Tofu and Black Bean
Smack-It Cornmeal Crusted Tofu in Black Bean Tomato Sauce
(Plant based, No fat - Esselstyn - option)
1 package firm, extra firm, or lite firm tofu?1 - 14 oz can/box vegetable broth, divided?½ cup cornmeal?1 tablespoon chili powder?2 tablespoons oil or spray (optional)?1 - 14.5 oz can canned fire-roasted diced tomato with green pepper (undrained)?1 - 14 oz can black beans, undrained?2 tablespoons cilantro, diced?1 small can sliced black olives?3 cups cooked brown rice?salt and pepper to taste
PepperSmack™ pepper paste, coarse pepper or pepper dust
Slice tofu cross wise into 2 flat pieces. Wrap in a few layers of paper towels and place a weight over it to press out excess moisture. Let stand for 30 minutes. Cut tofu into ½ inch dices. Marinade in ½ cup vegetable broth for 30 minutes. Set on paper towels to remove excess broth. Combine cornmeal, chili powder, 1 teaspoon salt and ½ teaspoon ground black pepper. Gently toss tofu cubes in cornmeal mixture. Heat canola oil in a large skillet. Add cornmeal coated tofu cubes in batches to the skillet to saute until a hard crust forms on all sides. Meanwhile, make the sauce by heating the canned tomatoes, black beans, PepperSmack™ pepper paste, and remaining vegetable broth in a 2-quart saucepan. When ready to serve, blend with an immersion blender or blender until mostly blended with a few whole black beans. Taste for seasoning; add salt and pepper as desired. On each plate, place about ¾ cups cooked brown rice. Top with black bean-tomato sauce and then place cornmeal crusted tofu cubes atop. Garnish with cilantro and black olives, as desired. Add additional PepperSmack™ pepper paste, coarse pepper or pepper dust on finished dish or paste can be plopped on plate and eaten with the meal.