2 tsp ground cumin
1 tsp dried thyme, crushed with your fingers
1/2 tsp ground turmeric
1 tsp salt
3 Tbs water
2 Tbs olive oil
3 cloves garlic, minced (I used 5)
1 lb extra-firm tofu, drained
1/4 cup nutritional yeast
fresh black pepper to taste
(+any other add-ons)
1. Stir the spice blend together in a small cup. Add water and mix then set aside.
2. Preheat a large, heavy bottomed pan over medium high heat. Sauté the garlic (and onion if using) in olive oil for about 4 minutes. Here is when I sautéed the chopped red pepper, followed by the spinach.
|Here's what little Estes was doing while I was cooking:)|
|Before spice blend.|
|After spice blend.|
We ate this for dinner but it would make an excellent breakfast choice too, of course!