1/4 pound extra firm organic tofu
curry powder, to taste
thyme, marjoram, cumin; to taste freshly cracked black pepper and salt
small amount of olive oil
ground red pepper, to taste
2 cloves fresh minced garlic
1/4 small onion, minced
turmeric, to color
2 to 3 mushrooms, chopped
Crumble tofu and mix with herbs and spices. Add enough to make the tofu yellow and fragrant. Allow to sit for twenty minutes in the fridge. Heat a small pan with the olive oil in it until the oil is warm. Fry mushrooms. Add tofu mixture and a little water, allow water to evaporate and the mixture to intensify in flavor, about 5 to 10 minutes depending on how much water you put in. Remove from heat and serve over whole wheat toast for a breakfast sandwich or in a pita. Serves 1 large or 2 medium.
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