Vegetable Medley and Tandoori Tofu Pita Boats

It's been 4 months since I started the Noom diet and it's been an eye opener. I debated for months and researched various diet plans before I chose Noom. Noom helps you make better food choices as well as your health goals through a combination of psychology, technology, and human coaching. It's been a struggle for the last 4 months, but I lost 21 pounds so far. I have 9 more pounds to lose to reach my weight goal.  

Here's what I learned and why I've been able to stay on track. I'm eating more vegetables, checking calories and buying foods that have little or no added sugars. I'm also doing meal prep on the weekends for the week ahead. A good example of one of the dishes I make a lot is Vegetable Medley and Tandoori Tofu boats. This dish full of flavor and it keeps me satisfied. I have been eating these boats for lunch and dinner. Aren't you dying to find out how to make them? 

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Ingredients

• 4 whole wheat pitas
• 8 - 10oz Extra firm Tofu, dab water with towel and cut into 1" cubes
• 2 Tbsp Tandoori paste (we used Deep brand)
• 1/2 lb. or 3 cups Broccoli florets, cut to 1" size and stems peeled and chopped
• 1 medium Carrot, peeled and sliced into thin slices
• 1/3 lb. Snow peas, stringed and chopped into 1/2 pieces
• 1 large Red Bell Pepper, remove seeds and cut into 1 cm pieces
• 1/2 cup Cherry Tomatoes, sliced into half
• 7-8 stems of Thyme, leaves pulled
• 1/2 to 1 Tbsp Balsamic Vinegar
• 1 Tbsp Olive oil
• 2 grinder rounds of Black Pepper 
• 2 pinches of Salt

Procedure

1. Heat 1 tsp oil in a non-stick pan on low medium heat, add Tofu pieces and Tandoori paste and gently stir around for the paste to coat the pieces. Pan fry the tofu on low flame by mixing intermittently turning the tofu pieces to fry on all sides. It take 5-7 min. Transfer tofu into a bowl.
2. In a large microwavable container add Broccoli, Carrots and Snow peas, sprinkle a pinch of salt and microwave the veggies with a lid for 2-3 min based on your appliance wattage. 
3. Add chopped tomatoes, thyme, red bell pepper, balsamic vinegar, olive oil, black pepper powder and another pinch of salt to the veggies from above. Mix gently to coat the veggie salad well.
4. Carefully cut the pita into half and open the pocket. Place 5-6 pieces of Tandoori tofu and then fill it up with the veggie salad. Then top up the pita pocket/boat with some yogurt dip and enjoy the fresh and flavorful taste. 

I started making these boats at home and my husband loves it. It's filling and healthy. Quick tip: I use about 1-1.25 cups of the vegetable salad per pita. It's up to you how much you want to stuff your pita. You can also spread some hummus in the pita for more flavor. Overall, I really like this combination because it's hearty and has all good ingredients. 

Below is a bonus recipe for the Garlic Yogurt Sauce that complements the veggie boats. Enjoy!  

Ingredients

• 1/2 cup plain yogurt (Whole or low fat), whisked to smooth with 1 Tbsp. water 
• 1 clove garlic, mince finely
• 1 tsp lemon juice 
• 1/2 tsp dry mint crushed                       
• 2 or 3 grinder rounds of Black pepper                                          
• Salt, as needed

Mix all items together until well blended. Adjust the salt and lemon per your taste. 

Have questions?? Post a comment or send us a DM on Twitter, Facebook or Instagram. We love hearing from our readers. 

It's a New Year with New Foodie Possibilities

Happy 2021 everyone! 

Here's to starting a new year with delicious and healthy foods. 

Don't you want to dive into this wholesome stuffed pita goodness? 

The pitas are filled with fresh vegetables and fruit and sprinkled with a chutney made from herbs. These cute stuffed pitas can be enjoyed as an appetizer or an entree. It depends on how hungry you are! 

Check out the recipe below and let us know how you liked it in the comments section. 

Ingredients

• 1 large carrot, peeled and grated
• 1 large green bell pepper, cut into 3/4" long thin slices
• 1 medium red onion, cut into chunks
• 7 to 8 oz (200g) firm Tofu
• 2 oz Pepperjack or Feta cheese, grated or crumbled
• 1/2 Tbsp ginger-garlic paste
• 2 to 3 green chilies, cut finely or crushed
• 1 Tbsp Vegetable oil
• 1/4 cup mint chutney (or as needed)
• 1/4 cup pomegranate seeds (optional)
• 1/2 tsp salt
• 3 Whole wheat Pita

Procedure

1) Cut out the portion of tofu from the block and gently press it between your palms to squeeze water. Press various sides. Alternately dab the tofu block on the towel folds to absorb water.

2) Heat oil in a skillet and add chilies and ginger garlic paste, onions followed by Green pepper. Sprinkle some salt and toss well, then cook under a closed lid on medium for 1-2 min. Add carrots and mix well, and continue to cook under a closed lid for another 2 minutes.

3) Crumble the tofu and add to the pan and sprinkle the remaining salt and toss well for another minute and remove from heat. Mix in the cheese, and pomegranate seeds.

4) Cut the pita in half and open the pocket and fill it in with the Veggie-Tofu mixture. Spoon in the mint chutney on the top and enjoy!

5) The mixture fills 3 whole pita or 6 pita pockets. 

Happy Eating!

Quick Note

• Can use crushed red pepper instead of green chilies. 
• For a greater taste, mix the mint chutney into the veggie blend instead of topping.