Скачать или смотреть Protein-Packed Tofu Sundal Bowl with Millet & Mango Coconut Panna Cotta | Vegan Indian Meal

Avibrant South Indian-inspired meal with this Tofu Sundal Bowl served over nutritious foxtail millet, paired with a luscious Mango Coconut Panna Cotta for dessert! This recipe is packed with plant-based protein, fiber, and tropical flavors-perfect for a wholesome lunch or dinner.

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Recipe Highlights:
South Indian Tofu Sundal: Golden sautéed tofu tossed with beetroot, raw mango, steamed cauliflower, and a tangy tamarind-date chutney. Served over hearty millet or red rice for a satisfying, protein-rich bowl.
Mango Coconut Panna Cotta: A creamy, dairy-free dessert made with coconut milk, ripe mango puree, cardamom, saffron, and set with agar-agar. Finished with mangoes and pistachios for a delightful crunch.

KIKI's Tips:
For extra flavor, marinate tofu in a little turmeric, salt, and lemon juice before sautéing.
Soak millet or red rice for 30 minutes to improve texture and digestibility.
Use ripe, sweet mangoes for the panna cotta to enhance natural sweetness-no extra sugar needed!
Agar-agar sets quickly; pour the panna cotta mixture into serving cups while still warm for a smooth finish.
Try this colorful, nourishing bowl and dessert combo for your next meal prep or festive gathering!

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