1/2 lb. tofu, cubed
2 carrots, sliced
1/4 c. red pepper, chopped
1 c. broccoli, chopped
1/2 c. pea pods, halved
1/4 c. tomato sauce
1/4 c. sunflower seeds
Blanched almonds
Basil
Curry
Thyme
Oregano
O live oil

Heat olive oil in wok on high. Add spices to hot oil and stir for a minute or two (this brings out the flavor of the spices) and lower heat. Combine all vegetables and add to wok. Stir frequently until tofu is browned. Remove from heat while vegetables are still crisp.