Tofu Ajwain

KRI May 2020 Recipe of the Month

Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa

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Ingredients:

• 5 tablespoons ghee
• 1 ½ tablespoons caraway seeds
• 1 ½ tablespoons crushed red chiles
• 1 teaspoon black pepper
• 1 tablespoon ajwain
• 1-2 tablespoons basil
• 2 14-ounce packages firm tofu, drained and mashed/crumbled
• 2 tablespoons Bragg Liquid Aminos or lemon juice (or a mix of both!)

How to make:

Heat ghee in a stir-fry pan over medium-high heat. Add spices and cook for a few moments, until they pop and sizzle. Add basil, tofu, and Bragg Aminos or lemon juice and cook over a low flame, stirring occasionally, for 5 minutes.

Serve over toast.

Yield: 3-4 generous servings

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