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As I mentioned last week, my husband got tired of the plain tofu with chicken seasoning that I grew up with. So he got creative. This recipe is pretty much his creation. And you will have to forgive my estimates… I never measure for things like tofu–I just taste a bit to see if it has enough seasonings or not. This recipe is also gluten free!

My Favorite Tofu

1 lb tofu, diced
1/2 – 1 tsp ground cumin
mild chili powder to taste
2-3 tsp chicken seasoning
1 clove garlic, pressed or minced
several squirts of Bragg’s Liquid Aminos (soy sauce will give a different flavor, but would probably work)
salt to taste (if needed)
squirt of lime or lemon juice (optional)

Mix together in a bowl and set aside to marinate. I usually test a piece to see if it has enough salt and seasonings, adding whatever I feel it needs. In the mean time, chop or dice the following:

1-2 tsp coconut oil
2 roma tomatoes or more
1/2 yellow onion
bell pepper (as much as you wish of any color you need)
1/4 cup chopped cilantro

Heat the oil over medium heat and add the chopped onion and tomato. Saute until tender, then add the bell pepper and tofu. Add water as needed to make it “juicy,” as my husband calls it–I use the rinse water from the bowl the tofu marinated in. Simmer for a couple of minutes to allow the flavors to blend well, then turn off and add the cilantro. Serve hot.

This goes well in place of scrambled eggs… we eat it over sweet potatoes, diced potatoes, baked cornmeal, whatever we feel like. Last time we had it, we added sunflower seed sour cream. Was that ever tasty!

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