1 pound of tofu
Light soy sauce
Little bit of sea salt and freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon garlic powder
½ Teaspoon of Jamaican curry powder
2-3 tablespoons of olive oil
1 medium onion diced
1 medium potato, peeled and cut into cubes
3 / 4 cups of baby carrots
1 medium roma tomato diced
2 scallions chopped
5 sprigs of fresh thyme
½ teaspoon of ground allspice
1 cup of water
1 vegetarian bouillon cube
15 ml of flour
Dissolved in 45 ml of water
Drain the Tofu and slice it into 8 – 10 pieces.
Sprinkle both sides lightly with the soy sauce, and season to taste with the salt, black pepper, cumin, garlic powder, and curry powder
Heat the oil in a large skillet over medium high heat and add the tofu, and fry on both sides until firm and golden.
Transfer it to a plate and set it aside
Add more oil to the skillet if needed, then add the onion, potato, and carrots and sauté until tender.
Season with a pinch of salt and add the tomato, scallions, thyme, allspice, 1 cup of water and bouillon
Bring to a boil, then add the flour and water mixture and cook until the sauce begins to thicken
Return the tofu to the skillet and simmer for approximately 10 minutes.
*serve over rice or vegetables*
Makes 6 Servings