Elevate your dining experience with this wholesome kitchari infused with protein-rich tofu and aromatic spices. Reminiscent of the comforting warmth of chicken soup, this dish is a staple in Ayurvedic cuisine, offering soothing nourishment to the body and soul.
Step 1
Heat coconut oil in a large soup pot over medium heat. Add ground ginger, cumin, black mustard seeds, fennel seeds, fenugreek seeds, coriander, and turmeric. Cook for 1 to 2 minutes until fragrant.
Step 2
Stir in chopped onion and tofu, ensuring they are well coated with the spices. Cook for 8 to 10 minutes until tofu is lightly browned.
Step 3
Add leftover red rice (or quinoa) and vegetable broth to the pot. Bring to a gentle boil.
Step 4
Reduce the heat and let the mixture simmer for 10 to 15 minutes, allowing the flavors to meld.
Step 5
Stir in fresh spinach leaves and salt, cooking until the spinach wilts.
Step 6
Garnish with chopped cilantro before serving.
Seeking extra warmth? Incorporate chilies for a spicy kick.
Opt for a cooling touch by omitting ginger and garnishing with fresh mint instead of cilantro.
Intensify the dish with chilies and substitute coconut oil with sunflower oil for a lighter touch.
Understand your dominant Dosha—Vata, Pitta, or Kapha—formed by elemental forces. Pinpoint imbalances and restore harmony through personalized lifestyle changes. Begin your path to holistic wellness today!
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