Chili Lime Tofu Skillet
Ingredients
- 1 block extra firm tofu, pressed and cubed
- 3 tbsp tamari, divided
- 2 tsp nutritional yeast or 1 tsp of cornstarch
- 2 tbsp olive oil, divided
- 1/2 red onion, diced
- 1 bay leaf
- 1 bell pepper, diced
- 4-5 cloves garlic, finely minced
- 1 sweet potato, peeled and diced into cm cubes
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp oregano
- 1/2 tsp thyme or a few sprigs fresh thyme
- 1 cup vegetable broth
- 1, 15 oz can of black beans
- Juice and zest of 1 lime
- 1 tbsp maple syrup, optional
- Salt and pepper to taste
Preparation
Place tofu in an airtight container with 2 tablespoons of soy sauce and nutritional yeast
Seal the lid and give a good shake to coat
Add 1 tablespoon of oil to a large saute pan and bring to medium heat
Add your tofu and cook until lightly brown on two sides, then remove from the skillet into a bowl
To the same pan, add in the remaining oil and your onion, red bell pepper, bay leaf and a pinch of salt, sauteing until onion is softened
Then add in your garlic and saute again until fragrant, about 1 minute
Add your sweet potato and all remaining herbs and spices and saute until fragrant
Add in your vegetable broth, remaining soy sauce, black beans and maple syrup
Bring your mixture to a simmer and cover with a lid for 8 minutes to cook the sweet potato through
Remove the lid and add in the tofu, lime zest, juice and pinch of salt and stir well to coat
Cook for an additional 2 minutes with the lid off and then remove from heat allowing the skillet to rest for 5 minutes before serving
