Are temperatures hot where you are? These are salad days, and you might like to try my scrumptious low-calorie Salad with Tofu and Black Beans. Remember, tofu tastes good when it is braised to a golden brown with just a little sesame or other oil, nothing close to deep-fat frying. Serve it on a mix of field greens and spinach. Garnish with apple slices, skin on of course. Have you noticed the dandelion greens in field greens? Blame the Pilgrims (who thought it was a cure-all) for bringing it to America.
Ingredients for 1 serving (which you can multiply)
- 2 1/2 oz. firm tofu
- 1 tsp. lite soy sauce
- 2 green onions
- 3 cherry tomatoes
- 1 tbsp. fresh cilantro (coriander)
- 1/3 cup canned black beans, rinsed and drained
- 1/4 tsp. cumin
- 1 tsp. fresh lime juice
- 1/3 tbsp. olive oil
Drain tofu and then pat dry with paper towels; cube into 1-inch pieces. Coat a nonstick skillet with cooking spray and heat over medium high heat. Sauté tofu with soy sauce for about 4-5 minutes until lightly browned; remove from skillet and set aside. Rinse and chop green onions, cut tomatoes in half and finely chop cilantro. Combine tofu with vegetables; add beans and cumin; drizzle with lime juice and olive oil. Toss and serve warm on a bed or field greens.