Mar 17, 2008

Recipe - Zuccini and tofu (stir fry)

Zuccini and tofu cooked in spices


Zuccini and tofu curry is easy to make and kids eat it without fuss. Kids get to eat vegetables and protein in a single dish. I use tofu which is a soybean curd, high in protein and calcium. Paneer can also be used instead of tofu. It goes well with roti.


  • Zuccini - 3 cups (approximately 2 small zuccinies)
  • Tofu - 1 cup (cut in cubes)
  • Onion - 1 cup (optional)
  • Tomato - 1 cup (optional)
  • Red chilli powder - 1/2 teaspoon (optional/according to taste)
  • Black pepper powder - 1/4 teaspoons
  • Coriander powder (dhania powder) - 2 teaspoons
  • Salt 3/4 teaspoon (according to taste)
  • Oil/butter - 1 tablespoon ( an be added during cooking if needed)

Vegetable cutting:

Wash and cut zuccini about an inch size and tofu into cubes. Onions and tomatoes in small cubes.


Preheat a kadai /skillet with oil. Add onion, tomato and fry them for two minutes at medium high temperature. Add zuccini, tofu to the skillet with red chilli powder (optional) and turmeric.

The temperature should be medium high. Saute well for 5 - 10 minutes. Add salt and pepper. Mix all the ingredients together. Slightly cover the dish and turn off the heat. Mix the vegetable in between to check if the zuccini is cooked in 5 minutes. Do not over cook zuccini, it tastes better when it is served crunchy.

Preparation time: 15 minutes.
# Servings 3 - 4


Carrots and green beans can also be added.

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.