Stewed Tofu with Corn and Tomatoes
"Fresh corn and tomatoes are highlighted in this easy skillet stew, making it a great way to serve tofu in the summer and early fall. It’s such a delightful quick dish that I've provided an option for using frozen corn and canned tomatoes, so that it can be enjoyed any time of year." - Nava Atlas.
1 (16-ounce) tub firm tofu
2 tablespoons light olive oil
4 large or 6 medium diced ripe tomatoes
3 cups cooked fresh corn kernels (from about 4 medium ears)
4 scallions (green onions), sliced
1 teaspoon sweet paprika
Salt and freshly ground pepper to taste
Lots of minced fresh parsley or cilantro for topping (optional)
- Cut the tofu into 3/4-inch thick slices and blot well between layers of paper towel or clean tea towels, then cut into dice.
- Heat the oil in a wide skillet. Sauté the tofu over medium-high heat until golden on most sides. Add the tomatoes, corn, scallions, and paprika. Heat gently, just until heated through. Season with salt and ground black pepper. Serve warm or at room temperature with parsley or cilantro sprinkled over individual servings.
Makes 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.