Chilled Lime Tofu with Stewed Tomatoes and Black Beans

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Chilled Lime Tofu with Stewed Tomatoes and Black Beans

Serves 4

 

1/2 pound firm tofu

1 1/2 cups lime juice

1/4 cup fresh cilantro, chopped fine

1 14-ounce can stewed tomatoes

1 14-ounce can black beans

4 tablespoons olive oil

2 teaspoons fresh garlic, chopped fine

1 tablespoon dried oregano

1 teaspoon red pepper flakes

2 teaspoons kosher salt

 

Set about 2 teaspoons of the cilantro aside before dicing tofu into

1/2-inch cubes and tossing with the remaining cilantro and 1

teaspoon salt. Add enough lime juice to cover and chill while you

continue cooking. Drain beans and have ready. Add 1 tablespoon oil

to a hot pan, then garlic. Heat for a moment before adding red

pepper flakes. Add black beans and salt to taste. Once beans are

hot, place in warm bowls and cover to keep warm. Return the pan to

the stove and add the second tablespoon oil, dried oregano, and

tomatoes. Heat tomatoes to a simmer, crushing them as they cook, and

cook for about 5 minutes or until they've reduced slightly. Make a

well in the middle of the beans and spoon in the tomatoes. Finish on

top with the chilled lime tofu. Garnish with remaining chopped

cilantro and serve.