Cooking with moringa powder

moringa leaf powder soup

Moringa leaves have been used in cooking but cooking the leaves for lengthy duration of time can destroy a lot of vitamins and nutrients in the leaves. You can use it as the beans are cooked. Easy way to cook leaves is with little organic butter and it can improve fat soluble vitamin value.

A tablespoon of moringa leaf powder can be used in various recipes to replace the leaves. The leaves cannot be obtained during all seasons. In winter the tree will shed its leaves, especially in cold climatic regions. You can obtain the benefits of leave powder as it can be added in the cake mix, or cookies mix. Low temperature dried leaf powder has more nutrients than fresh leaves.


If water spinach is unavailable; you can substitute regular spinach
1 big bunch water spinach
1 tablespoon of moringa oleifera herb powder
10 to 15 eggplants
1/14-ounce box firm tofu, drained and cut in 3/4 inch x 2-inch
2 tablespoons soy sauce (more if desired)
1/4 cup water
1/4 teaspoon salt (or to taste)
1/4 teaspoon sugar
2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 serrano peppers (minced)
1 sweet red onion, sliced
2 to 4 tablespoons chopped cilantro


You can preheat the oven to 450 degrees. Wash and cut the eggplant in half lengthwise. It cannot be done on the skin. Roast for 15-20 minutes, until the skin starts to shrink. Remove from the oven, transfer to a colander and let the eggplant drain, cut-side down, while you prepare the other ingredients. Then cut the eggplant in half down the middle and into 3/4–inch pieces.

Meanwhile, drain and dry the tofu slices on paper towels and prepare the water spinach. Remove bottom 2 inches of the stalks. Rinse well with water. Cut into 2-inch pieces. Use a salad spinner and then keep paper towels with egg plant slices to dry. Now wash the leafy top part of greens, spin dry twice and chop. Place separately on paper towels to drain. In a small bowl or measuring cup combine the soy sauce and water. Add the salt and sugar and stir until dissolved. Blend the garlic, ginger and chilies in another bowl.

Heat a 14-inch flat-bottomed steel skillet over high heat. Add 1 tablespoon of the oil by pouring it down the sides of the pan and swirl the pan. Add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate. Swirl in the remaining oil, add the garlic, ginger and chilies and stir-fry for no more than 10 seconds. Add cut onion pieces and stir-fry for 1 minute in low fire. Add the eggplant and stir-fry for 2 to 3 minutes. Add the water spinach stems and stir-fry for 1 minute. Stir-fry for about 30 seconds after adding spinach leaves, then add soy sauce mixture, moringa oleifera dried leaf powder, tofu and cilantro. Stir together for a few seconds to mix well and remove from the heat. You can take them with rice or noodles.