|1 tsp / 5 ml||canola oil|
|1/2 cup / 125 ml||chopped onion|
|2||cloves garlic, crushed|
|1 pkg (12 oz/350 g)||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 grouns black pepper|
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.
Nutrition per serving: 166 cal, 15 g pro, 9 g total fat (1g saturated fat), 10 g carb, 2 g fibre, 0 mg chol, 139 mg sodium
Tip: for added colour, add freshly chopped cilantro or chives just before serving.
Source: Leslie Beck's Healthy Kitchen