Turmeric, Cumin & Ginger Tofu

Turmeric, Cumin & Ginger Tofu

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In fact, I went vegetarian while in Kenya and called my husband, who did most of the cooking in our home at the time, to tell him about this big dietary change and that I needed him to figure out tofu. Once I went vegan, and dedicated myself to becoming a solid, vegan home cook, I learned to love cooking with the flexible, chameleon-like bean curd filled with protein, calcium and iron.  Here’s my laywoman’s take on preparing tofu. Most people wrap the tofu in towels, set it on a plate or cutting board, and place a heavy object on it, such as books or a heavy pan.  Either way works, just press that water out of the tofu before using. You can scour vegan cookbooks and websites/blogs for great marinade recipes but why not make something that tastes good to YOU? In a small bowl, whisk together oil, vinegar and soy sauce. Add ginger, turmeric and cumin and whisk again. Stir in the minced garlic and then pour over the diced tofu. Toss the tofu in the marinade, coating each piece well. Drizzle maple syrup over the tofu, cover, and refrigerate for several hours (or overnight). To cook, simply heat a non-stick pan (sprayed lightly with oil) on medium-high. Add the tofu and fry for 5 minutes. Turn tofu pieces and cook for another 3 – 5 minutes. You can marinade tofu 20 minutes to 24 hours though I tend to marinate it for 2 – 8 hours. How do you want it? Yes, all three are perfect! Bake on 350 for 20 minutes turning at 10 minutes. Pan fry in olive or sesame oil for 8 – 10 minutes turning at mid-point. Grill for 10 – 12 minutes, turning at mid-point on a gas or electric grill. You can enjoy “scrambled tofu” for breakfast. I fell in love with my plant-based diet ... I am proof that you are never too old to change!

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