Latin American-inspired · Dinner
Cilantro lime tofu with roasted corn
Cilantro lime tofu with roasted corn brings together crisp tofu, roasted corn, peppers, brown rice, and avocado in a colorful, weeknight-ready dinner.
Equipment
- Large skillet
Ingredients
1× recipe · Makes 4 servings
- 2 packages (14 ounces each) extra-firm tofu, pressed and cubed
- 1 1/2 cups brown rice
- 3 cups corn kernels
- 2 bell peppers, sliced
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- 1 clove garlic, grated
- 2 ripe avocados, diced
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus black pepper
Instructions
Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 1/2 cup chopped cilantro, 2 tablespoons lime juice, 1 clove garlic, grated into a smooth dressing or glaze.
Pat 2 packages (14 ounces each) extra-firm tofu, pressed and cubed thoroughly dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it is crisp and browned on at least two sides; transfer to a plate.
Add the remaining 1 tablespoon olive oil and 3 cups corn kernels and 2 bell peppers, sliced. Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.
Build four bowls with the prepared base, cooked vegetables, and main ingredient. Spoon over the sauce and finish Cilantro lime tofu with roasted corn with 2 ripe avocados, diced.
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