This is a quick and easy dish that is good for when your mates argue that you can’t have a delicious breakfast without bacon and eggs.
It only takes a few minutes and you can jazz it up lots of different ways – serve with some sliced tomato or avocado on the side, or on a toasted bagel or bun with hummus, or stir through some mushrooms, spinach, black beans or capsicum – for this edition I sprinkled some sprouts and dukkah over the top (you could always add some hot sauce too).
Kīnaki (serves 2-3)
- 1 block of firm style tofu
- 1 small onion – diced finely
- 1 clove diced garlic
- 3 tablespoons of soy sauce
- 1.5 tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 tablespoon sesame oil
- A little sesame oil for cooking
Mix together the soy sauce, nutritional yeast, turmeric, cumin and 1 tablespoon of sesame oil and set aside.
Press any excess moisture out of the tofu (I use some muslin cloths for this).
Heat some sesame oil in a frying pan. When sizzling, add chopped onion and garlic and fry until slightly brown. Add the tofu by crumbling it into the pan and breaking down any big bits with a wooden spoon. Add the seasoning mixture and stir to make sure all of the tofu is well coated.
Serve as it is, or on top of toasted bread.
(And a nice mug of coffee).