Spicy almond baked tofu rice bowl

Tofu is a staple ingredient in our home. We love tofu because it is high in protein, low- carb, super inexpensive and delicious when its prepared in right way. Tofu is so versatile and there are so many dishes we make regularly.

I have been experimenting lots of tofu recipes in my new air fryer and so far loving the low fat option. I have made tofu many various ways (baked, pan fried, marinated) and this is by far my favorited. Besides the crispy baked tofu, you are going to fall in love with the super flavorful spicy almond sauce that it is coated in!

I would suggest getting extra firm tofu and pressing it for 30 minutes. You can press it however you life, however I do have tofu presser at home which i ordered from amazon and love! The more water you take out of the tofu, the faster the process becomes. I love my tofu press, since it does the most hard work for me.

I made this dish in my air fryer and whipped it out under 15 minutes. Its quick, healthy and delicious! While the tofu is baking, you can whip up the sauce and pairing to go with it. At times I like to eat this with green veggies and rice. Sometimes I like to avoid carbs and just add this tofu to my salad.

There are many various types of sauces that go well with crispy tofu. Spicy Almond chilli sauce is the BOMB! its so flavorful and saucy, it coats every single nook and cranny of the crispy tofu!. I know that you are going to love it as much as i do! This recipe makes a pretty good amount of sauce. I like our tofu really saucy so I tend to drizzle a little extra over the plate. If you dont like a lot of sauce you can freeze half of the sauce for dinner another night.

I use to use peanut butter instead of almond butter but since my son is allergic to peanuts, now my go to choice is almond butter. Def go ahead and give it a go! Dont forget to share your deliciousness when you make it!


1 block of extra firm tofu – pressed for 30 minutes until excess water is out

Ingredients for sauce:

2 tbsp of almond butter or peanut butter

2 tbsp of maple syrup

1 tbsp of soy sauce

3-4 tbsp of water

1 -2 tsp of sriracha sauce (adjust for heat)

1 – 2 tbsp huy fong chili garlic sauce (adjust for heat)

1 inch of ginger grated (optional – if you like ginger/ at times i add and other times i omit)

1 tsp of garlic powder or grated garlic

1-2 tsp of oil


Tofu- Take the tofu out of the box and press for 30 minutes to remove excess water.  Cut tofu cubes and gently toss them in oil and sprinkle some salt. You can bake the pieces for 30 minutes in oven at 375 degrees – flipping halfway through. I usually end up air frying my tofu until crispy.

Sauce: Take all the sauce ingredients and mix it well together.  Turn on the stove, add all the sauce ingredients and bring it to simmer. Add little water if it starts becoming thick. Turn off the stove. Add your crispy tofu to the sauce and toss it well. Toss the tofu until its evenly coated. Garnish with cilantro, sesame seeds and green onions. Serve with rice or salad. Enjoy!



Baked eggs in avocado

51556265_10155923852471643_8108293051006320640_n.jpgHave you ever thought of baking avocados? I know its never the first thought that comes to anyones mind. However, baked avocados are so yummy because the texture becomes even creamier. Baked egg in avocado is a fun way to have a balanced snack or meal. I love this recipe because it is an amazing low carb option with perfect amount of fiber, protein and healthy fats. I love making this recipe when I am in time crunch or when I want to eat something very filling.

This recipe is very simple, easy and customizable. This dish can be made within 5 minutes and also can be prepped ahead of time for parties. I love how everyone gets a portion and customized with different toppings of their choice. Scoop out some avocado for the egg to fit, which I promise you it is more than you think. First time everyone makes a mistake and has a spillage, BUT IT IS OK! Cooking is an art and we learn from trial and errors to get perfection 😉


Make sure your avocados are room temp and not refrigerated. Scoop out about 1-1.5 tbsp of avocado to create enough room for your egg. If you scoop deep, it will take longer for the egg to cook. Use large eggs. Extra large or jumbo will be too big for the avocado. After cutting avocados, I like to press them against the pan to get somewhat flat surface so it stays stable on the pan so the eggs dont spill out. There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works.


1 large avocado, halved and pit removed

2 eggs

1/3 cup of tomatoes, finely chopped

1/3 cup of onions, finely chopped

1-2 thai chillies, finely chopped

salt and pepper

other spices as desired (chili powder, cumin-coriander powder, garlic/ginger powder)


Preheat oven to 350F or you can also make these in your airfryer. Carefully scoop out enough avocado from the center for each half to make room for an egg. In a baking dish with sides, place avocado halves cut side up. Press little to get somewhat of flat surface. Crack an egg in each half of the avocado. Add your veggies, seasonings on top and bake at 350F for 15-20 minutes or 450F in air fryer for 10 minutes. You can drizzle any sauce you like prior serving. I love eating my eggs with avocado salsa and sriracha sauce. 51405160_10155923852436643_9053605036344475648_n.jpg

Zucchini Black Bean Orzo Salad


Since I made the Lemon Orzo Soup, I had thought of making salad since I had little Orzo leftover. I love orzo because, not only is this tiny pasta totally cute, but it’s also extremely amenable to infusing with other flavors. As you know I am also zucchini lover, I had to add the zucchini to the salad. This salad is prepped slightly different then the usual salads. I sautéed the vegetables slightly because raw zucchini would not taste good! This salad is prepped quickly and it is delicious yet filling. Since the weather is getting warmer, I will be making more delicious soup & salad recipes!


