Thursday, July 18, 2013

Recipe: Tofu Southwestern Skillet

My mom and I have been working on simple meals for me to make at school that don't take a ton of time, make a ton for leftovers and that almost anyone can love. This week, we made these southwestern skillets that were cheap, easy and delicious. I could make this for a dinner date in like 25 minutes and bake a cake too! It only requires some pantry staples and you can add anything else you would like use up.

2 Cups of Instant Rice
1 can of each: corn, beans and stewed tomatoes. The corn and beans should be rinsed but leave the tomatoes in their liquid
1/2 cup of shredded mexican cheese
One package of extra firm tofu, sliced in 1/2 or 1/4 inch chunks
A cup of water
A Lawry's Southwestern Skillet packet

1. Cook your tofu in a large skillet with a lid. I put the heat on super high with oil and sort of crisped up the outer edges for flavor.
2. After about 5 minutes, add the seasoning first, then the corn, tomatoes and black beans. Let this simmer for about 5 minutes.
3. Then add the instant rice and bring to a slight boil and then simmer for ten minutes.
4. Test the rice and cook for a couple more minutes if it's not soft.
5. Enjoy!

I know that not everyone likes premixed spices but provided that you don't add more salt you can doctor this up. I added a bit of adobo, hot chili flake and onion powder. I usually doctor up these types of dishes but you can add whatever you want. Add some like veggies that you might want to get rid of like green peppers or raw tomatoes, whatever floats your boat!

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