Ingredients: 1 pkg extra-firm tofu, pressed 1-12 oz jar salsa verde 1/2 tsp chili powder 2 tsp cumin 1 onion, diced 4 garlic cloves, minced 2 cups cooked corn 2 cups diced tomatoes* baked corn chips (yellow or blue), crumbled hot sauce fresh cilantro
Directions: Line a large skillet with a thin layer of water. Add onion, garlic and spice. Cook over high eat until onions are translucent, about 4 minutes. Add tofu and salsa verde. Use a spatula to break the tofu into pieces. Stir to evenly incorporate all ingredients. Continue to cook, stirring every so often until most of the liquid has absorbed, about 10 minutes. Stir in black beans, reduce to medium and continue to cook until black beans are warm and liquid has evaporated. Stir in corn. Spoon into serving bowls and add tomatoes. Crumble corn chips over top and garnish with fresh cilantro. Serve with extra corn chips and hot sauce on the table. Serves 4.
vegan sour cream, avocado or guac make nice additions. Substitute chunky salsa when tomatoes are out of season.
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