The other day I was eating some spicy tofu in salad, I thought it was missing something. I wanted to add a gooey sweet n spicy chutney to it….some pears, spice and molasses …fell in love with the flavors. Since then we have been having this chutney with crackers, mini toasts, even in a burger. I must say the best pairing is with spicy tofu on a bed of salad. It’s a great lunch option with a bowl of soup. That’s exactly what I did today, some roasted red pepper soup with the tofu. It will pair very well with roasted chicken.
2-3 pear chopped
1 tsp blackstrap molases
3/4 cup brown sugar
1 tbsp red chilli powder
1 tsp roasted cumin powder
1tsp fennel seed (sauf)
1/2 tsp crushed yellow mustard
1/4 cup apple cider vinegar
salt to taste
Cut the pears and add all the ingredients, bring to boil, on a low flame let the pears cook. Let it cool. Store in refrigerator, good for 8-10 days.
For the salad chop some red cabbage and pour a vinaigrette of honey, orange juice and toasted sesame and a tsp of sesame oil.
Cut medium firm tofu, roasted it on all sides till nice and golden, you can roast it on a cast iron skillet. Smear some garam masala, cilantro and chili powder.
Serve with salad on bottom. Tofu and the chutney on top of the tofu.
People with thyroid issues, need to watch out when they eat soy. I did not know this, thanks to my friend Viana de León for pointing that out. Am not a health expert, so please ask your health care provider.
You can replace soy with eggs or paneer.