Sunday, December 2, 2012

Tex-Mex Tofu and Rice Skillet

I love my Pampered Chef "29 Minutes to Dinner" cookbooks and have adapted many of the recipes over the years.  This is the lasted omni to vegan redo.

1 tsp plus 1 tbsp vegetable oil, divided

1 can (11 oz) Mexican style corn 

15-20 oz pkg tofu (my favorite is Wildwood Organics SprouTofu Super Firm, vacuum pack)

1 tbsp Pampered Chef Southwest Seasoning Mix (you could substitute packaged or homemade taco seasoning)

2 cups uncooked white rice (you could also use brown rice - just adjust liquid amount and cooking time accordingly)

2 cups vegetable broth

1 1/2 cups salsa verde

2 tbsp snipped fresh cilantro

1 cup vegan cheese, shredded, if desired 

Drain tofu and slice into 1" thick slices.  Press tofu between absorbent toweling for at least 20 minutes.

Add 1 tsp of oil to a large skillet over medium-high heat.  Drain corn well and pat dry with paper towels.  Add corn to skillet in a single layer.  Cook without stirring for 5 minutes or until caramelized on one side.  Remove corn from skillet; set aside.

Sprinkle tofu slices with seasoning mix; press into tofu to adhere.  Cut into cubes and place in a heavy baking sheet that has been sprayed or brushed with oil.  Bake at 400 degrees, stirring occasionally for even browning, for 15-20 minutes or until desired doneness.  Alternatively, you can saute' the tofu in a pan with a little oil if you prefer that method.  

Add remaining 1 tbsp oil to skillet.  Add rice; stir until coated with oil and slightly browned.  Add broth and salsa; bring to a simmer.  Cover, reduce heat to low and cook for 20 minutes or until all liquid is absorbed and rice is tender.  Add rice, cilantro, and tofu and stir.  Add vegan cheese if desired; cover and let stand 5 minutes for cheese to melt.  

Per serving (without cheese): 

481 cal
69 g carbs
12 g fat
23 g protein

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