Monday, April 18, 2011

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

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