Monday, August 31, 2015
16 oz. extra-firm tofu, pressed and crumbled
1 1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
8 oz. mushrooms, chopped (optional)
1/2 cup shredded carrot (optional)
2 cloves garlic, minced
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried thyme leaves
1/4 teaspoon coriander (optional)
1/4 teaspoon cardamom (optional)
1 to 2 Tablespoons nutritional yeast (optional)
1 Tablespoon soy sauce
salt and pepper to taste
1 cup chopped tomato
1 cup green peas
1/2 cup chopped fresh parsley (optional)
In a large skillet, saute' onion and bell peppers in two tablespoons of water for about 5 minutes. Add carrots and mushrooms and cook another 5 minutes. Add garlic, spices and soy sauce and cook for another minute. Add tofu, tomato, peas and parsley and heat through.
Press excess liquid out of the block of tofu by squeezing it between two plates or small cutting boards with a heavy book on top for about twenty minutes.
The vegetables can be varied according to what is on hand.
Substitute curry powder for the spices listed.
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