1 lb. regular tofu, cut into ½ inch cubes
2 Tbsp tamari (wheat free)
2 Tbsp. olive oil
1 medium onion, chopped
2 red potatoes, diced
1 medium zucchini, cut into ½ inch pieces
½ cup mushrooms, sliced
4 – 6 asparagus spears, cut into 1 inch pieces or ½ cup chopped green pepper
2 cloves garlic, minced
2 medium tomatoes, sliced into wedges
½ cup finely chopped basil
½ tsp. cumin
½ tsp. turmeric
Dash cayenne pepper to taste (optional)
Toss tofu with tamari in a small bowl and set aside. In a wok or skillet, heat oil over medium-high heat. Sauté onions and potatoes for 5 minutes or until potatoes are golden. Add zucchini, mushrooms, asparagus or pepper and garlic. Stir-fry about 5 – 7 minutes. Add tofu, tomato, basil, cumin, turmeric and cayenne pepper and stir-fry 5 more minutes. Serve immediately. Leftovers may be reheated.
Makes 4 servings.