Name: Avocado and black bean salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz firm tofu, pressed and diced into 1/2-inch pieces; 1/2 (15-oz) can black beans, drained and rinsed; 2 tbsp avocado, diced; 1/2 tsp extra virgin olive oil; 1 1/2 tbsp lime juice; 1/4 cup fresh cilantro, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp chili powder; 1/2 cup cherry tomatoes, halved

Nutrition

Per serving

497 calories

Protein: 44g; 33% of calories
Carbs: 38g; 28% of calories
Fat: 24g; 39% of calories

Instructions

Prep 15 min · Cook 10 min

Wrap the tofu in a clean kitchen towel and place on a plate. Weigh it down with a heavy pan or a large can for 10 minutes to remove excess moisture. Remove the towel, dice the tofu, and pat dry with paper towels.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Season the tofu with half the salt, the pepper, and the chili powder. Spread the tofu in the pan in one layer and cook undisturbed for 3 minutes until golden on the bottom. Turn the cubes and cook for 5 to 7 minutes more, turning often until golden on most sides. Done when golden and set.
In a large bowl, toss the diced avocado with half the lime juice to prevent browning. Add the seared tofu, black beans, cherry tomatoes, and cilantro. Pour in the remaining lime juice and the rest of the salt. Toss gently to combine.

Nutrition

Ingredients

Instructions

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