Tofu Chilaquiles

• Total time: 30 min
• Cook time: 20 min
• Prep time: 10 min

• 1 pound extra-firm tofu
• 12 ounces salsa verde
• ½ tsp chili powder
• 2 tsp cumin
• 1 whole onion, diced
• 4 whole garlic cloves, minced
• 2 cups corn, cooked
• 2 cups tomatoes, diced
• ¼ cup baked corn chips
• 1 cup black beans, drained and rinsed

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.

Servings per batch: 4

• Calories: 164
• Fat: 2.40g
• Carbohydrate: 26.60g
• Dietary Fiber: 4.10g
• Sugars: 7.50g
• Protein: 12.90g