Grilled Tofu Fiesta Salad with Black Beans

Three of my favorite things: salad, tofu scramble and mexican flavors! Why not combine it into one flavorful meal good for any time of the day?

Two Years Ago Today Confit Red Potatoes with Crispy Artichokes & Stewed White Beans

One Year Ago Today Fennel Grapefruit Truffles

Grilled tofu, red bell pepper, jalapeno and slow simmered black beans on top a fresh salad of romaine, cilantro and basil with creamy avocado and your favorite salsa.

Black Beans
1 tbl extra virgin olive oil
1/4 cup minced yellow onion
1/2 jalapeno, seeded & diced
1-15oz can black beans, undrained
1 tsp green hot sauce
salt and pepper

Saute the onion and jalapeno in olive oil until soft and tender, 7 minutes. Add the black beans along with the juices and bring to a boil. Reduce to a simmer and cook for 10 minutes. Add the hot sauce and season with salt and pepper.

Fiesta Scramble Salad
serves 3-4
3 tbl extra virgin olive oil, divided
1 lb extra firm tofu, drained and pressed, cut into 1/2" slices
1 cup minced yellow onion
1 red bell pepper, small dice
2 garlic cloves, minced
1/2 jalapeno, seeded & diced
1 zucchini, halved & thinly sliced
1 tbl cumin
1 tsp dried oregano
salt and pepper
1/2 head romaine lettuce, thinly sliced
1/4 cup cilantro, roughly chopped
5 basil leaves, thinly sliced
1/4 cup toasted sunflower seeds
1 avocado, thinly sliced
vegan sour cream
salsa

Preheat a grill over medium high. Drizzle the tofu with 1 tbl of olive oil and grill on both sides for nice char marks, 10 minutes total.
While the tofu is grilling, saute the onion and red bell pepper in 2 tbl of olive oil until soft, 7 minutes. Add the garlic and jalapeno and cook 3 minutes more. Add the zucchini, cumin, oregano and season with salt and pepper. Crumble in the grilled tofu and continue to cook the scramble 10 more minutes. Taste and season.

Combine the romaine, cilantro and basil and divide among plates. Top with scramble and black beans and garnish with sunflower seeds, avocado, sour cream and salsa.

Mango, Tofu & Black Bean Burrito

ALL HAIL THE TOFU BURRITO!

Sweet and spicy tofu marinated in ginger, mango and chipotle wrapped tightly in a soft, flour tortilla with sprouts, cucumber, red onion, cilantro and romaine lettuce.
 
Mango Marinated Tofu
1 ripe mango, peeled, small dice
1 chipotle chili in adobo sauce, seeded
2 garlic cloves, smashed
1" piece fresh ginger, peeled, grated
1/4 cup lime juice
1/4 cup water
2 tbl ketchup
2 tbl maple syrup
2 tbl chopped cilantro
1 tbl soy sauce
1 tsp salt
1 lb extra firm tofu, drained and pressed, 1/2" cubes

Combine all of the ingredients(except the tofu) in a blender and blend until smooth. Pour over the tofu and marinate for at least an hour to as long as possible.
Preheat the oven to 425.
Bake the tofu on a greased baking sheet (reserve the marinade) for 45 minutes, tossing once half way.
Bring the marinade to a simmer and cook for a couple minutes to heat through, adding some water to thin it out if necessary. Toss with the cooked tofu.


Burritos
makes 4
1-15oz can black beans, drained and rinsed
1 1/2 cup sprouts
1/2 cup shredded romaine lettuce
1/2 cucumber, seeded, thinly sliced
1/4 cup minced red onion
1/4 cup chopped cilantro
4-10" flour tortillas

Heat the beans and combine with the remaining filling ingredients and mango tofu.

Southwestern Corn Souffle with Seitan, Black Beans

Ack! Most blurry picture. I don't know what happened, but dinner was gone before I realized the picture was so blurry so there was nothing to take a picture of. Haha. I trust that you get the point!

Light and fluffy corn souffle studded with red peppers, crispy seitan, swiss chard, jalapeno and tomatoes with a side of slow simmered black beans scented with lime and cilantro.

Southwestern Corn Souffle

1 cup of packed chard leaves, stems removed and cut into thin strips
2 tbl extra virgin olive oil
1/2 yellow onion, small dice
2 garlic cloves, minced
2 1/2 cups of corn kernels, divided (if frozen, thaw first)
1/2 block extra firm tofu, drained, pressed and crumbled
1/4-1/2 cup non-dairy milk (I used Oat)
1 tsp turmeric
1 tbl cumin
1 jalapeno, seeded and minced
1/2 red pepper, small dice
1 pack seitan, small chunks
1/4 cup chopped fresh cilantro
1 roma tomato, small dice
1 cup vegan cheddar cheese (optional)
1 avocado, sliced
salt and pepper
1 scallion, sliced on the bias

Preheat oven to 375.
Bring a small pot of water to a boil and add the chard. Boil for 1 minute then remove and shock in a bowl of ice water to stop the cooking. Drain and squeeze to remove any water and set aside.

In a large saute pan, heat the oil and caramelize the onions until soft and brown, 10 minutes. Add the garlic and saute until fragrant, 3 minutes.
Transfer half of the onion mixture to a blender and add 2 cups of corn kernels. Add the tofu, milk, turmeric, cumin and 1 tsp each of salt and pepper. Blend until almost smooth but with a bit of consistency left. Set aside.
With the remaining onions in the saute pan, add remaining 1/2 cup corn, chard, jalapenos, red pepper, seitan and 1/2 tsp salt and cook 10 more minutes until everything has softened and the seitan is golden brown. Remove from heat and stir in the cilantro and tomato.
Combine the vegetable mix with the blended tofu and taste and season with salt and pepper if necessary. Pour into a greased spring form pan, deep sided pie pan or baking dish. Top with cheese.

Bake for 30-40 minutes until the souffle has set but still wiggles a tiny bit in the center.
Remove from heat and let sit for at least 10 minutes before serving. Garnish with avocado slices and scallions.

Black Beans

1 tbl extra virgin olive oil
1/2 yellow onion, minced
3 garlic cloves, minced
1-15 oz can black beans, undrained
Juice of one lime
2 tsp cumin
1/4 tsp cayenne pepper
1 tsp salt
1 tbl chopped fresh cilantro

In a small pot, heat the oil and sweat the onions until soft and translucent. Add the garlic and toast for 3 minutes. Add the beans, lime juice, cumin, cayenne and salt and bring to a simmer. Cook for 15 minutes and remove from the heat and stir in the cilantro.