1 tbsp olive oil

1 medium zucchini (chopped )

1 medium onion (chopped)

3 cloves of garlic (finely chopped)

1 small green bell pepper (chopped)

2 cups orzo cooked

1 cup black beans

1 tsp red chili flakes

1 tsp black pepper powder

salt to taste

1 tsp lemon juice


In a medium pan, heat olive oil. Add garlic, onions and cook until tender. Add Zucchini and cook until zucchini is slightly cooked. You still want little crunch when you eat the zucchini. Add bell pepper, cooked orzo, black beans, salt, pepper, red chili flakes, lemon juice. Keep stirring until everything is mixed properly. Turn off the heat and serve hot or cold.

P.S. You can skip the chili flakes and adjust black pepper to your taste if you don’t want it spicy. I like little kick to my salads.


Spicy Garlic Alfredo Pasta Salad


Here is quick easy recipe for healthy pasta salad. Its quite easy and filling. You can add as many veggies as you like. In this dish, I have added grilled Cauliflower and broccoli, because they are very filling and full of fiber. This is my favorite pasta salad because its spicy and can be prepped in a jiffy!


2 tbsp garlic Alfredo sauce

1 cup of tri-colored pasta cooked

2 tsp red pepper flakes

salt as per taste

1 tsp Mrs. dash (spicy blend)

1 tsp black pepper powder

1 tbsp shredded parmesan cheese

1/2 cup of broccoli florets

1/2 cup of cauliflower florets

1 tbsp olive oil


In a medium flat pan, add 1 tbsp olive oil and grill broccoli and cauliflower florets with little bit of salt.

In a small bowl add Alfredo sauce and all the seasonings and whisk it. Add cooked pasta and mix until it coats everything nicely.

After grilling the vegetables add to them to the pasta and sprinkle with little Parmesan cheese.  Enjoy!

P.S. Only add little bit of Alfredo sauce to coat the veggies and pasta. Adjust seasonings as per your taste buds.

Quinoa salad


Happy Thursday, hope everyone is getting ready for their weekend. Today is not the first day of spring but it felt like it. Finally spring is in the air! It was my day off and spent all day relaxing and prepping for this upcoming weekend. I have to work next three days, so I thought it would be the perfect day to enjoy this delicious quinoa salad which I am also going to take for lunch next three days.

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditional cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad or soup) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.

There are many ways of making this salad. Basically you can add all different varieties of vegetables you have available. Everything in this salad is extremely good for you so fill up on it. Quinoa has the texture of a grain but is actually a seed, and a complete protein at that. This dish is perfect because 1) you can make it the night before, 2) the recipe is easily doubled or tripled, 3) you can serve it room temperature or cold and 4) it is dairy-free so no worries about leaving it out for a few hours.

P.S. My friend Shachi gave me the idea of adding black beans and since then I can’t stop eating this dish. Also, I love this dish because it’s great for lunches and stays well in the refrigerator for 4-5 days. I hope you all love this dish as much as I do.


2 cups cooked quinoa

½ cup extra virgin olive oil

1 tsp cumin seeds

1 tsp ginger-garlic paste

2 tbsp lime juice

Salt as per taste

1 cup of black beans (canned, rinsed, drained well)

½ cup of bell pepper (chopped)

1 medium green onion (chopped)

Broccoli, corn, tomatoes (optional)

1-2 green chilies (chopped)


To prepare the quinoa: rinse quinoa in a fine mesh sieve. Add into pot along with 2 cups of water. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Wash with cold water and fluff with fork.

Rinse and drain the black beans, then chop the veggies (you can add as many varieties of vegetables as you like!)

In pan heat oil, add cumin seeds, green chilies, onions, ginger-garlic paste. Sauté onions till slightly pink. Add bell pepper and other vegetables (optional), black beans. Sauté for another 5 minutes and add salt, lime juice. Then add your cooked quinoa and its ready to serve.

I really like eating my quinoa salad with stir-fried zucchini. Recipe will be up soon for stir-fried zucchini.

Colorful Veggie Pasta Salad


Pasta Salad is my all time favorite dish, then again who doesn’t love pasta? July 4th was the perfect time to make it since it is very convenient to serve at a gathering. Pasta salad is also very nutritious and quite filling. I make huge bowl of pasta salad on Sunday, so I have my lunch ready for the whole week.


1 box of Rotini pasta

2-3 cups of Broccoli florets (steamed)

1 Zucchini (shredded)

2 Carrots (shredded)

1 Cucumber (chopped)

1 cup of Baby peas

1 cup of Corn

1-2 cup of Parmesan cheese

Ingredients for Dressing:

3 tbs of Dijon mustered

3 tbs of low fat Mayonnaise with olive oil

salt (as per taste)

Black pepper (as per taste)

Garlic powder (optional)


Bring 4 quarts of water to rapid boil (2 tsp of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10-12 minutes. Drain. Rinse in cold water. Add 1-2 tsp of olive oil to coat pasta (this prevents pasta from sticking). if you are making pasta ahead of time and storing it in freeze over night than add 1 tsp of lemon juice also.

When you are ready to make salad, combine all vegetables with cooked pasta. Mix all the dressing ingredients into a different bowel, whip it and mix it with the salad. Add salt and black pepper as per taste. Add garlic powder if you like hint of garlic in your salad.

When you are ready to serve, add parmesan cheese over your salad.  Hope you all love my pasta salad recipe 🙂