I was one of the lucky chefs to be doing a demo at the Oumph Kitchen last Friday at the Just V show. When I arrived the in Olympia the hall was busy and I went straight looking for the kitchen and was greeted by Fredrik Kämpenberg and Peter Segerblom from Food for Progress, the company behind Oumph.
Whilst speaking to Fredrik, I was amazed at how much passion and drive he has for Oumph and the best part is we share the same values ‘FOOD THAT IS NOT JUST GOOD FOR YOU, BUT ALSO GOOD FOR THE ENVIROMENT.’ Oumph is made out of soya protein, water, and salt for those of you that have not heard of Oumph.
I had decided to cook ‘Tamari Chilli Oumph’; it is my take on the Indian Chilli Paneer, as I wanted to show how versatile it is to cook with Oumph Chunks. Just like paneer and tofu, they pick the flavours of any spices that you use.
I usually get a bit of butterflies before any of my demos or shoots but the amount of buzz and energy around the Oumph stage was so thrilling that funny enough I did not feel nervous even for once.
Fredrick introduce me to the audience and off I went to make my Tamari Chilli Oumph. You can watch the whole video in my IGTV channel (anitas_kitchen_london). After the demo, I received quite a few emails and requests asking me to share the recipe as its easy, super quick, diary free and much healthier than paneer. Therefore, here is the recipe:-
Prep and Cook time 15 minutes
200g Oumph! chopped in cubes
1 tsp corn flour
1 tsp paprika
1 tsp chilli sauce
1 tsp garam masala
1 tsp tomato paste
1 tsp tomato ketchup
1 garlic clove chopped
1 red onion chopped
1 green pepper cubed
1 red pepper cubed
1 tsp of oil
Salt to taste
Cut the Oumph into 1-inch cubes and coat with corn flour and paprika. In a skillet, roast the Oumph until golden brown.
Mix the chilli sauce, garam masala, tomato paste, ketchup to form a marinade. Heat the oil in a medium pan over low medium heat. Add in the onions, garlic, and pepper and cook until the onions are translucent. Toss the sauce and Oumph in and cook for 5 minutes.