This recipe is flavorful but not spicy, but it’s had its name for so many years that I’m not going to change it. Many thanks to Uncle Wayne who made this for us more than 26 years ago. Bill’s description: This is a tasty side dish, or a main dish with rice. It solves several problems like “What do I do with tofu?” or “I have too many spices in this cabinet!”
- 1 lb. tofu
- 3 Tbsp oil
- 1 tsp basil
- 1 tsp cumin
- 1 Â½ tsp curry
- 1 tsp dill weed
- 1 tsp thyme
- 1 tsp turmeric
- 1-2 Tbsp San-J Organic Gluten Free Tamari or other gluten free tamari (or soy sauce)
- Â¼ – 1/3 cup Parmesan cheese (best if fresh grated)
- Drain water from tofu and cut into Â½ inch slices.
- Using paper towels or cloth, firmly pat out excess water from each slice, then cut the tofu into cubes.
- In a frying pan, add tofu to hot oil and saute 10 â€“ 20 minutes on medium, depending on how crispy you like your tofu, turning very gently with spatula.
- While the tofu is cooking measure all the spices (everything left except the Tamari and cheese) into a small bowl and stir to mix.
- When tofu is cooked, reduce heat and add spices. Add more oil if the tofu is sticking too much. Increase heat and add tamari, stirring. Add parmesan and mix very gently with spatula until cheese melts.
- Serve hot or cold, plain or with rice. 4 servings.