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Tex-Mex Tofu
Courtesy of California Ripe Olives
Serve With:
Fresh fruit and bakery rolls.
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
Marinate: 30 Min.
What you need:
(click + to add ingredients to your shopping list)
+ 1/4 c. lime juice
+ 1 Tbsp. olive oil
+ 1 Tbsp. chili powder
+ 2 tsp. minced garlic
+ 1 lb. extra-firm tofu, cut into 4-1/2-inch thick slices
+ 1 1/2 c. yellow corn kernels, blanched
+ 1 c. cooked pinto beans, drained and rinsed
+ 1 c. olives, halved
+ 2 Tbsp. minced jalapenos
+ 1 1/4 tsp. kosher salt
+ 1 tsp. ground cumin
What to do:
1. In a shallow mixing bowl combine 2 Tbsp. of lime juice, 2 tsp. of olive oil, chili powder and garlic. Place tofu pieces in mixture, cover and marinate for 30 min.
2. Combine remaining lime juice and olive oil with corn, pinto beans, olives, jalapenos, 1/4 tsp. of salt and cumin. Set aside.
3. Season tofu with remaining salt and grill over medium-high heat for 4-5 min. on each side. Transfer to serving plates and top with 4-5 oz. of corn salsa.

**To lower sodium content, do not add salt.
Wine pairings:
Grenache, Tempranillo, Sangria
Nutritional information:
Calories: 384;   Total Fat: 14g;   Saturated Fat: 2g;   Cholesterol: 0mg;   Total Carbs: 49g;   Fiber: 17g;   Protein: 22g;   Sodium: 337mg;   Potassium: 1011mg;  
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