chifu cookbook
A collaboration of spices & science from chefs, and nutritionists for delicious, easy and healthy meals. Cook, celebrate and cherish all your meals with Chifu!
We bring to you inspirations that’ll leave you with a happy smile and a full stomach.
Come take an around the globe culinary trip of bursts of flavour and nourishment with Chifu creators and turn good recipes in to great recipes!
GET INSPIRED!
No matter how delicious, at some point, everyone gets tired of their same old go-to meals. At the same time, the thought of cooking new dishes can be intimidating. That’s why our Chifu champions and seasoned chefs are constantly creating new healthy, classic, and indulgent recipes that are a breeze to make and a pleasure to eat.
Our recipe collection contains a wide variety of choices that can satisfy all of your cravings. The best part: you don’t need to be an experienced cook to follow the simple instructions.
GREEN harvest chifu bowl
INGREDIENTS
100gm Chifu
150gm broccoli
100gm sweet potato
1/2 cup raw spinach leaves
1 cup cooked quinoa
EAT YOUR GREENS
Our bowl maximizes nutrient absorption and ensures sustained energy for a balanced meal experience.
TAMARI LIME VINAIGRETTE
1/4 cup virgin olive oil
1 teaspoon red wine vinegar
3 tablespoons tamari sauce
2 teaspoons wild flower honey
Juice of 2 limes
1 clove garlic
INSTRUCTIONS
Cook the broccoli and sweet potato in boiling water until tender. Pan sear the Chifu with cooking olive oil for 4-5 minutes until crispy brown on the outside. Transfer tender broccoli and sweet potato onto the pan. Sauté spinach leaves for 10-15 seconds.
Assemble the components in your bowl, mix and enjoy!
REVITALISE & REPLENISH SMOOTHIE
INGREDIENTS
80 gm Chifu
Handful of spinach leaves
1 medium frozen banana
1 tablespoon almond butter
1 teaspoon chia seeds
1/2 cup homemade unsweetened almond milk
1/4 cup water
3 dates
Cinnamon powder
Sprinkle of sea salt
3-4 ice cubes
TREAT YOURSELF
With an all natural source of plant-protein, this smoothie is perfect to energize you for longer work hours or replenish you after a good workout.
INSTRUCTIONS
Put all ingredients in a high speed blender and blend for 60 seconds.
Your all natural protein packed smoothie bowl is ready!
CHIFU BLACK BEAN CREAM ON TOAST
INGREDIENTS
2 Tablespoons Chifu Black Bean Cream
Sourdough Bread
Sautéed Veggies
FOOD SHOULDN’T BE DIFFICULT
The easiest way to use Chifu is the versatile black bean Chifu cream. Use it as a dip for crackers, veggies or as a base for wraps and toasts.
PAIRINGS THAT GO WELL
Mushrooms
Bell Peppers
Charred Cauliflower
INSTRUCTIONSToast a slice of sourdough bread and layer with Chifu spread. Add some sautéed veggies and enjoy!
3 ingredients for a delicious and nutrient heavy savoury breakfast or midday snack.
CHIFU Tandoori
CLASSICS WITH CHIFU
Tandoori Chifu, a cheeky and fun twist on a North Indian classic.
INGREDIENTS
150g of Chifu
1/2 cup plain yoghurt
1 teaspoon red chilli powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon garam masala (optional)
1 tablespoon lemon juice
1 tablespoon oil for cooking
Salt to taste
Lime wedges for garnish
Fresh cilantro for garnish
INSTRUCTIONS
Cut Chifu into cubes or rectangles. Then combine all other ingredients in a mixing bowl to make a marinade.
Preheat the oven to 400°F (200°C).
Coat the Chifu with the marinade and let it marinate for at least 30 minutes.
Place the marinated Chifu on a lined baking sheet and bake for 20-25 minutes, flipping halfway through until it's slightly browned and crispy.
Alternatively, grill the Chifu or cook it in a pan with oil until it’s crispy on top.
Garnish with lime wedges and fresh cilantro and serve the Tandoori Chifu hot.
CHIFU kathi Rolls
CHIFU WRAPS
Cubed or chunky slices, in kathi rolls or wraps, Chifu packs protein into a family favourite dish
INGREDIENTS
250 - 300g Chifu
50g Hung curd
1 med onion
1 red capsicum
1 tomato
1 tbsp ginger garlic paste
2 tbsp mustard / olive oil
1 tbsp kashmiri chilli powder
Fresh cilantro for garnish
INSTRUCTIONS
Make marinate- add ginger garlic paste, mustard oil, Kashmiri chilli powder, salt and lemon in hung curd, then mix until a smooth paste.
Generously cover Chifu cubes with the marinate. Leave Chifu to marinate for about 30-45mins
On medium flame add the cooking oil and toss in the marinated Chifu cubes. Cook for 7-10 mins.
Once the cubes are ready, add the other veggies and sauteed for 2-3 minutes.
Sprinkle chaat masala, lemon and salt to enhance taste.
Assemble the marinated Chifu & veggies onto a roti and enjoy hot with your favorite chutneys
CHIFU PAD THAI
CHIFU FITS IN ALL YOUR FAVORITE DISHES
Keep it simple, keep it delicious. Enjoy this Pad Thai recipe by our acclaimed chef Simran Bindra.
INGREDIENTS
150g of finely sliced Chifu
2 tablespoons tamarind paste
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 shallot, finely chopped
1/2 carrot, julienned
1/2 bell pepper, julienned
1 cup bean sprouts
2 green onions
1/4 cup crushed peanuts
Lemon / lime wedges for garnish
Fresh cilantro for garnish
INSTRUCTIONS
Thinly slice your Chifu. Mix tamarind paste, soy sauce and sugar in a bowl to make the sauce. Heat oil in a large pan over medium heat, add garlic and shallot. Stir fry, and add carrots and bell peppers until they are slightly soft. Add your Chifu and prepared sauce. Toss everything together. Add bean sprouts and green onions, continue cooking a few more minutes until bean sprouts are slightly wilted.
Serve with crushed peanuts, lime wedges and fresh cilantro as garnish.