Tex-Mex Tofu

RH Staff

Yield: 4 servings

1/4 cup lime juice
1 Tbsp. olive oil 1
Tbsp. chili powder
2 tsp. garlic, minced
1 lb. extra-firm tofu, cut into 4 1/2-inch-thick slices
1 1/2 cups yellow corn kernels
1 cup cooked pinto beans, drained and rinsed
1 cup California Ripe Olives, halved
2 Tbsp. jalapenos, minced
1 1/4 tsp. kosher salt
1 tsp. cumin, ground

In a shallow mixing bowl combine 2 Tbsp. of lime juice, 2 tsp. of olive oil, chili powder and garlic. Place tofu pieces in mixture; cover and marinate for 30 minutes. Combine remaining lime juice and olive oil with corn, pinto beans, olives, jalapenos, 1/4 tsp. of salt and cumin. Set aside. Season tofu with remaining salt and grill over medium-high heat for 4-5 minutes on each side. Transfer to serving plates and top with 4 to 5 ounces of corn salsa.