2 lbs. firm, water-packed tofu, crumbled
2 Tblsp. nutritional yeast, optional
1 tsp. tumeric
2 Tblsp. onion powder
2 tsp. garlic powder
2 tsp. salt
1 red bell pepper, diced
For the Sauce:
2 cups water
1 cup slivered almonds or raw cashews
4 medium dates
1 tsp. salt
2 tsp. curry powder
dash cayenne pepper, optional
2 Tblsp. cornstarch or tapioca starch
Fry together in non-stick skillet sprayed with Pam until everything is well incorporated and hot.
For the Sauce: Blend well for 2 minutes.
Combine tofu with sauce mixture and put into a sprayed 13x9" glass dish. Bake at 350 degrees for 30 minutes.