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Stewed Tofu with 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.
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Course:
Tofu and vegetable stew
Cuisine:
Vegan / Healthy
Diet:
Vegan, Vegetarian
Keyword:
Stewed Tofu, tofu recipe
Prep Time:
20
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
to 6
Calories:
257
kcal
Author:
Veg Kitchen
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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
257
kcal
|
Carbohydrates:
33
g
|
Protein:
13
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Sodium:
306
mg
|
Potassium:
846
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
2527
IU
|
Vitamin C:
35
mg
|
Calcium:
75
mg
|
Iron:
3
mg
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