Stewed Tofu with Corn and Tomatoes

Stewed tofu with fresh corn and tomatoes

Fresh corn and tomatoes are highlighted in this easy skillet stew, making it a great way to serve tofu for warm weather meals. It’s such a delightful quick dish that I’ve provided an option for using frozen corn and canned tomatoes, so that it can be enjoyed any time of year. Photos by Hannah Kaminsky.

Stewed Tofu with Corn and Tomatoes
Author: 
Recipe type: Tofu and vegetable stew
Cuisine: Vegan /Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Fresh corn and tomatoes are highlighted in this easy skillet stew, making it a great way to serve tofu for warm weather meals.
Ingredients
  • 14- to 16-ounce tub firm or extra-firm tofu
  • 2 tablespoons olive oil
  • 6 medium diced ripe tomatoes (or see Note)
  • 3 to 4 cups cooked fresh corn kernels (from about 4 medium ears)
  • 4 scallions, sliced
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • ¼ to ½ cup minced fresh parsley or cilantro, to taste
  • Dried hot pepper flakes to taste, optional
Instructions
  1. Cut the tofu into 6 slices and blot well between layers of paper towel or clean tea towels, then cut into dice.
  2. Heat the oil in a wide skillet. Sauté the tofu over medium-high heat until golden on most sides.
  3. Add the tomatoes, corn, scallions, and paprika. Heat gently, just until heated through. Season with salt and pepper.
  4. Serve warm or at room temperature with parsley or cilantro sprinkled over the top of individual servings.

 

Variation: When fresh corn and tomatoes aren’t available, use a 16-ounce bag organic frozen corn and a 15- to 16-ounce can diced tomatoes — try fire-roasted!

Nutrition Information
Per serving: Calories: 233 calories; Total Fat: 11g;  Protein: 13 g;  Carbs: 28.2g; Fiber: 5g; Sodium: 38mg sodium

Stewed tofu with fresh summer corn and tomatoes3

Summer Stew of tofu with corn and tomatoes

image_pdfimage_print

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: