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?
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!
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 :-)
This was really good! I added some cumin (because I'm addicted to it), and served it stuffed in a baked sweet potato. Yum!
This is so good!
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!
this was pretty tasty! Wrapped it up like a burrito with some homemade blackbeans and pico de gallo fresh, very good!
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.
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.
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!
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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