Makes about 3 cups / 3 sandwiches.
| Ingredients | Step |
|---|---|
| 1 carton firm tofu | Crumble into cloth. Gather ends and twist to remove moisture. Turn into a bowl. |
| 1/4 t. turmeric juice of 1/2 lime a few pinches of salt |
Toss with tofu. |
| 2 T. oil 1 heaping T. chopped ginger 1 jalapeno, seeded and minced 1 serrano, seeded and minced 1 heaping T. chopped garlic |
Saute over medium heat for 2 min or less -- just until garlic begins to color. |
| 2 onions, finely diced 1.5 t. ground cumin 1/4 t. cayenne 1/4 t. turmeric |
Add. Cook, stirring occasionally, until onions soften. |
| 2 Roma tomatoes, seeded and diced | Add. Raise heat; stir and cook until the tomato juice has disappeared. |
| Lower heat and add tofu. Cook until tofu is heated through. | |
| 1/2 t. salt, or to taste | Season to taste. |
| 3 T. cilantro, chopped 1/2 t. masala spice (optional) |
Sprinkle atop. |
| pita or chapati yogurt (optional) chutney (optional) |
Serve hot or at room temperature, with chapati or pita. |
Source: This Can't Be Tofu