Ingredients
Scale
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme, crushed with your fingers
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 3 tablespoons water
- 2 tablespoons olive oil
- 3 cloves garlic, minced (or more, to taste)
- 1 lb. extra-firm tofu, drained
- 1/4 cup nutritional yeast
- Fresh black pepper to taste
Instructions
- 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. Sauté the garlic in olive oil for about a minute. Add whatever vegetable you like and break the tofu apart into bite sized pieces and sauté for 10 minutes, stirring often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the pan. 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.
Nutrition
- Serving Size: 4
- Calories: 189
- Sugar: 1
- Sodium: 588
- Fat: 13
- Carbohydrates: 6
- Fiber: 2
- Protein: 13
- Cholesterol: 0