Prep 10 mins
Cook 15 mins
Thie recipe never comes out the same way twice! Mostly because I have different "stuff" on hand when I make it. This particular version was especially tasty, so I immediately scribbled it down, to the best of my ability. The green onion might seem like overkill, but they were on hand, and were going to be in the trash if I waited to use them any longer. Also, the cup of water "as needed," mentioned in the ingredient list, is for preventing to tofu from getting too dry in the pan. I keep a glass measuring cup with water next to the stove, to splash in every now and again if the pan seems dry. I served this with brown rice, but can be served for breakfast with hash browns, salsa maybe or some fresh fruit on the side.
- 1 lb extra firm tofu, drained and pressed
- 1 teaspoon olive oil
- 1 medium white onion, chopped
- 2 -3 garlic cloves, minced
- 1⁄4 cup water, and more as needed
- 2 teaspoons cumin
- 1 teaspoon thyme, crushed between fingers
- 1 teaspoon paprika
- 1⁄2 teaspoon onion powder
- 2 teaspoons soy sauce
- 1⁄2 teaspoon turmeric
- 1⁄4 cup nutritional yeast
- 1⁄2 lime, juice of
- 2 green onions, chopped
- Heat oil in skillet over medium-high, I use a nonstick.
- Saute onions about 5 minutes, until softened.
- Add garlic, saute another 2 minutes more.
- Add your dry spices (cumin through paprika) and mix it up for 15 seconds or so.
- Add 1/4 cup water, scraping the bottom to get all the garlic and spices mixed together evenly.
- Crumble tofu into misshapen chunks, add to pan and mix well.
- Try not to pulverize the tofu as you mix, but rather, lift and flip gently. You want it to remain chunky.
- Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much.
- Lower the heat a bit if you find that it is sticking.
- Add lime juice and nutritional yeast and mix it up.
- If it seems too dry add splashes of water.
- Toss the chopped green onions over top, and serve.