1 1b. Extra Firm Tofu, drained and pressed
1 Tbs Olive Oil
1 Medium Chopped White Onion (about 1 cup)
2 Cups Cremini Mushrooms, thinly sliced
2-3 Cloves Garlic, minced
¼ cup Nutritional Yeast
Juice of ½ Lime
1 Carrot (Optional, mostly for color)
2 tsp Cumin
1 tsp Thyme, crushed with your fingers
1 tsp Paprika
½ tsp Tumeric
1 tsp Salt
Heat oil in skillet over medium-high. Sauté onions 3 minutes until softened. Add mushrooms, sauté 5 minutes more. Add garlic, sauté 2 minutes more. Add spice blend and mix for 15 seconds or so. Add ¼ cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.
Crumble in tofu and mix well. (Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky.) Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. (Lower the heat a bit if you find it is sticking.) Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it. Grate the carrot into it and fold.