1 package (16 oz.) regular tofu
3 tablespoons butter or margarine
1-1/2 teaspoon minced fresh ginger
3/4 teaspoon each cumin seed, ground coriander, and ground turmeric
1-1/2 tablespoons soy sauce
1 medium-size tomato, sliced
1 small red onion, sliced about 1/3 cup unflavored yogurt Salt and pepper
2 Whole-wheat pocket breads, each split into 2 rounds and toasted
Drain tofu and cut into about 2-inch blocks; set aside.
Melt butter in a 10- to 12-inch frying pan on medium-high heat. When butter is hot, stir in ginger, cumin, coriander, and turmeric. Cook, stirring, just to toast spices lightly, about 1 minute. Add tofu and soy sauce; mash tofu with a fork into small curds, about 1/2-inch size. Cook uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes.
Serve tofu with tomato, onion, and yogurt; season with salt and pepper. Accompany with pocket bread. Serves 2.
|Printer friendly Cite/link Email Feedback|
|Date:||Jul 1, 1984|
|Previous Article:||Summer of winter Maltese soup.|
|Next Article:||Banana cream bread with chocolate.|