Recipe submitted by Mango y Chile - a plant based Mexican kitchen food blog.
Tofu (Soy bean curd) is a super food, since it contains all essential amino acids necessary that form a complete protein. It is also an excellent source of calcium, iron, phosphorus, selenium, copper, zinc, magnesium, and vitamin B1.
Tofu a la Mexicana is not only delicious, it’s very easy to prepare. You can enjoy it for breakfast, lunch or dinner. Children like it a lot and it is a great option to take as school lunch.
It’s very important that you make sure the tofu you are buying is organic and free of Genetically Modified Organisms (GMO Free). You don’t want be eating genes of unknown origin or toxic pesticides!
What you need:
Serves 4 to 5
- 2 squares of Tofu (extra firm works best, but you can use firm or silken)
- ½ Onion – Red or White
- 1 or 2 Green chile
- 1 to 2 tsp Turmeric powder or fresh and grated
- 1 Tbsp of oil
- Salt to taste
- Pepper to taste
- 4 Fresh tomatoes
- 1 cup of fresh cilantro leaves
To accompany with:
- Corn tortillas
- Black beans (whole or refried)
- Avocado (chopped or sliced)
How to prepare:
• To drain excess water from the tofu, cut in 2 to 4 rectangles (see photos) and place them on a kitchen towel. Fold the towel over them or cover with another towel and press firmly and softly with your hands to drain the most liquid possible. Change towel if necessary.
• Place the drained tofu in a bowl and break into small irregular pieces using your fingers or a fork.
• On a cutting board, chop the onion and chile.
• Chop the cilantro and cut the tomato in small squares, set aside for later.
• Heat a skillet with the oil, add the onion and chile, and sauté until slightly golden.
• Add turmeric and sauté for one minute. Add tofu and move to incorporate all ingredients. Cook on high heat for a few minutes, moving a few times.
• Turn off the heat, add the fresh tomato and cilantro, and slightly mix.
• Serve with beans and avocado and accompanied by hot tortillas.