Fresh dinner option loaded with greens, fiber, and protein! The buffalo tofu pieces are so flavorful and crispy; I could eat them by the handful.
Makes 2-3 servings
~45 minutes
Vegan, dairy free, refined sugar free, vegetarian
Ingredients:
One corn cob
1/2 14-oz can black beans
3-4 cups lettuce/spinach blend
Avocado
Pico:
1 vine-on tomato
1 thick slice of white onion (~1/3 cup chopped)
1/4 cup chopped cilantro
salt/pepper
1 tbsp lime juice
Tofu:
1 package extra firm tofu
2 tbsp lime juice
3 tbsp flour
1/2 tbsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1 tbsp olive oil
2 tbsp Franks red hot sauce (or hot sauce of choice)
Lime Vinaigrette:
1 tbsp lime juice
2 tbsp olive oil
1/2 tbsp maple syrup
Pinch each salt and black pepper
**I only needed one small lime for all divisions listed above**
Steps:
1. Prep:
Flatten tofu between a towel and weight for 30+ minutes to remove some liquid.
Make vinaigrette (<5 minutes): Add lime juice, olive oil, maple, salt/pepper to a small mason jar. Shake to combine.
Make pico (<5 minutes): Finely dice onion, tomato and cilantro. Add to a bowl with salt, pepper, and 1 tbsp lime juice. Set aside.
Preheat oven to 400F
2. Make tofu (25-30 minutes): Chop tofu into 1/2 inch cubes. In a medium lidded container add tofu and 2 tbsp lime juice. Close container and shake to distribute. Add flour, garlic powder, paprika, chili powder, cumin, and salt. Shake container to evenly coat with flour/seasonings. Heat sauté pan with 1 tbsp olive oil over medium heat. Sauté tofu until crispy on all sides, flipping every 4-5 minutes. Remove from heat and drizzle with hot sauce.
3. Make roasted corn (10 minutes): Coat corn with oil/fat of choice (I used butter). Place on a baking pan and bake for 10-15 minutes until some portions are browned, rotating the cob every few minutes. Shave the kernels off cob.
4. Assemble: Drain beans. Chop greens. Add to a large salad bowl with corn, tofu, pico, chopped avocado and lime vinaigrette. Toss and eat up!
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