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Spiced tofu.

Tofu prepared this way tastes like well-seasoned scrambled eggs.

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.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jul 1, 1984
Words:161
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