Spice Blend:
- 2 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp mustard powder
- 1/4 tsp chili powder (or cayenne)
- 1 tsp salt
- 3 Tbsp water
Remaining ingredients
- 2 Tbsp olive oil
- 3 cloves minced garlic
- 1 small onion, chopped
- 1 pound extra-firm tofu, drained & patted dry
- 1/4 cup nutritional yeast
- fresh ground black pepper, to taste
Steps:
- First stir the spice blend together in a small cup. Add water and mix. Set aside.
- Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic and onion in olive oil for a few minutes. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.
- Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.
Notes:
**I added a chopped carrot at the same time that I added the tofu. The carrots got nice and soft that way. Other things I've added are cauliflower, edamame, black beans. Pretty much any veggies would be good and easy to add. I usually eat it topped with sour cream and fresh salsa.
