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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Servings: to 6
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
- 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 (Estimate per Serving)
Calories: 257kcalCarbohydrates: 33gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 306mgPotassium: 846mgFiber: 5gSugar: 10gVitamin A: 2527IUVitamin C: 35mgCalcium: 75mgIron: 3mg
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