Friends, this is the time of year when most people begin their weight gain, an average of seven pounds from now until New Years! I enjoy preparing healthy food and try to make it appealing to the season. My Corn-Carrot-Black Bean combo served over barbequed tofu reflects fall colors!
- 1/4 cup frozen corn
- 1/2 cup cooked carrot slices
- 2 tbsp. canned black beans, rinsed and drained
- 1 tsp. fresh lime juice
- 1/4 tsp. garlic powder
- 1/4 tsp. cumin
- 1/3 tbsp. olive oil
Cook corn in the microwave for 3 to 4 minutes until crisp tender; drain and let cool. Combine cooked corn with all other ingredients and mix well. Let salad marinate in the refrigerator for about 30 minutes for flavors to blend. Serve over barbequed tofu.
- 2 1/2 oz. firm tofu
- 2/3 tbsp. of barbecue sauce
Drain and pat dry tofu with paper towels; slice into thin slices and spread barbeque sauce to cover the slices. Heat a nonstick skillet coated with cooking spray to medium high heat high. Pan fry the tofu slices 2-3 minutes per side until thoroughly heated.