veggieburgh

Eugene, Oregon is a haven for vegans, granola hipsters, and organic farmers. This recipe is derived from a popular dish, the “Tofu Tia” served at the Eugene Saturday Market and various festivals. Toby’s, the producer of Tofu Tia mix (and Moira’s lunchtime spread for five years, Tofu Paté), doesn’t distribute its goods beyond the Rockies, so this is a DIY version. The flavor intensifies over time, so save some leftovers.

This recipe features nutritional yeast, a good source of B12, and a tasty topping for broccoli, potatoes, popcorn, and even cereal. We buy ours in bulk at the East End Co-Op.

Serves 3

Ingredients:

• 1lb firm tofu
• 1 Tb olive oil
• 4 cloves garlic
• 2 Tbs tamari

Yellow Mix:

• 1 heaping Tbs nutritional yeast
• 3/4 t chili powder
• 1/2 t turmeric
• 1/2 t onion powder
• 1/2 t garlic powder
• salt
• pepper

1. Drain the tofu and press in a clean dishtowel under something heavy for 10 minutes. Dice into 1/2″ cubes.
2. Finely chop the garlic. Saute half of it for 2-3 minutes in a heavy skillet.
3. Add the tofu and stir occasionally. Saute ~10 minutes until lightly golden brown.
4. Meanwhile, mix the nutritional yeast, chili powder, turmeric, onion powder, and garlic powder in a dish on the side. Add salt and pepper to taste.
5. When the tofu is ready, pour in the tamari. Add the rest of the garlic, and sprinkle in the yellow mix. Stir and saute for ~3 more minutes.

Serve with brown rice, or wrapped in a tortilla with sprouts, salsa, cilantro, avocado, tomato, cheddar cheese, and sour cream. Or with baked apples and sauteed spinach (pictured).