Cumin-Spiced Tofu and Black Bean Bowls

Zesty pan-browned tofu and black beans layered over crisp romaine, sweet corn, and a cooling lime Greek yogurt crema.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.47/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• High-Protein
• High-Fiber
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• quick
• healthy
• spicy
• fresh
• tangy

Ingredients

• 2 package extra-firm tofu (14 oz package, pressed and cubed)
• 1 can black beans (15 oz can, drained and rinsed)
• 1 can canned sweet corn (15 oz can, drained)
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.75 teaspoon salt
• 6 cup romaine lettuce (chopped)
• 1 cup chunky salsa
• 1.5 cup plain nonfat Greek yogurt
• 2 tablespoon lime juice (freshly squeezed)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add cubed extra-firm tofu, chili powder, ground cumin, and 1/2 teaspoon of the salt. Cook for 7 to 8 minutes, stirring occasionally, until tofu edges are golden brown.
2. Add drained black beans and sweet corn to the skillet, cooking 2 minutes more until warmed through.
3. In a small bowl, whisk plain nonfat Greek yogurt with fresh lime juice and the remaining 1/4 teaspoon salt to make the crema.
4. Divide chopped romaine lettuce across four bowls. Top each with the warm spiced tofu, bean, and corn mixture.
5. Spoon chunky salsa and lime Greek yogurt crema over each bowl before serving.

Notes

Keep the chopped romaine and crema chilled in separate containers for optimal leftover crunch.

Nutrition (per serving)

• Calories: 473
• Protein: 36.9 g
• Carbohydrates: 48 g
• Fat: 15.4 g
• Fiber: 12 g
• Sodium: 1676 mg
• Saturated Fat: 1.7 g
• Sugar: 12.3 g
• Cholesterol: 5 mg