Blackened Tofu with Succotash

tofuThis recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.

 

 

 

 

 

Blackened Tofu with Succotash

3 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
1 large red bell pepper, diced
1 (10-ounce) package frozen corn, thawed
1 (10-ounce) package frozen baby lima beans, thawed
1 1/2 teaspoons garlic powder, divided
1 teaspoon salt, divided
1 (16-ounce) package extra-firm tofu, drained
4 teaspoons paprika
1 1/2 teaspoons dried thyme
1/2 teaspoon ground pepper
1/4 teaspoon cayenne pepper
1/4 cup cornstarch

Heat 1 1/2 tablespoons oil in a medium skillet over medium heat. Add onion and bell pepper and cook, stirring, until softened, 3 to 4 minutes. Add corn and lima beans and cook, stirring frequently, until hot, 4 to 6 minutes. Stir in 1/2 teaspoon each garlic powder and salt. Remove from heat and cover to keep warm.

Meanwhile, slice tofu crosswise into 8 slabs. Pat dry with paper towels and sprinkle with the remaining 1/2 teaspoon salt. Combine paprika, thyme, pepper, cayenne and the remaining 1 teaspoon garlic powder in a shallow bowl. Dredge both sides of the tofu in the spice mixture. Stir cornstarch into the remaining spice mixture. Dredge the spiced tofu in the cornstarch mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the tofu and cook, turning once, until almost blackened, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and tofu.

Per serving – Calories: 398, Total Fat: 18g, Sat. Fat: 3g, Carbs: 48g, Fiber: 9g, Protein: 17g

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