Spiced tofu
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tofu |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Tumeric |
| 1 | teaspoon | Curry |
| 1 | teaspoon | Thyme |
| 2 | tablespoons | Soy sauce; (Kikoman or Tamari soy) |
| 2 | tablespoons | Nutritional yeast; (optional) |
| 2 | tablespoons | Oil |
Directions
Cut tofu into strips, cubes, pyramids, tetrahedrons or whatever shape you want. Sautee in oil until firm. Remove from heat.
Mix all spices in a bowl. Add spices to skillet with tofu and stir until tofu is covered. Add soy sauce mix until it is absorbed by tofu.
Serve with vegetables or rice for a meal.
Kirk Pearson
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@...> on Dec 24, 1998, converted by MM_Buster v2.0l.
Related recipes
- Curried tofu
- Five-spice tofu
- Making tofu
- Spiced spinach and tofu
- Spicy hot sichuan tofu
- Spicy mexican tofu
- Spicy peanut tofu
- Spicy pork tofu
- Spicy szechuan tofu
- Spicy szechwan tofu
- Spicy tofu
- Spicy tofu (diabetic cooking)
- Spicy tofu kabobs
- Spicy tofu pate
- Spicy tofu salad
- Spicy tofu stir fry
- Thai-style tofu
- Tofu spice pie
- Tofu with 3 spices
- Tofu with three spices