From 6 Bittersweets
Adapted from Vegan Brunch
2 teaspoons cumin powder
1 teaspoon dried thyme, rubbed with your fingers
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoons water
Combine the above ingredients in a small bowl and set aside.
Tofu and Vegetables
2 garlic cloves (or 1/2 tsp garlic powder if you must)
1 tablespoon vegetable oil
2 small zucchini, sliced
2 medium tomatoes, chopped
1 pound firm tofu, drained and gently hand-squeezed to remove excess water
1/4 cup nutritional yeast
salt and black pepper to taste
Heat the oil in a large pan over medium heat. Add the garlic and cook for about a minute, stirring to make sure it doesn't burn.
Break the tofu into pieces of whatever size you prefer and add to the pan. Cook for about 5 minutes, stirring only occasionally so the tofu has a chance to brown. Then add the zucchini, tomatoes, and a few pinches of garlic powder and salt. (I added more salt to balance the large volume of vegetables). Continue cooking and stirring these until the zucchini and tomatoes have softened.
Add the spice blend and mix to incorporate. Last but not least, add the nutritional yeast and salt and pepper to taste. Cook for about another 5 minutes and it's ready to eat.