4 ounces hard tofu, crumbled
1 Tablespoon canola oil
sprinkle of turmeric
sprinkle onion powder
salt and pepper to taste
grated cheese (optional)
Heat a skillet on medium high heat, add oil, tofu, herbs, spices and salt. Stir occasionally until the water from the tofu has evaporated and the pan is dry.
This was a hit this morning, served with pinto beans and soy milk (today is a soy day). Even Number Two Son cleaned his plate. I've eaten this wrapped in a tortilla or crumbled over beans. I've also added chili powder and cumin, but the kiddos like it best this way.
In this week’s highlights from my SiriusXM radio show: – I have a fascinating conversation with Bishop Robert Barron about how one of the main problems wit...