Hi, I’m Nisha! I’m excited to help you master vegan cooking at home.
At Rainbow Plant Life, I share everything from fancy date-night meals to Indian dishes from my childhood to meal prep guides that will help you eat well all week long. My goal is for you to become the best plant-based home cook you can be.
I'd love to hear from you - drop me a message in the comments or on Instagram!
Happy cooking, Nisha
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can i skip a brotch in the last dish? will it be just thicker (i'll add water if needed) or the flavour would be worse? im not a fan of soups and would love to eat it on a plate with rice
Ditch the desk lamp on rainy days and buy a red light (as in Red Light Therapy, red light). Apparently it's really good for you but don't believe me do some research yourself & find out. Also don't eat 4 hours before going to bed.
I preordered your book! I cannot wait! I will be tagging you when I create your recipes. And I have made the copy cat chipotle recipe, everyone LOVED it! @rainbowplantlife
Asking everyon: Can you really tell the difference between baked tofu and pan fried tofu? I've been making a lot of them lately, and I start to wonder if I can tell them apart.
Love this video! but I tried the salt water soak and it seems to have the opposite affect, my tofu had absorbed all the water and I was left with a mush 🤣I don't know what I did wrong - used extra firm tofu, patted it, then followed the directions in the video. Anyone else have this experience?
Using salt to draw out moisture in tofu is a common technique in Chinese cooking. Some people salt coleslaw before adding dressing and this uses the same principle. I think your tofu may be too firm i.e. there is so little water in it. Unfortunately, there is no standard for what qualifies as firm, extra firm etc. Anyway, I think extra firm tofu is not the best option if you want crispy tofu because crispy food tend to be juicy inside (think fried chicken).
I know that salt draws out moisture. I left my comment in case someone has advice on how to make this work. The tofu I used was the one she recommended. It was certainly not too firm, otherwise I wouldn't have don't anything to it. For my purposes I need the tofu to be on the drier side.
Merci Nisha, Trying 34 different blocks of Tofu! Waouh! I learned a lot with your video as I've only cooked tofu once years ago & found it bland, chewy & to be forgotten! But I've decided to try again & bought some smoked tofu. I thought may be it would be tastier.....Would you say the same cooking methods apply with smoked tofu? Thanks a lot for your feedback & Good luck with the launch of your book. I've been watching your videos for a long time & made many of your recipes (although I'm not Vegan I love vegetarian/vegan food°. Your bright personality & good humour together with clear & explicit details make it a pleasure to watch. Lots of love from Brittany (western France) 🥰
Thanks for this handy video! I just have a question about salt: I am very sensitive to sodium and try use it at a minimum when cooking. Do you think I could go lighter on the salt when seasoning it, and making the brine to soak it in beforehand?
