This is one of my absolute favorites from Phase 1. Sometimes I serve it alone and sometimes with a salad. I usually double the recipe so as to use whole cans of tomatoes and beans.
1/4 pound firm tofu
3/4 cups lime juice
1 oz. fresh cilantro, chopped fine
1/2 14-ounce can stewed tomatoes (I use diced, no salt added, instead.)
1/2 14-ounce can black beans
2 tablespoons olive oil
1 teaspoon fresh garlic, chopped fine
1/2 tablespoon dried oregano
1/2 teaspoon red pepper flakes (I had to half this, as I'm not much of a spicy food eater.)
1 teaspoon kosher salt
Set about 1 teaspoon of the cilantro aside before dicing tofu into 1/2-inch cubes and tossing with the remaining cilantro and 1/2 teaspoon salt.
Add enough lime juice to cover and chill while you continue cooking. Drain beans and have ready. Add 1/2 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.
18 total fat (2 g sat, 16 g mono)
0 mg cholesterol
24 g carbohydrate
9 g protein
6 g fiber
1819 mg sodium