Tofu Pithla with Thecha and Bhakri

A Maharashtrian feast, made completely plant based without losing an ounce of its soul.

Thecha and bhakri stay true to tradition here, fiery, garlicky, and completely satisfying, but the pithla gets a vegan makeover that I genuinely think holds its own. Tofu blended with besan takes the place of the usual gram flour and curd base, and the result is just as thick, comforting, and packed with flavour, with the added bonus of extra protein.

A drizzle of flaxseed oil at the end ties the whole plate together, adding a boost of omega-3 fatty acids that are great for heart health and reducing inflammation, on top of just tasting good.

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This recipe is:

• Vegan & dairy free

• High protein

• Made with wholesome, everyday ingredients

Why This Recipe Works

Blending tofu with besan and salt creates a base that thickens up just like a traditional pithla when it hits the pan, without needing any curd or dairy. Tempering it the traditional way, with mustard seeds, hing, turmeric, garlic, green chillies, and onion, keeps every bit of the flavour you would expect, while the tofu quietly adds a solid dose of plant protein.

• Blended tofu and besan mimic the texture of traditional pithla perfectly

• A classic tempering of mustard seeds, hing, and turmeric keeps the flavour authentic

• Flaxseed oil adds omega-3s and a nutritional boost to the finished dish

• Comes together in one pan with minimal cleanup

• Pairs perfectly with hot bhakri and a spicy thecha on the side

How to Make Tofu Pithla (Overview)

This comes together in 3 simple steps:

1. Blend the Base

Blend tofu, besan, and salt together until smooth.

2. Temper

Heat flaxseed oil and temper mustard seeds, hing, and turmeric, then sauté garlic, green chillies, and onion until translucent.

3. Cook Together

Add the tofu mixture to the tempering and cook, stirring constantly, until thickened.

Tips for Best Results

• Blend the tofu mixture until completely smooth, so the pithla has a consistent texture

• Stir constantly once the tofu mixture goes in, so it thickens evenly without sticking

• Serve immediately while hot, alongside fresh bhakri and thecha

• For the thecha, load up on flaxseed oil, garlic, green chillies, roasted peanuts, roasted cumin, and a generous amount of salt for the most authentic kick

Tofu Pithla with Thecha and Bhakri

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 3–4

Ingredients

Tofu Pithla

200g tofu

2 tbsp besan (chickpea flour)

Salt, to taste

1 tsp flaxseed oil

1/2 tsp mustard seeds

Pinch of hing (asafoetida)

1/4 tsp turmeric

2 tbsp chopped garlic

2 green chillies, chopped

1 small onion, finely chopped

To Serve

Hot bhakri

Thecha (see notes)

Instructions

1. In a blender, combine the tofu, besan, and salt, and blend until smooth.

2. While blending, heat the flaxseed oil in a saucepan and add the mustard seeds, hing, and turmeric.

3. Once the seeds splutter, add the chopped garlic and green chillies, followed by the chopped onion.

4. Cook until the onion turns translucent.

5. Add the blended tofu mixture to the pan and cook, stirring constantly, until it thickens.

6. Serve hot with fresh bhakri and thecha on the side.

Notes

• For the thecha, combine extra flaxseed oil, garlic, green chillies, roasted peanuts, roasted cumin, and a generous amount of salt, then pound or blend to your preferred texture

• Flaxseed oil is rich in omega-3 fatty acids, making it a great addition for heart health and reducing inflammation