Tex-Mex Tofu


  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons minced garlic
  • 1 pound extra-firm tofu, cut into 4-1/2-inch thick slices
  • 1 1/2 cups yellow corn kernels, blanched
  • 1 cup cooked pinto beans, drained and rinsed
  • 1 cup California Black Ripe Olives, halved
  • 2 tablespoons minced jalapenos
  • 1 1/4 teaspoons Kosher salt
  • 1 teaspoon ground cumin


  1. In a shallow mixing bowl combine 2 tablespoons of lime juice, 2 teaspoons of olive oil, chili powder and garlic.
  2. Place tofu pieces in mixture, cover and marinate for 30 minutes.
  3. Combine remaining lime juice and olive oil with corn, pinto beans, California Ripe Olives, jalapenos, 1/4 teaspoon of salt and cumin. Set aside.
  4. Season tofu with remaining salt and grill over medium-high heat for 4-5 minutes on each side. Transfer to serving plates and top with 4-5 ounces of corn salsa.
Nutritional Analysis Per Serving:

Calories 346, Fat 15g, Cholesterol 0mg, Sodium 684mg, Carbohydrate 34g, Protein 18g, Calories from fat 39%.