No one says “fast” faster than a New Yorker. Having lived in New York City for nearly 10 years, I’ve embodied a rapid-paced lifestyle—from typing speed, to walking stride. It’s as if Instagram (before each post was so carefully curated) was made for people like me.

While I’m learning how to pause, take a breath and even slow down for a split second while blitz biking to work, when I’m hungry—really hungry—there’s little time to take in the sites within the stocked fridge. Sustenance is needed. Stat. That’s where this essential 2-minute (or so) Tofu comes in. It’s likely the single dish I eat most, in some form or fashion. Mixed with kale for a nourishing salad. Wrapped inside a socca-like chickpea pancake. Layered within a corn tortilla for Taco Tuesday, Wednesday, or Thursday. Or, when starvation strikes, eaten out of a mini cast iron pan while being quickly cooked.

Okay, okay. I get it… you’re already hungry. Let’s cut to the chase with this super simple and fast recipe—made for any mood, or palette, in the moment.

2-Minute Tofu Recipe

• 1/2 block tofu (or more, if you’re super starved)
• 1/2 tsp turmeric (feel free to use more or less—this is art, not science)
• 1/2 tsp chili powder
• 1/2 tsp black salt (feel free to use Himalayan salt or sea salt instead)
• a dash of cumin, or other spices of your choice
• 1 Tbsp nutritional yeast
• 1 tsp sunflower, saffron, canola or coconut oil

Spice it up

To keep everything moving as fast as possible (remember, you’re really hungry!), I like to heat up a cast iron pan—or another pan type of your choice—over medium-heat. Once heated—likely by the time you’ve mixed your spices—add your oil, and let it coat the pan as it warms.

Now that your pan is heating up, begin by mixing your desired spices in a bowl. While turmeric, chili powder, and black salt are my mainstays, I like to choose spices—from our Indian spice box pictured below—depending on my mood or the dish.

 

 

 

Take it to the tofu

After your spices are mixed together in a bowl, cut up your tofu into bite-sized squares. Like with your spice mix and measurements, this is not a science. I like to take the fastest route, usually slicing my tofu into 1/2 inch x 1 inch (or so) cubes for quick cooking, and eating.

Once cut into cubes or strips, add your tofu to the spice mix in your bowl and toss with your hands, a silicone spoon, or something on the softer side to avoid cutting the tofu into smaller pieces while you coat it with your spices.

Cook it up

Now that your pan is warm and coated with lightly heated oil, add your tofu. Gently toss as it cooks for a minute or two, depending on your desired texture. For softer tofu, heat until warm to the touch. For crispier tofu, you may need to take this from 2-minute Tofu to 5-minute Tofu—tasting as you go to ensure you’re energy stays strong and your tofu texture is as desired.

Ready to dig in? Grab a fork, a wrap, a taco shell or salad greens and make it a meal. Stat.

Enjoy!

Top photo compliments of The NYTimes; all other photos created by Vegan Hunting.