2 tablespoons vegetable oil
1 fresh tomato
1 medium-sized onion
1 teaspoon garlic powder
Dash of salt & pepper
1 pound extra firm tofu
2 tablespoons soy sauce (or more, to cover tofu)
½ teaspoon turmeric
1 tablespoon nutritional yeast
½ cup grated cheese (or more, depending on your preference)
Heat the vegetable oil over medium in pan. Chop the onions and sauté in the oil until translucent.
Add the salt and pepper, and the garlic powder.
Chop the tomato, and add to the pan. Stir.
Wrap the tofu block in paper towels to sop up the water, letting it sit for about three minutes before cubing it.
Cube the tofu into bite-sized chunks by separating it with a fork. Add the tofu chunks to the pan, and pour soy sauce over them, and then stir until the tofu is covered in sauce.
Turn the heat down to low, and let it cook for about 15-20 minutes.
When the liquid in the pan has gone down to about half, add the turmeric and nutritional yeast, and stir until the spices are blended into the liquid. Turn the heat back up to medium.
Let the tofu cook until the bottom sides begin to crust and brown.
Stir the tofu over until the other sides are mostly browned. (10 minutes each, on average)
Sprinkle the grated cheese over, cover the pan, and turn off the heat for about 2 minutes until the cheese is melted.
Serve. Tastes best with fresh fruit or muffins.