If you have fresh cilantro, a mango, and 30 minutes - give this a try.
I always have tofu and red beans in the house. They are staples.
1. Set the oven to 400 degrees
2. Drain the tofu (I typically use sprouted, extra firm, organic from Trader Joe's) [to drain tofu wrap in paper towels or a kitchen towel and squeeze out excess water]
3. Drain a can of red beans and put on the stove over medium heat.
4. Cut the drained tofu into 1/2 inch slices. Place on baking sheet, spray with olive oil and top with cumin, cinnamon, salt and chile powder. Place in oven for 15-20 minutes.
5. Smash the red beans with a potatoe masher once they are hot. Add some cumin and chile powder to your taste. You can add ginger and garlic too if you wish.
To make the mango salsa, just dice one mango, one red papper, a small red onion and chop a handful of cilantro. Stir in the juice of one lime (two if small or to taste). Season with salt and pepper.
To assemble. Put a smear of the red bean mash onto the plate. Place two slices of tofu on top and then top with the mango salsa. Great flavors. Healthy and happy. Serve with a white like Sauvingnon Blanc or a White Bordeaux.
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