Type of Dish: Vegetarian
Ingredients:
- 2 tablespoons canola oil
- 1 small red onion, finely chopped
- 1 container (14 ounces) soft tofu packed in calcium sulfate, drained
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon Rajbhog Turmeric Powder
- 1 cup shredded reduced-fat Cheddar cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
Method of Preparation:
1. Heat the oil in a large skillet over medium heat. Cook the onion for 5 minutes or until tender. Crumble the tofu into the pan. Sprinkle with the salt, pepper, and turmeric. Cook for 5 minutes, stirring frequently, until firm and lightly browned.
2. Remove from the heat. Add the cheese, basil, and thyme and stir until the cheese melts.
3. Serve with whole grain toast and fat-free milk.
Recipe Notes:
This dish works well as leftovers. Simply refrigerate in an airtight container and reheat in the microwave on medium power for 45 seconds. Don't overcook.
