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Tofu and mushroom soupy mixed pasta served with fried eggs.
Tofu and mushroom soupy mixed pasta served with fried eggs.

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Probably the most popular snacks is yogurt. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt makes a amazing snack, however. It is a protein-rich source of nutritious vitamins and minerals. Yogurt is typically eaten to help preserve the digestive system since it is so easily digestible by the majority of people. Quick hint: pick unsweetened yogurt and add in walnuts or flaxseeds. It’s an excellent approach to delight in a flavorful snack without the need of too much sugar.

A large variety of easy health snacks is easily available. Being healthier doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to tofu and mushroom soupy mixed pasta served with fried eggs. recipe. You can cook tofu and mushroom soupy mixed pasta served with fried eggs. using 16 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Tofu and mushroom soupy mixed pasta served with fried eggs.:
  1. Take 10 tsp olive oil to fry eggs and make the pasta
  2. You need 3 tomatoes chopped.
  3. Take 1 tsp ginger garlic paste
  4. Take 1 tsp garam masala ( ground cloves , cinnamon , star anise , fennel , cardamom and other aromatic spices )
  5. Take 1 carrot chopped
  6. Use 100 grams green beans chopped
  7. Take 50 grams sliced button mushroom
  8. Use 150 grams any pasta
  9. Get 1 tbsp salt
  10. Prepare 2 cup water
  11. Prepare 1 cup milk
  12. Provide 20 grams any cheese
  13. Prepare 4 eggs
  14. Use 100 grams tofu cubed and fried
  15. Provide 2 pinch turmeric
  16. Get 5 pinch chilli powder
Instructions to make Tofu and mushroom soupy mixed pasta served with fried eggs.:
  1. Heat olive oil in a pressure cooker and fry the cubed tofu and set aside . To the same oil add the chopped tomatoes , garam Masala and ginger garlic paste and fry till you get a nice aroma and till the tomato becomes soft .
  2. Add the turmeric and chilli powder now and stir a few times. Now add the carrots , beans , few sliced mushrooms and stir till coated with masala .
  3. Add the pasta , water and milk and mix . Now add the left over mushrooms and fried tofu cubes and the cheese and close the cooker. Leave on medium flame with a weight till you get 2 whistles . Turn off the stove and let cooker rest along with the weight till the pressure is reduced completely .
  4. Once the pressure is reduced , remove the weight and open the cooker and place the opened cooker on low flame . In a shallow pan add some olive oil and fry an egg on both sides and set aside .
  5. Remove cooker from flame and serve the soupy pasta in a bowl topped with the fried egg .

Dip the tofu slices in egg then gently place in hot oil. Cook until both sides are brown then remove and drain on paper towel. Dredge pressed tofu cakes in eggs and seasoned breadcrumbs, then fry for a few minutes per side until Serve with rice or mashed potatoes and lemon wedges for squeezing. Toss with your favorite pasta sauce for serving. Thai coconut milk soup is completely vegan, but tastes indulgently creamy, with chunks of tender tofu, earthy mushrooms, and sweet carrots rounding out each hearty bowlful.

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