Mexican Tofu Stir-Fry with Black Beans
Serving Size: 4
Rich in protein and fiber, this dish is full of flavor and fresh peppers, corn, and black beans
Recipe by:
Cook Times
Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top StoveIngredients
- 14 ounce firm tofu
- 1 tablespoon avocado oil
- 1 red bell pepper sliced
- 1 small onion chopped
- 15 ounce canned black beans no salt added drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup frozen corn optional
- 1/4 cup fresh cilantro chopped
- 1/2 teaspoon Kosher salt
- 1/3 teaspoon freshly ground black pepper
Instructions
- Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook until golden, about 5-7 minutes.
- Add bell pepper and onion to the skillet and cook for 3-5 minutes until softened. Stir in cumin, chili powder, and salt.
- Add black beans and corn (if using). Cook for another 3-4 minutes, stirring occasionally, until heated through. Top with fresh cilantro.
- Serve immediately or freeze portions for later.
Reheating Instructions
Heat in a sauté pan over medium heat until heated through.
Nutrition
Calories: 274kcal | Carbohydrates: 35g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 717mg | Potassium: 578mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 46mg | Calcium: 179mg | Iron: 4mg