| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | servings | ||
INGREDIENTS
| 1 | lb | Tofu |
| 1 | ts | Cumin |
| 1 | ts | Basil |
| 1 | ts | Tumeric |
| 1 | ts | Curry |
| 1 | ts | Thyme |
| 2 | tb | Soy sauce; (Kikoman or Tamari soy) |
| 2 | tb | Nutritional yeast; (optional) |
| 2 | tb | Oil |
INSTRUCTIONS
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@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
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