Recipe of the week

Southwestern BBQ Tofu & Black Bean Salsa

14 oz. extra firm tofu, drained

1/2 cup orange juice

1 chipotle in adobe sauce, minced

3 gloves garlic, minced

1/3 cup ketchup

1 Tbs. brown sugar

1 avocado,chopped

1 can no salt added black beans, drained & rinsed

1/4 red onion, diced

1 Tbs. lime juice

1/4 tsp. kosher salt

4 cups mixed salad greens

2 oz. unsalted tortilla chips

Cut the tofu block across its width into 6 slices, then cut each slice diagonally to make 12 triangles. Blot with paper towels.

In a large bowl, make the sauce; mix the juice, chipotle, garlic, ketchup, and sugar. Add the tofu and coat each piece with the sauce. In a large non-stick skillet, simmer the tofu and sauce until it thickens and becomes sticky, about 5 minutes.

In a medium bowl, combine the avocado, beans, onion, and lime juice and season with salt. Serve over salad greens with the tofu and chips.

Serves 4

I haven't tried this yet, but it sounds and looks like a great recipe for the summer time. Give it a shot, TRAINER TODD