I just love recipes that are easy, fast, and taste delicious, don’t you? This spicy black bean salad is just the ticket. It takes just as long to make as it takes to chop the veggies, and it makes the perfect side dish for the (also spicy) grilled tofu fillets. I had some beautiful avocado on hand and briefly contemplated adding it to the salad, but settled for topping the tofu (along with some pepperjack Daiya-woot!).
First the tofu:
Spicy Pan Grilled Tofu
1/2 package Extra Firm Tofu (I used Trader Joe’s high protein, which is packaged without water, so it very firm with no pressing required) sliced into 4 equal slices.
For Marinade: Combine 1/2 cup fresh salsa, 1 Tablespoon olive oil, 1 Tablespoon soy sauce, 1 Tablespoon Sriracha (can’t help myself, I’m in love).
Add tofu slices to sauce and allow to marinate, turning from time to time, while you prepare the salad.
Preheat a frying pan with 1 Tablespoon oil. Add tofu and brown on both sides. Add the remainder of the sauce and reduce the heat to medium. Cook, stirring occasionally, until most of the liquid has evaporated. Sprinkle each tofu slice with a little vegan cheese and a slice or two of avocado. Reduce heat to low, cover until cheese is melted. Just before serving squeeze a little lime juice over the avocado.
Quickie Black Bean & Corn Salad
1 Can Black Beans, drained and rinsed.
1/2 cup corn (yes, frozen/thawed is okay, this is a quickie salad)
1 Tomato, chopped
1/2 red onion, chopped
1 small yellow pepper, chopped
1 serrano chile, seeded and diced (optional, but it really makes the salad)
1/2 cup cucumber, chopped
1/4 cup cilantro or parsley, chopped
2 Tablespoons lime juice
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1/2 teaspoon ground cumin
salt and pepper to taste.
Combine all the ingredients. Refrigerate while you cook your tofu.