Tex-Mex Tofu

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

4 tablespoons lime juice - divided use
3 teaspoons olive oil - divided use
1 tablespoon chili powder
2 teaspoons minced garlic
1 pound extra-firm tofu, cut into 4 1/2-inch thick slices
1 1/2 cups yellow corn kernels, blanched
1 cup cooked pinto beans, drained and rinsed
1 cup olives, halved
2 tablespoons minced jalapeños
1 1/4 teaspoon kosher salt
1 teaspoon ground cumin

Cooking Directions:

1. In a shallow mixing bowl combine 2 tablespoons of lime juice, 2 teaspoons of olive oil, chili powder and garlic. Place tofu pieces in mixture, cover and marinate for 30 minutes.
2. Combine remaining lime juice and olive oil with corn, pinto beans, olives, jalapeños, 1/4 teaspoon of salt and cumin. Set aside.
3. Season tofu with remaining salt and grill over medium-high heat for 4 to 5 minutes on each side.
4. Transfer to serving plates and top with 4 to 5 ounces of corn salsa.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 384; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 49g; Fiber: 17g; Protein: 22g; Sodium: 337mg; Potassium: 1011mg.

Recipe and photograph courtesy of California Ripe Olives.