Disclosure: This post is sponsored by Maya Kaimal Foods. All images and opinions expressed are solely my own. Thanks for supporting brands that make Sift & Simmer possible!
I love quick and delicious dinners, and it’s even better when they’re healthy too.
It’s no secret, I’ve been a fan of Maya Kaimal’s simmer sauces and packaged dals for a long time now.
I’m thrilled to present an easy and delicious recipe for the launch of Maya Kaimal’s newest product, Everyday Chana.
WHAT IS CHANA?
“Chana” is the Indian word for chickpeas. The legume is high in protein and comes in 2 different varieties: black and tan-coloured.
Maya Kaimal’s Chana is slow-simmered and seasoned with her carefully crafted spice blends. It is delicious served with naan, rice, or eaten on its own.
For this recipe, I wanted to do a tofu to accompany the chana curry sauce. This version consists of an easy baked tofu with Maya Kaimal’s Everyday Chana Chickpeas Tomato Onion served with Maya Kaimal’s Surekha Rice.
Chickpeas Tomato Onion
This is Maya Kaimal’s take on the North Indian Punjabi, Chana Masala. Onions, garlic, ginger, tomato and bursts of warm cumin seed build the flavour of this chana masala.
For this type of dish, I recommend using an extra firm tofu. It stands up to baking and has a heartier texture. I wouldn’t recommend using a soft or medium tofu.
HOW TO BAKE TOFU
- Cut the tofu in small cubes
- Pat dry with paper towel
- Place the cubes onto a lightly oiled parchment-lined baking sheet
- Bake at 400F for 20-25 minutes, until just golden
PUTTING IT ALL TOGETHER
Open up a package of Maya Kaimal’s Everyday Chana, and place it into a bowl. Heat according to package directions. (Microwave for 90 seconds).
Add in the baked tofu and stir to coat and combine.
Open up a package of Maya Kaimal’s Surekha Rice and place into a separate bowl. Heat according to package directions.
Serve together, with chopped cilantro and a squeeze of lime. Add a piece of soft and fluffy naan if you wish.
How easy is that? A nutritious, healthy and delicious meal, made in less than 30 minutes. Of course, you could omit the tofu and just have the chana and rice, which would be even faster, and as tasty.
OTHER RECIPES YOU MAY LIKE
If you enjoyed this recipe, you may also like my other recipes featuring Maya Kaimal:
Have you tried any products from Maya Kaimal? Let me know! Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
*GIVEAWAY NOW CLOSED!*
For your chance to win a collection of each flavor of Maya Kaimal’s Everyday Chana and Surekha Rice, leave me a comment below stating which flavour you’d like to try! Like my corresponding Instagram post, tag a friend and follow @mayakaimalfoods and myself @siftandsimmer for additional entries. Contest ends August 26, 2020 at 11:59pm PST. A winner will be randomly drawn. Open to US residents of legal age.
Baked Tofu & Everyday Chana with Surekha Rice
- 1 pkg extra firm tofu, cubed
- 1 pkg Maya Kaimal Everyday Chana
- 1 pkg Maya Kaimal Surekha Rice
- 1 Tbsp chopped cilantro optional
- ¼ lime
- Preheat oven to 400F.
- Place the cut tofu on a lightly greased baking sheet lined with parchment paper.
- Bake for 20-25 minutes, until lightly golden.
- Open a package of Maya Kaimal Everyday Chana and pour into a microwave-safe bowl.
- Cover and heat according to package directions.
- Open a package of Maya Kaimal Surekha Rice and pour into another bowl.
- Add 1 Tbsp of water, cover, and heat according to package directions.
- Add the baked tofu into the Everyday Chana and stir to coat the tofu with the sauce.
- Garnish with chopped cilantro, a squeeze of lime, and serve with the Surekha rice.