Adapted from Isa, culinary muse of the vegans.All right, so:
half an onion, diced
stalk of celery, sliced thinly
1 clove garlic, pressed
5 button mushrooms, sliced
some carrot, sliced
a few sundried tomatoes, coarsely chopped
1 package tofu (~1 lb), drained
Soy sauce
Paprika
Pepper
Hot curry powder
Heat some up oil, drop in the onion and celery and let those soften up. Add garlic, mix around for a bit and then the carrot, mushrooms, and sundried tomatoes. Take a tablespoon or so of the curry powder, along with some paprika and pepper, and season the vegetables.
Now, crumble up the tofu. Add the crumbles to the mix, making kind of a layer over everything. Add some soy sauce. Lift the crumbles as they cook, but don't stir. The idea is to have everything sort of stick together.
Notes:
I added too much oil by mistake, but it made the onions and garlic crispy and that stuck to the tofu and was DELICIOUS.
half an onion, diced
stalk of celery, sliced thinly
1 clove garlic, pressed
5 button mushrooms, sliced
some carrot, sliced
a few sundried tomatoes, coarsely chopped
1 package tofu (~1 lb), drained
Soy sauce
Paprika
Pepper
Hot curry powder
Heat some up oil, drop in the onion and celery and let those soften up. Add garlic, mix around for a bit and then the carrot, mushrooms, and sundried tomatoes. Take a tablespoon or so of the curry powder, along with some paprika and pepper, and season the vegetables.
Now, crumble up the tofu. Add the crumbles to the mix, making kind of a layer over everything. Add some soy sauce. Lift the crumbles as they cook, but don't stir. The idea is to have everything sort of stick together.
Notes:
I added too much oil by mistake, but it made the onions and garlic crispy and that stuck to the tofu and was DELICIOUS.
