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2 lb. tofu
1 tsp. dried dill weed
1/2 tsp. dried basil
1/2 tsp. powdered thyme
1/2 tsp. ground cumin
3/4 tsp. curry powder
1 tsp. garlic powder
soy sauce (2 to 3 Tbsp.)
1/3 c. Parmesan cheese
3 Tbsp. safflower oil for

Press tofu by cutting into 1/2-inch slices and firmly
patting out excess water with a paper towel. Cut into small
cubes. Heat 3 tablespoons oil in a skillet or wok on high
heat. Add tofu and saute until tofu turns a light yellow
color. Reduce heat to medium. Combine spices and add to tofu,
stirring well. Add soy sauce and stir well. Add Parmesan
cheese and mix well. Serve over cooked brown rice. Serves 4
to 6.

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