Wednesday, June 30, 2010

Cuban Spiced Tofu & Black Beans with Quinoa & Avocado Salad

This recipe is adapted slightly from our friend Vanessa's delicious Cilantro-Lime Tofu and Black Beans that she made for Ron's 50th birthday party.

Sure, carnivores, you could substitute chicken or beef, but why?! This recipe is so yummy! Try it....

I omitted the olive oil and salt, added additional spices, then whipped up a salad with red quinoa, avocados, tomatoes and onions, and served it all over artisan lettuces plus some greens from our own garden!



Tofu & Black Bean Mixture:
1 pkg. Extra Firm Tofu, pressed to remove excess liquid
1 bunch fresh Cilantro, chopped
2 Limes, juiced and grated
1/2 teaspoon Chipotle Powder
1 teaspoon ground Cumin
1 teaspoon Mrs. Dash Steak Seasoning
1 can Black Beans, drained

Red Quinoa Salad:
1 cup Red Quinoa
2 cups Vegetable Broth or Water
1 large Tomato, diced
1 small Red Onion, chopped coarsely
1 large Avocado, diced
1/2 teaspoon Abuela Tallman's or all-purpose seasoning

Artisan Salad:
1 pkg. TJ's Artisan Red & Green Oak Lettuces, washed, dried and torn
1/2 cup Sharine's Creamy Salad Dressing
1/4 cup TJ's Roasted Pepper/Artichoke Spread
Freshly ground Pepper


Cube the Tofu, place in a covered dish and set aside. In a non-reactive bowl, mix together half of the Cilantro, half of the Lime Juice and Rind. Stir in Chipotle Powder, Cumin and Mrs. Dash. Add the sauce to the Tofu and refrigerate at least 30 minutes or overnight.

Rinse and drain Red Quinoa. Bring Vegetable Broth and Quinoa to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed (my quinoa takes more like 25 minutes). Set aside and cool completely.

In a large bowl, mix together Quinoa, Tomatoes, Onions, Avocados and seasoning. Refrigerate at least 30 minutes or longer.

Remove Tofu and marinade from refrigerator and place in a skillet over medium heat. Add remaining Cilantro and Lime Juice and Rind. Cook and stir frequently. When liquid is mostly absorbed, add Black Beans and heat thoroughly.

Meanwhile, mix together Dressing and Red Pepper Spread. Place Artisan Lettuces in a salad bowl and toss with Dressing and freshly ground Pepper.

Remove Tofu mixture from heat.

Place Artisan Salad on large plates. Top with Red Quinoa Salad. Finish with Tofu mixture.

Serves 3-4 very hungry people as a main dish, or 6-8 as a side dish.

I added steamed Broccoli and Cauliflower on the side. We do love our vegetables!

1 comment:

Anonymous said...

Nice to see you blogging, again! I missed your yummy, creative dishes! Cheers! :)