Safflower oil for frying
2 lb. tofu
1 tsp. dill weed
1/2 tsp. turmeric
1/2 tsp. salt
1/2 tsp. sweet basil
1/2 tsp. powdered thyme
1/2 tsp. ground cumin
1/2 to 1/4 tsp. curry
2 cloves garlic, pressed or 1 tsp. garlic powder
2 to 3 tbsp. soy sauce
1/4 to 1/3 c. nutritional yeast or Parmesan cheese

First, press tofu by cutting into 1/2 inch slices and firmly patting out the excess water with an absorbent towel. Cut into small cubes. Heat 3 tablespoons oil in a skillet or wok on high heat. Add tofu and saute for 5 minutes, turning with a spatula. (If more water comes out while sauteing, tip pan and remove it with a baster or a spoon.)

Reduce heat to medium, add turmeric and stir until tofu is yellow all over. Add dill weed, basil, thyme, cumin, salt and curry stirring well between each. Add the garlic and 2 more tablespoons oil to prevent the tofu from sticking. Increase heat and add soy sauce, stirring constantly. Finally add nutritional yeast or Parmesan and mix well; sauteing until golden brown or until cheese melts. Add a bit more soy sauce while it browns, if desired. Good hot or cold. Serves 4 to 8.