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