Recipe courtesy of California Ripe Olives.
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
- 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.
- Combine remaining lime juice and olive oil with corn, pinto beans, olives, jalapeños, 1/4 teaspoon of salt and cumin. Set aside.
- Season tofu with remaining salt and grill over medium-high heat for 4 to 5 minutes on each side.
- 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.