Southwest Chili-Lime Tofu Skillet

Name: Southwest Chili-Lime Tofu Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4.5 servings
Cuisine: American
Ingredients: 1 extra-firm tofu (14-16 ounces, pressed and crumbled); 2 tablespoon olive oil; 1 yellow onion (small, diced); 1 red bell pepper (diced); 1 green bell pepper (diced); 1 cup frozen corn; 2 clove garlic (minced); 1.5 teaspoon chili powder; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup vegetable broth; 2 tablespoon lime juice (fresh); 1 cup white rice (uncooked); 2 cup water; 0.25 cup fresh cilantro (chopped); 1 avocado (diced); 1 ounce tortilla chips

Zesty and flavorful skillet featuring crumbled tofu, bell peppers, and corn, quickly cooked with a vibrant chili-lime sauce. Served alongside fluffy white rice and fresh cilantro for a satisfying weeknight meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4.5
Cuisine: American
Difficulty: Easy
Cost: $2.15/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Vegan
Vegetarian
Low-Fat
Low-Sugar

Ingredients

1 extra-firm tofu (14-16 ounces, pressed and crumbled)
2 tablespoon olive oil
1 yellow onion (small, diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
1 cup frozen corn
2 clove garlic (minced)
1.5 teaspoon chili powder
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
0.75 teaspoon salt
0.25 teaspoon black pepper
0.5 cup vegetable broth
2 tablespoon lime juice (fresh)
1 cup white rice (uncooked)
2 cup water
0.25 cup fresh cilantro (chopped)
1 avocado (diced)
1 ounce tortilla chips

Instructions

Cook the white rice: In a small saucepan, combine the 1 cup white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Alternatively, use a rice cooker or microwave rice for a quicker option. Keep covered and set aside.
While rice cooks, prepare the skillet. Heat the 2 tablespoons olive oil in a large skillet or wok over medium-high heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 4-5 minutes, until vegetables begin to soften.
Add the crumbled extra-firm tofu, 1 1/2 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 cup frozen corn to the skillet. Cook for another 5 minutes, stirring occasionally, until the tofu is lightly browned and the corn is heated through.
Stir in the 2 cloves minced garlic and cook for 1 minute more until fragrant. Pour in the 1/2 cup vegetable broth and 2 tablespoons lime juice. Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
Remove the skillet from heat and stir in the 1/4 cup fresh cilantro. Taste and adjust seasoning as needed.
Serve the Southwest Chili-Lime Tofu Skillet warm over the prepared white rice. Optionally, top with diced avocado and serve with a side of tortilla chips.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheat well in the microwave or on the stovetop. This dish is versatile; feel free to add other quick-cooking vegetables like zucchini or green beans.

Nutrition (per serving)

Calories: 386
Protein: 16.1 g
Carbohydrates: 53 g
Fat: 11.8 g
Fiber: 5 g
Sodium: 524 mg
Saturated Fat: 1.5 g
Sugar: 8.3 g