Search iEat Green

           

Recipe: Corn Encrusted Tofu with Black Bean and Tomato Tapanade

?corn-encrusted-tofu-150x150

Corn Encrusted Tofu with Black Bean and Tomato Tapanade
Author: 
Recipe type: Vegetarian
Cuisine: Mexican
 
Ingredients
  • --- Encrusted Tofu:
  • 1 Block extra firm tofu, cut ¼" thick, about 12 pieces
  • 2 cups organic corn flakes, pulsed in food processor into course crumbs
  • 2 Tbs. nutritional yeast
  • ? t. chili powder
  • ½ t. Salt
  • 2 eggs
  • --- Bean and Tomato Tapenade:
  • 2 cups finely chopped red onion
  • Olive oil
  • 2 assorted peppers, chopped finely
  • 2 jalape?o peppers, chopped finely
  • 4 cups cherry tomatoes, cut in half
  • 2 Tbs. Chopped garlic
  • 1 can black beans, rinsed and drained
  • ¼ cup chopped cilantro
  • ¼ cup chopped parsley
  • ½ t. Cumin
  • 1 t. Chili powder
  • 1 t. Salt, add more if desired
  • 2 Tbs. White wine
Instructions
  1. Cut tofu and lay out on clean dish towel. Cover with another dish towel and then lay a cookie sheet on top, with some weights to remove water.
  2. Meanwhile, in a heavy saut? pan, saut? the onions and garlic in olive oil. When translucent, add the peppers, jalape?os, cumin and chili powder.
  3. Add the white wine and cook down for 5 minutes, then add the tomatoes and salt. Let the mixture cook down, until most of the liquid is absorbed.
  4. Add the black beans, cilantro and parsley, and allow it to simmer for 10 minutes, while cooking the tofu.
  5. Taste mixture, and adjust spices, adding more salt, cumin or chili powder, as desired.
  6. In 2 pie plates, mix eggs in one, and the corn flakes with nutritional yeast, chili powder and salt in the other. Dip both sides of the tofu slices into the egg mixture and then the corn flake mixture, until fully coated.
  7. In cast iron pan, saut? the tofu slices in olive oil, until golden brown on both sides. You'll need to do it in two rounds.
  8. Drain on paper towel to absorb the excess oil.
  9. Top with the Tomato-Bean-Pepper mixture, and garnish with fresh parsley or cilantro. Serve immediately.

Step by Step Photo Instructions

1. Cut tofu and lay out on clean dish towel. Cover with another dish towel and then lay a cookie sheet on top, with some weights to remove water.

slice tofu

2. Meanwhile, in a heavy saut? pan, saut? the onions and garlic in olive oil. When translucent, add the peppers, jalape?os, cumin and chili powder.

onions

peppers

3.? Add the white wine and cook down for 5 minutes, then add the tomatoes and salt. Let the mixture cook down, until most of the liquid is absorbed.

4.? Add the black beans, cilantro and parsley, and allow it to simmer for 10 minutes, while cooking the tofu.

cilantro

5.? Taste mixture, and adjust spices, adding more salt, cumin or chili powder, as desired.

6.? In 2 pie plates, mix eggs in one, and the corn flakes with nutritional yeast, chili powder and salt in the other. Dip both sides of the tofu slices into the egg mixture and then the corn flake mixture, until fully coated.

crusted

7.? In cast iron pan, saut? the tofu slices in olive oil, until golden brown on both sides. You’ll need to do it in two rounds.

saute

8. Drain on paper towel to absorb the excess oil.

towel

9.? Top with the Tomato-Bean-Pepper mixture, and garnish with fresh parsley or cilantro. Serve immediately.

corn encrusted tofu

 

Print Friendly, PDF & Email

Archives