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!

CUBAN SPICED TOFU & BLACK BEANS WITH QUINOA & AVOCADO SALAD

INGREDIENTS:

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

METHOD:

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.

TO SERVE:

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!

Cool & Creamy Cucumber Avocado Soup

We have a nice supply of English Cucumbers from our garden this summer. They're so mild and delicious, with itty bitty seeds that aren't bitter or chewy!

I've been making appetizers with them lately, but Ron suggested a cucumber soup.

So I searched the internet and found several different recipes that sounded good.

But because of my creative nature, I just can't help but make my own concoction out of the recipes I read!

So let's get on with it.

Here is the recipe and a few photos (the one below is topped with chopped cilantro):

COOL & CREAMY CUCUMBER AVOCADO SOUP

INGREDIENTS:

1/2 cup White Wine

1 medium Onion, diced

1 clove Garlic, minced

2 large Cucumbers, peeled, chopped (I prefer English Cucumbers)

1-1/2 cups Vegetable Broth

2 Tbsp Lime Juice

1/2 cup Soy Sour Cream

1 Avocado

1/4 teaspoon Chipotle Powder (optional?!)

METHOD:

Saute onion in white wine for 5 minutes.

Add garlic and cucumbers and heat for another 3 minutes.

Stir in vegetable broth and lime juice; bring to a boil.

Remove from heat and allow mixture to cool to room temperature.

This could take 15-30 minutes.

Depending on the capacity of your particular appliance (did that sound right?!), you may need to do the following step, blending, in batches.

Place mixture in a blender or food processor, leaving at least 1/3 of the cup unfilled, as the whirling action causes food to move upward and potentially spill out of the cap... making an unnecessary mess!

Then add soy sour cream. Peel avocado and discard seed, then add to blender. Add chipotle powder.

Puree until smooth.

I usually emply the "PULSE" mode. Here's how I do it:

Turn the unit on. Engage the PULSE mode, then push the PUREE button every second, three or four times, to get the process started gradually.

After that, just PUREE until you think it's the right smooth and creamy consistency!

Chill in a covered bowl (I prefer glass or ceramic) at least 4 hours; overnight is even better. Serve cold!

VARIATIONS:

Add a pinch of cayenne, a tablespoon of chopped dill or cilantro, or a few teaspoons of seeded jalapeno peppers before blending. No soy sour cream available in your small town? Omit it completely, or add another half of an avocado! FINALLY, if you can't stand the heat, don't get out of the kitchen! Simply minimize or omit the chipotle powder.

CHEF'S NOTE:

I top each bowlful with a heaping tablespoon of my fresh salsa. Yum!