Mexican Tofu-Rice Skillet
Equipment
- nonstick skillet 12-inch
Ingredients
- 1 package 12 oz extra-firm tofu packed in water, drained
- 1 cup frozen whole kernel corn
- 1 can 14.5 oz diced tomatoes with green chiles, undrained
- 1 package 5.6 oz Spanish rice–flavor rice and pasta blend mix in tomato sauce
- 11 ⁄4 cups water
- 1 cup shredded Mexican cheese blend 4 oz
- 11 ⁄2 cups shredded lettuce
- 1 large tomato seeded, chopped (1 cup)
- 4 medium green onions sliced (1⁄4 cup)
Instructions
- Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.
- Cut into 1⁄2-inch cubes; set aside.
- In 12-inch nonstick skillet, mix corn, diced tomatoes with chiles, contents of rice mix package and water.
- Gently stir in tofu.
- Heat to boiling.
- Reduce heat to low; cover and simmer 12 to 14 minutes, stirring occasionally, until rice is tender.
- Remove skillet from heat.
- Sprinkle cheese over rice mixture.
- Cover; let stand 4 to 5 minutes or until liquid is absorbed and cheese is melted.
- Top with lettuce, chopped tomato and onions.
Notes / Tips / Wine Advice:
Looking for an icebreaker for introducing tofu into your eating plan? This recipe is it! Why? The dish starts with familiar Mexican ingredients and lets tofu do its chameleon act of absorbing all the wonderful flavors in the dish.
Nutritional Information
Calories: 420 kcal
