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Cilantro Lime Tofu and Black Beans

What you need: 

1 block of extra firm tofu packed in water
1 can of black beans (or about 15 ounces of cooked black beans)
3 limes zested and juiced
1/2 teaspoon sugar
1 bunch of cilantro chopped
2 tablespoons of veggie oil
sea salt and fresh ground black pepper to taste

What you do: 

Use your preferred method to press the tofu for at least 1/2 hour. Slice the tofu into bite size chunks. Add the tofu, 1/2 the lime juice, 1/2 the lime zest, 1/2 the cilantro, the oil, sugar, salt and pepper to a container and marinate for at least a 1/2 hour. (overnight is optimal)
Cook the tofu in a skillet - you can use the marinade, another tablespoon of veggie oil or non-stick spray to cook it in - until it is golden brown on both sides (about 10 minutes).
While the tofu is cooking, add the beans, the remaining cilantro, lime juice and zest to a pot and heat through.
Serve the tofu on top of the beans. I like to serve this with an avocado, tomato and corn relish on the side.
**This is also tasty wrapped up as a burrito with salsa and soy cheese.

Preparation Time: 
1 hour hands off, 20 minutes
Cooking Time: 
Servings: 
2-4

SO HOW'D IT GO?

I made this and I was surprised to find that it was really yummy, easy and filling! It's my new favorite :) Thanks for sharing!

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made this for my family who dont eat vegan and they absolutely loved it! it was so refreshing and perfect for summer! added some roasted corn, avocado, and salsa :-)

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This was really good! I added some cumin (because I'm addicted to it), and served it stuffed in a baked sweet potato. Yum!

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This is so good!  

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Very good recipe.  I have tried it with both tofu and tempeh and found both to be good.  I subbed a small amount of agave for the sugar and added cumin and garlic to the beans, didn;t find it too lime-y at all, but the limes I use are pretty small, so mabe that made a difference.  Great with homemade guac or pico de gallo.  Thanks for the delicious recipe!

 

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this was pretty tasty! Wrapped it up like a burrito with some homemade blackbeans and pico de gallo fresh, very good!

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I tried this one last night and it was delicious.  I ate it with corn tortillas and the Zesty Corn Salad and I couldn't believe how good it was : )  Being vegan just got a little easier for me.

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I wasn't sure about this recipe as I zested the limes and chopped a lot of cilantro. It did give me an excuse to my new zester gadget. Anyway I turned it into a taco with my whole wheat tortilla, added some salsa and vegan sour cream. It was really yummy! Made enough for leftovers so will have for lunch this week. It was a little tangy so might want to reduce the lime juice next time.

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OH MY! this is probably one of my favorite recipe's i've had on VegWeb - and I've tried a LOT! Me and my hubby loved it so much!
I added one more can of black beans and some crushed garlic. I also only used 1/2 bunch of cilantro & only 2 limes (since many reviewers claimed it was pretty lime-y) --and I think that was totally fine. Served it over some brown rice with a corn/tomato relish I found on here (the recipe for the relish called for black beans, but I left them out for obvious reasons!) http://vegweb.com/index.php?topic=4839.0  and some sliced up avocado. Def will make this again! and again! and again!

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Very good! My hubby, who isn't vegan, actually stood over the pan and ate the leftovers after dinner...and he kept saying, "This is really, really good."  :)  Thanks!

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