Submitted by:
BriAnne Dopart
Category:
Breakfast
Country of Origin:
United States
Cook time:
1 hour
Serves:
3
Ingredients:
1 package extra firm tofu, drained
A lot of paper towels
Peanut oil (or healthier oil - peanut oil just makes the best tofu)
Cumin
Curry (I use two of my favorites, you can use any curry you like)
Turmeric
Nutritional yeast flakes or powder (optional)
Steps:
1. Cut the drained tofu into eight equally sized slices.
2. Place slices on three or four sheets of clean paper towel.
3. Place three clean paper towels over the slices and then use either your hands or a firm book to squish the tofu. You may need to repeat the process two or three times. The goal is not to flatten but to drain excess moisture that kills flavor.
4. Slice each slab of drained tofu into four pieces.
5. Add peanut (or healthier) oil to pan over medium heat to lightly coat pan, then add tofu.
6. Sprinkle about 1 tablespoon (or more, to taste) turmeric, 1 tablespoon curry, and 1 teaspoon cumin over tofu. Note: Tofu should soon start to sizzle. If not, turn heat up slightly.
7. Use a spatula to both move tofu around and flatten it, releasing moisture.
8. Sprinkle a very small handful of nutritional yeast, if available, over the tofu while cooking.
9. Cook until tofu is lightly browned.
What makes this recipe special?
This is my favorite dish, although it’s pretty unhealthy and free of veggies. (You can add veggies if you like.) It’s perfect for a late weekend breakfast and reminds me of good times cooking for non-vegan loved ones who also loved this dish.
Additional notes:
I serve with flatbread, naan, or roti.