Lightly season cubed tofu with Bill’s Best Chik’Nish, tossing well. Place in a single layer on a sprayed baking sheet and bake at 400Â° until lightly browned. When brown, remove to a covered dish to keep warm.
Stir cumin seeds in a hot fry pan or wok to toast. Add onion and garlic, and cook till soft, adding a little water if necessary to prevent sticking.
Sally Christensen is a retired cooking instructor at the NEWSTART Lifestyle Program. She has been teaching others how to cook healthfully at NEWSTART, Reversing Diabetes seminars, and local community classes for almost 20 years. Sally was a major contributor and editor of the well regarded NEWSTART Lifestyle Cookbook. She has also done cooking shows for television, reaching audiences across the world.