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This dish is traditionally served at brunch, but I like it best as a quick dinner in the summer when tomatoes and corn are at their peak.
Recipe added on November 29, 2009 by
Coat a large skillet with a thin layer of water. Add onion, garlic and spices. Cook over high eat until onions are translucent - about 4 minutes. Add tofu and salsa verde and use a spatula to break the tofu into pieces. Stir to evenly incorporate all ingredients. Continue to cook, stirring every so often, until most of the liquid has absorbed - about 10 minutes. Add black beans, reduce to medium heat and continue to simmer until beans are warm and liquid has cooked off. Stir in cooked corn and turn off heat. Spoon into serving bowls and add tomatoes. Crumble corn chips over top and garnish with fresh cilantro. Serve with extra corn chips and hot sauce on the table.
- Serving Size: 1
- Servings Per Batch: 4
- Amount Per Serving
- Calories 164
- Fat 2.40g
- Carbohydrate 26.60g
- Dietary Fiber4.10g