Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil (or water)
  • 1/2 yellow onion (diced)
  • 1 clove garlic (minced)
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon kala namak (black salt) (optional)
  • 1/2 cup halved cherry tomatoes
  • 1 1/2 cups sliced mushrooms
  • 16-19 ounces regular or soft tofu (drained and pressed (NOT silken tofu!))

Instruction

  • If you haven't already, drain your tofu and press it for at least 20 minutes. I wrap my block of tofu in a paper towel and put it on a plate. I put another plate over the top and weigh it down with bags of dried beans. Alternately, you can use a tofu press.
  • Heat the oil in a skillet over medium heat. Sauté onion for 3 to 4 minutes until soft and translucent.
  • Add the garlic and spices and sauté 1 minute until fragrant.
  • Add the sliced mushrooms and tomatoes, and sauté for 4 to 5 minutes until softened.
  • Using clean hands, crumble the tofu into the skillet in varying sizes. Stir well until all of the tofu takes on a yellow color from the spices. Cook for a 5 minutes to heat through and let the flavors meld.
  • Serve immediately.