Seared Tofu with Spicy Black Beans & Mango Salsa
- Number of Servings: 4
Ingredients
2-1/4 cups of water1-1/2 cups white rice (basmati, jasmine or sushi) rinsed3/4 tsp salt1/4 cup extra-virgin olive oil1 cup diced red onion2 tsp cumin2 tbsp grated fresh ginger2 garlic cloves, minced15 oz. can of black beans1 lb extra-firm tofu (cut into 4 thick slices)salt and pepper to taste2 ripe mangoes, peeled and diced1 medium tomato, cored, seeded and diced1/4 cup chopped freah cilantro, plus more for garnish3 tbsp freshly squeezed lemon juice2 tbsp minced red onion1 jalapeno pepper, with seeds, minced1-1/4 tsp extra-virgin olive oilpinch of salt
For the rice:
Bring water to a boil in a small saucepan.
Add the rice and salt, cover and simmer over low heat for 20 min. Fluff with a fork before serving.
For the beans:
Warm a 1/4 cup of olive oil over medium heat in a large skillet.
Add 1 cup of diced onions and cumin, saute' for 5 minutes. Add the ginger and the garlic and saute' for 5 more minutes. Add the beans, with their liquid, and simmer until thickened about 5 more minutes.
For the tofu:
Warm a nonstick skillet over high heat.
Add the tofu to the pan and srinkle it with salt and pepper. Cook until browned on each side, about 3 minutes per side.
For the mango salsa:
(Sometimes I make this the day before)
In a medium bowl, combine the mangoes, tomato, cilantro, lemon juice, onion, jalapeno, oil and salt ; mix to combine.
To Serve:
Spoon some of the beans onto each of the 4 plates. Top with rice, tofu and salsa. Garnish with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user ABBY_B_FIT.
Bring water to a boil in a small saucepan.
Add the rice and salt, cover and simmer over low heat for 20 min. Fluff with a fork before serving.
For the beans:
Warm a 1/4 cup of olive oil over medium heat in a large skillet.
Add 1 cup of diced onions and cumin, saute' for 5 minutes. Add the ginger and the garlic and saute' for 5 more minutes. Add the beans, with their liquid, and simmer until thickened about 5 more minutes.
For the tofu:
Warm a nonstick skillet over high heat.
Add the tofu to the pan and srinkle it with salt and pepper. Cook until browned on each side, about 3 minutes per side.
For the mango salsa:
(Sometimes I make this the day before)
In a medium bowl, combine the mangoes, tomato, cilantro, lemon juice, onion, jalapeno, oil and salt ; mix to combine.
To Serve:
Spoon some of the beans onto each of the 4 plates. Top with rice, tofu and salsa. Garnish with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user ABBY_B_FIT.
Nutritional Info Amount Per Serving
- Calories: 510.2
- Total Fat: 19.5 g
- Cholesterol: 0.0 mg
- Sodium: 461.0 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 11.4 g
- Protein: 22.7 g
Member Reviews
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CLOUDSXONFIRE
Made this last night and it was incredible! Full disclosure, I used a fresh mango-peach salsa from the supermarket that I already had in my fridge to save time. But I followed everything else to the T and loved it. I was worried about plain tofu, but the flavors in the beans contributed greatly. - 9/26/12
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BALANCEFORLIFE
This is my favorite spark recipe! i used whole wheat jasmine rice and to add a little flavor, threw a poblano chile, a jalapeno, a handful of cilantro, and some salt in a food processor with two cups of vegetable broth, and then cooked the rice in that with some sauteed onions and garlic. YUM. - 3/19/09
Reply from ABBY_B_FIT (3/1/10)
thank you I am so happy you enjoyed this. It's one of my favs. I like your additions will give a try.