Cornmeal Crusted Tofu in Black Bean Tomato Sauce


Number of Servings: 
Serves 4-6
Dish Type: 
Difficulty Level: 
Diet Type: 
Recipe Source: 
Sharon, Nasoya Recipe Contest Winner
Recipe Rating: 
  • 1 pkg Nasoya® Firm, Extra firm, or Lite firm tofu
  • 1 14 ounce can vegetable broth, divided
  • ½ cup cornmeal
  • 1 tablespoon chili powder
  • 2 tablespoon vegetable oil
  • 1 14.5 ounce can canned fire-roasted diced tomato with green pepper (undrained)
  • 1 14 ounce can black beans, undrained
  • 2 tablespoons cilantro, diced
  • 1 small can sliced black olives
  • 3 cups cooked brown rice
  • Salt and pepper to taste
Preparation Method: 

Slice tofu cross wise into 2 flat pieces. Wrap in a few layers of paper towels and place a weight over it to press out excess moisture. Let stand for 30 minutes. Cut into ½ inch dices. Marinade in ½ cup vegetable broth for 30 minutes. Set on paper towels to remove excess broth. Combine cornmeal, chili powder, 1 teaspoon salt and ½ teaspoon ground black pepper. Gently toss tofu cubes in cornmeal mixture. Heat vegetable oil in a large skillet. Add cornmeal coated tofu cubes in batches to the skillet to saute until a hard crust forms on all sides. Meanwhile, make the sauce by heating the canned tomatoes, black beans and remaining vegetable broth in a 2-quart saucepan. When ready to serve, blend with an immersion blender or blender until mostly blended with a few whole black beans. Taste for seasoning; add salt and pepper as desired. On each plate, place about ¾ cups cooked brown rice. Top with black bean-tomato sauce and then place cornmeal crusted tofu cubes atop. Garnish with cilantro and black olives, as desired.

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