Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tsp / 5 ml | olive oil |
| 1/2 cup / 125 ml | chopped onion |
| 2 | cloves garlic, crushed |
| 1 pkg (12 oz/350 g) | firm or extra firm tofu |
| 1 tsp / 5 ml | turmeric |
| 1/2 tsp / 2 ml | chili powder |
| 1 tsp / 5 ml | cumin seeds |
| 1 tbsp / 15 ml | sodium-reduced soy sauce |
| freshly ground black pepper, to taste |
Directions
Heat oil in a skillet over medium heat. When pan is hot, add onion; sauté for 4 to 5 minutes or until golden brown. Add garlic; sauté for another minute.
With your hands, crumble tofu into 1-inch (2.5 cm) pieces; add to skillet. Stir in turmeric, chili powder, cumin seeds and soy sauce. Season with black pepper.
Continue to cook over medium heat for 8 to 10 minutes or until most of the moisture from the tofu has evaporated and the tofu begins to brown.
Serves 4.
Nutrition Facts
| Serving Size | Per serving |
| Calories | 166 |
| Cholesterol | 0 |
| Carbohydrates | 10 |
| Fiber | 2 |
| Protein | 15 |
| Fat | 9 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 139 |
Source: Leslie Beck's Healthy Kitchen