Thursday, 18 June 2015


Tofu and Veggie Stuffed Rosemary Buns

Mummy is nowadays feeling Lazy! Thats what my kids are thinking. To be honest, It's the weather, which is making me lazy. I just wanna sit down and read with a cold drink in my hands. I do not want to go in the Kitchen, which is just next to the HOT HOT HOT Sunroom.

Can you resist the temptation of baking new recipe, you just read in a magazine. Can you can you, I can not. So here goes Mum in the Kitchen. Mixing some flour, making stuffing and preheating oven. Finding maximum possible ingredients and checking the time.

Why I always start to do preparation, just before I need to go out and pick-up the kids from their schools? Why oh Why??? Just the thought my kid's happy face, when they step inside and smell the aroma of goodies baking in the oven, makes me do that.

"Rosemary Tofu and Veggies Stuffed Buns", The original recipe calls for Indian Samosa stuffing and sesame seeds on top of the buns. I've already tried that recipe, so decided this time it needs some changes. The original recipe calls for plain flour/All purpose flour but I used Chapati Flour/Wholewheat flour.

So here is the end result of all the hard work. very simple recipe, just like all the "made from scratch" bread recipes, it just need some time for the dough to proof. Stuffing gets ready in 10 minutes. assembling is done in few minutes and baked in just 17-20 minutes. Kids loved them for their after school snack. They saved few for their morning breakfast as well. I love my Fairy and Champ!!!

Have a go on this recipe in your Kitchen, alter the stuffing, herbs and flour according to your taste. Enjoy the product of your hard work. My family loved these little bunds. Fulfilling and yummy, easy to make and bake. Drop a comment below with your feedback............Until next time, Happy Cooking friends, Saumya


For the dough:
Whole Wheat Flour         - 1 cup
Rosemary                         - 1 tspoon
Salt                                   - to taste or 1/2 tspoon
Yeast                                - 1 tspoon
Honey                               - 1 tspoon
Oil                                    - 1 tblspoon
Water                                - 1/4 - 1/2 cup lukewarm

For the stuffing:
Tofu                                - 1/2 cup crumbled
Mix Veggies                   - 1/2 cup (par-boiled)
Salt                                  - to taste
Italian Seasoning             - 1 tblspoon
Lemon Juice                    - 1/2 tspoon


Mix flour, rosemary, salt, yeast, honey and oil in mixing bowl.
With the help of water start to knead the dough. Make it a bit wet and sticky dough. I used 1/2 cup water for that.
On a lightly floured surface, knead the dough for few minutes until smooth.
Grease a deep bowl and place the dough in it, cover with a cling film and leave it to rise.
It takes 2 hours to double up in warm weather and 4-5 hours in a cold weather.
Once risen punch it down and knead again, keep aside.
In another bowl, mix crumbled tofu, veggies, seasoning, salt and lemon juice. Mix well and keep aside.

Line a baking tray with parchment/baking mat/grease with butter.
Now divide the dough into 8 equal portions. Roll all of them of the size of coaster.
Put the stuffing in the center of rolled out dough coaster.
Pinch all the corners of the dough and seal it properly.
Place them on a baking tray pinched sides down.
Keep the baking tray aside for the second rise of the buns. It will take near to 30-35 minutes, depending on the temperature of Kitchen /weather.

Meanwhile preheat the oven to 190c.
Bake the stuffed buns for 20-30 minutes or until start to form golden crust. Keep an eye on the after 20 minutes.
Once baked brush them with butter and serve them with choice of other snack and condiments.
I'm sure this will be a hit in your family as well.

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