Post by YogaBug on Feb 10, 2005 15:52:35 GMT -5
5 oz. firm tofu
2 tsp. lite soy sauce
6 cherry tomatoes
1/2 cup chopped or sliced cucumber
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen corn
2 cups lettuce, romaine or lettuce of choice
1/4 tsp. garlic powder
1/4 tsp. cumin
2/3 tbsp. olive oil
6 tsp. fresh lime juice
Directions:
Drain tofu and then pat dry with paper towels; cube into 1-inch pieces. Season tofu with soy sauce and let marinate in the refrigerator for about 30 minutes. Coat a nonstick skillet with cooking spray and heat over medium high heat. Sauté the tofu for about 4 to 5 minutes until lightly browned; remove from pan and set aside. Defrost corn and lightly cook for 1-2 minutes in the microwave. Rinse and cut tomatoes in half; tear lettuce into bite size pieces. Mix the beans, corn, tomato and cucumber with the tofu. In a small bowl, whisk the lime juice, garlic powder, cumin and olive oil. Pour dressing over the beans and tofu mixture and toss well. Refrigerate for 15-20 minutes for flavors to blend; serve on top of lettuce bed
from ediets
