Mexican Tofu

Mexican Tofu
 #Vegetarian, #GlutenFree

Kind of sounds like and oxymoron...Mexican Tofu???  Not something you might typically think would go together. Sweet and Sour tofu or Mexican nachos sure, but Mexican tofu...come on!  I think most of the dishes I make with tofu have an Asian flavor to them, but not this one... and it is delicious.
A little while back I came up with a rule for myself....try to use at least one local ingredient in each meal that I cook. As much as I would love to eat completely local (if you ever want to be inspired by someone who did check out the book Animal, Vegetable, Miricale, by Barbra Kingslover), I am not going to kid myself into thinking that is something I can pull off day in and day out.  However, I can try and get a least one ingredient...milk in my oatmeal for breakfast, carrots in my salad for lunch, or a clove of garlic in my recipe for dinner.  I find it helps me to eat "in season" and get a bit more creative with my cooking.  The amount of local ingredient changes as the seasons do, but even in the winter months it is still doable to find just one ingredient.
In this dish the local ingredient I love to use is Primo and Mary's Black Bean and Corn Salsa.  It is Locally made here in Central New York and adds a great flavor to this dish.  I have also used local corn that I have frozen from the summer or depending on the season, fresh local spinach.  So go ahead and challenge yourself and see if you can do it...just one local ingredient.  Try it for a week for one meal a day and I think you will be surprised at how easy it is.

Ingredients:

• 1  14oz package of extra firm tofu
• 2 tsp olive oil
• 5-6 mushrooms sliced
• 1-2 cups fresh spinach chopped
• 1 cup beans ( I have use black bean, pinto beans, chix peas...whatever you have on hand)
• 1 cup corn (fresh or frozen)
• 1/2-1 cup salsa
• Shredded Cheddar cheese (optional)
• Tortilla chips (optional)

Directions:

1. Drain, rinse and pat dry tofu.  Slice block in small 1/2-1 inch squares.  
2. Heat oil in saute pan and  cook on each side for 4-5 mins or until brown
3. Add mushrooms and cook for another 5-7 mins
4. Add spinach, beans, and corn.  Cook stirring occasionally for another 5 mins or until vegetables are cooked. 
5. Stir in salsa and cook unit heated through
6. Serve with tortilla chips and topped with shredded cheese if desired 

Why it's good for you

• Tofu and beans-great source of plant protein
• Mushrooms- there has been research to show that mushrooms have anti-inflammatory and antioxident benefits as well as support the immune system.  Also contain over 15 vitamins and minerals 
• Spinach: Contains 23 vitamins and minerals.  Is one of the highest foods in vitamin K (blood clotting, bone health) and vitamin A (anti-oxidant and anti-inflammatory) .  However raw spinach contains a compound call oxalic acid, which blocks the absorption of calcium and iron.  One way to solve this problem is to pair it with foods high in vitamin C.
• Primo and Mary's black bean and corn salsa- Locally produced and contains non-GMO corn, black beans, tomatoes, with no added sugar and is gluten free!