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Curried Tofu Scramble


1 block (about 1 lb or 450 g) firm or extra firm tofu, pressed if possible (I don’t always have time to press it, and it’s still delicious)

1 Tbsp (15 ml) extra virgin olive oil, preferably organic

4 cloves garlic, minced or finely chopped

1 large onion, chopped

1 fresh jalapeno pepper, finely chopped (remove seeds for less heat)

1-2 tsp (5-10 ml) curry paste (I like Patak’s; Thai Kitchen Red Curry also worked well in this)

1 tsp (5 ml) turmeric

1 tsp (5 ml) ground cumin

1 Tbsp (15 ml) Bragg’s or wheat-free tamari

1-2 Tbsp (15-30 ml) water, if necessary



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