My new go-to tofu recipe. Takes under 30 minutes (including prep & cooking time) and perfect for laid back or hectic weekdays. Sharing the step-by-step version below. PLUS I also made a reel video recording how I make it. Link here.


  • 1 box of firm tofu, remove excess water using a kitchen towel 
  • 2 tbsps corn flour
  • 1 tbsp red chili flakes (I used leftover chili flakes from pizza takeout)
  • 2-3 tbsps sesame oil 
  • 1/2 tbsp salt 
  • 3-4 tbsps sesame (I added more as I am a sesame seed junkie 😅)
  • 1-2 tbsp spring onions or scallions (cleaned & chopped)


  • Cut the tofu in long slices (1 box yields approx. 10-11 slices)
  • Take a clean, dry plate and put corn flour, salt, sesame seeds and chili flakes and mix well with a spoon
  • Pick up a tofu slice , dunk in the mix so sesame seeds get coated on all sides. 
  • Repeat for rest 9-10 slices 
  • Now heat a non stick pan with sesame oil. Lay tofu slices (5 or less based on your pan width. DO NOT CROWD them as you’ll end up breaking tofu)
  • Cook on both slides until the sesame seeds turn golden. (How much golden? Watch the video. Linked here
  • Serve with some ramen or Maggi noodles. Garnish with scallions!
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!



Tortilla (or Spanish Omelette) is a typical Spanish style omelette cooked with onions, potatoes and EGGS! I decided to cook the vegan version and OMG I don’t where this has been all my life. So darn delicious! 😱 This is definitely my new healthy staple! Takes about 45-50 mins to cook and serves 4-5 people. Perfect for weekday meals where I won’t complain about the leftovers 🙋🏻‍♀️🙋🏻‍♀️ Try the recipe and let me know how you like it. Cheers 🧡

Ingredients (serves 4-5)

  • 6 tbsps good quality olive oil
  • 1 large white potato, peeled, and cut in slices like 1-2 mm thick
  • 1/2 red or white onion, peeled and finely chopped
  • 1 block firm tofu – remove the water it comes with.
  • 1/2 cup finely ground rice flour
  • 1 cup chickpea flour
  • 3 green chillies
  • Dash of turmeric, black pepper & cumin seed powder
  • Extra water, if needed
  • Salt to taste
  • Chopped cilantro/coriander


  1. Heat oil in a nonstick pan – add potatoes, onions, and 1/2 tsp salt. let it cook on medium flame stirring every 1-2 minutes. Potatoes can turn crispy but don’t let them burn. Potatoes will be soft in like 10-12 mins.
  2. While potatoes are cooking – in a nutribullet – dump chillies, tofu, turmeric, cumin seeds powder, black pepper. Blend to make a fine paste.
  3. In a bowl, put the tofu paste, sift the chickpea flour and rice flour. Use a whisk to mix all of them. Add water half cup water at a time. The mix should NOT turn watery it should be thick like a paste. Lastly add salt to taste.
  4. Check on potatoes – they should be ready. pour this tofu mix over and cover the lid. Let it cook for 10-15 mins on a medium flame. Once you see its starting to leave sides – Place a large plate to flip the tortilla over.
    • Flip the tortilla on plate
    • Put the pan back on flame with some oil
    • slide the flipped tortilla so the bottom of tortilla on the plate touches oil now.
    • Let it cook for another 5-6 mins with lid on a low flame
  5. Check with a fork and see if it comes out clean.
  6. Transfer onto a plate, cut yourself like a slice of pie and garnish with cilantro.
  7. Serve with fresh avocados, sour cream and cheese.
  8. Bob Appetit 🎉

If you try this recipe, please remember to tag @thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!