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.
- 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
- Cut the tofu into 6 slices and blot well between layers of paper towel or clean tea towels, then cut into dice.
- Heat the oil in a wide skillet. Sauté the tofu over medium-high heat until golden on most sides.
- Add the tomatoes, corn, scallions, and paprika. Heat gently, just until heated through. Season with salt and pepper.
- 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!
Per serving: Calories: 233 calories; Total Fat: 11g; Protein: 13 g; Carbs: 28.2g; Fiber: 5g; Sodium: 38mg sodium