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Tofu Ranchero

May 06, 2007

14-ounce package extra-firm tofu

2 teaspoons extra-virgin olive oil

2 cups frozen chopped spinach (bagged variety, not the frozen blocks)

15 1/2-ounce can black beans, drained and rinsed

1 1/2 cups sliced button mushrooms (about 4 ounces)

1 cup fresh or frozen corn kernels

1 1/2 cups prepared picante sauce

8 corn tortillas, warmed (optional)

Drain and rinse the tofu, then pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Crumble each slice and set aside.

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In a large nonstick skillet, heat the oil over high heat. Add tofu in a single layer. Cook, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.

Gently stir, then continue cooking, stirring occasionally, until all sides are golden brown and a bit crisp, another 5 to 7 minutes.

Add the spinach, beans, mushrooms and corn, then saut until the vegetables are just cooked, another 5 to 7 minutes. Stir in the picante sauce and cook, stirring often, until heated through. If desired, serve with warm corn tortillas.

Serves 4.

Nutrition information per serving: 291 calories; 10 g fat (2 g saturated); 0 mg cholesterol; 34 g carbohydrates; 21 g protein; 9 g fiber; 760 mg sodium.

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