Cilantro Lime Tofu and Black Beans
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
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.
SO HOW'D IT GO?
This was really good...I caramelized a bunch of onion after mixing tofu, lime juice and lime zest, sugar, cayenne pepper and left over seasoned black beans. After the onions were browned I put in the mix a little at a time so that it would cook evenly. I let it fry for a while then lowered the heat after a while to pull the flavor out. After letting it cool I had it plain; no rice. It was soo good and a welcomed variation to the normal soy sauce standard recipes!
Thanks!
I would definitely make this again. A little time consuming with the juicing-zesting-marinating but worth it. I used pinto beans instead of black, and sauteed a little bit of onion and yellow/orange sweet peppers in some marinade before i added the beans and the rest of the marinade mixture. Also, i let the tofu sit in the pan a bit too long and it got pretty blackened. At first i started peeling off the black sides but then i tried a piece and it was actually pretty tasty, it didn't taste burnt at all just gave it a nice crunch so i ended up leaving the rest burnt. I flipped the pieces and let them sit a little bit but they didn't even really get brown before i took them off the heat. I added some fresh diced roma tomatoes when i served it, too. The flavors were great together & i suggest blackening your tofu too for some added texture. (it's a little like blackened catfist or something). Thank you for this recipe!
Just made it and wound up eating it two days in a row for lunch at work. I think that cilantro tastes like someone's dirty underwear, but it works just as well with parsley as a substitute. Added garlic powder and put it all into a pita with some hommus and tomatoes and salsa and it was delicious, albiet a little messy!
I have GOT to try this, sounds awesome! Limes, black beans and tofu...my three favourite foods together...it's gotta be good.
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