Cheddar Tofu with Black Bean Salsa
A fresh spinach salad and slices of ripe mango make a fantastic finish.
Ingredients
firm tofu cutlets (cut tofu brick into three 1/2" thick slabs)
1 teaspoon dried oregano, crumbled
1/4teaspoon salt
one-eighth teaspoon freshly ground pepper
3/4 cup (3 ounces by weight) shredded soy-style or dairy Cheddar cheese
1 1/2 cups salsa
1 (15-ounce) can black beans, drained, rinsed
1/4 cup sliced green onions
2 tablespoons chopped fresh cilantro
Soy-style or dairy sour cream
Instructions
Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Cook one side of the tofu until lightly browned, about 3 minutes. Sprinkle with oregano, salt and pepper. Turn tofu over; heat until cooked through, about 3 more minutes. Sprinkle with all but 1 tablespoon of the cheese. Meanwhile, in a small saucepan bring the salsa and beans to a boil. Serve the tofu, topped with the black bean salsa, remaining 1 tablespoon cheese, the green onions and cilantro. Serve with sour cream.