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 shake to coat.
Heat 1 tablespoon of oil in a large sauté pan over medium heat. Add tofu and cook until lightly browned on two sides. Remove tofu from the skillet and set aside.
In the same pan, add the remaining oil, diced onion, red bell pepper, bay leaf, and a pinch of salt. Sauté until the onion is softened.
Add minced garlic to the pan and sauté until fragrant, about 1 minute.
Incorporate the diced sweet potato and all remaining herbs and spices. Sauté until fragrant.
Pour in vegetable broth, remaining soy sauce, black beans, and optional maple syrup. Bring the mixture to a simmer and cover with a lid for 8 minutes to cook the sweet potatoes.
Remove the lid and add the tofu, lime zest, lime juice, and a pinch of salt. Stir well to coat.
Cook for an additional 2 minutes with the lid off, then remove from heat.
Allow the skillet to rest for 5 minutes before serving.
