Tomato puree
Soya milk
Soya refined oil
Soya flour
Tofu (soya paneer)
Garlic
Peppercorn
Bay leaves
salt to taste
Coriander leaves for garnishing
300 ml
200 ml
80 ml
60 gms
30 gms
6 gms
4 gms
4 gms
| Vegetable
stock
Tomato puree Soya milk Soya refined oil Soya flour Tofu (soya paneer) Garlic Peppercorn Bay leaves salt to taste Coriander leaves for garnishing |
350
ml
300 ml 200 ml 80 ml 60 gms 30 gms 6 gms 4 gms 4 gms |
|
| Method
Cut 20 gms tofu into tiny cubes and grate the rest. Heat 20 ml soya refined oil in a thick-bottomed pan. Add bay leaves, peppercorn and soya flour. Saute till they become light brown crumbs. In a separate pan, heat the remaining soya oil. Add finely chopped garlic and tomato puree. Now add the ingredients of the first pan and the vegetable stock and boil for about 5 minutes. Strain the broth and gradually pour soya milk, stirring continuoysly. Add salt and tofu cubes and boil for about 2 minutes. Garnish with grated tofu and chopped coriander leaves. Serve piping hot. |