Tofu, Black Bean & Corn Salad

Wonderful summer dish. Delish. Great way to break into eating tofu.

Tofu, Black Bean & Corn Salad
Tofu, Black Bean & Corn Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. cubed firm tofu

  • 1/4

    cup orange juice

  • 1

    Tbs. & 1 tsp. lite soy sauce

  • 1

    Tbs. & 1 tsp. garlic powder

  • 1

    tsp. crushed red pepper flakes

  • 1

    cup black beans

  • 1

    cup frozen yellow corn kernels

  • 4

    scallions (green onions)

  • 4

    Italian plum tomatoes

  • 2

    Tbs. & 2 tsp. fresh lime juice

  • 1

    tsp. ground cumin

  • 1

    Tbs. & 1 tsp. olive oil

  • 1/4

    cup fresh cilantro leaves

  • salt to taste

Directions

Drain tofu and then pat dry with paper towels. To make marinade, mix orange juice with soy sauce, add garlic powder and crushed red pepper flakes. Place tofu in a dish and pour marinade over it. Let tofu marinate in the fridge for about 30 minutes. Thaw corn. Coat a nonstick skillet with cooking spray and heat over medium high heat. Cook tofu for about 4-5 min., stirring to brown all sides. Rinse and chop green onion, tomato and cilantro. Mix corn with beans, onions, tomato and cilantro. In a small bowl, whisk lime juice, cumin and olive oil. Pour dressing over bean and corn mixture and toss well. Top with the tofu and serve. I like to serve this over rice. Yumm. (Sorry for some of the funny measures, but I cut the recipe down.

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