini and tomatoes and sauté for 2-3 minutes until bright colored.
  4. Put all the ingredients for the muffins and form a batter, add to lined muffin trays (I use silicone trays).
  5. Preheat the oven at 230 degree C for 15 minutes and bake for 35-40 mins or until toothpick comes out clean.
  6. For the salsa cut up the tomatoes, coriander and chili and put everything together in a bowl.
  7. Serve the hot muffins with the salsa, enjoy!