Seared Tofu w/black beans and Mango salsa

[abby_b_fit]

Not all Tofu is created equal!! Give it a try before you turn your nose up:)



I know it look complicated but it's not. make you salsa the night before it's better that way.





2 1/4 c. of water
1 1/12 c. white rice (basmati, jasmine or sushi) rinsed
3/4 tp salt

1/4 c. extra-virgin olive oil
1 c diced red onion
2 tps cumin
2 tbps grated fresh ginger
2 garlic cloves, minced
1 15 oz. can black beans

1pds extra-firm tofu cut into 4 thick slices
salt and pepper to taste

2 ripe mangoes, peeled and diced
1 med. tomato, cored, seeded and diced
1/4 cut chopped fresh cilantro, plus more for garnish
3 tbps freshly squeezed lemon juice
2 tbps minced red onion
1 jalapeno pepper, with seeds, minced
1 1/4 tps extra-virgin olive oil
pinch of salt


rice:
1. bring water to a boiling a small saucepan.
Add the rice and salt , cover and simmer over low heat for 20 min. Fluff with a fork before serving.

Beans:
Warm a 1/4 cup of olive oil over med. heat in a large skillet. add 1 cup of diced onions and 2 tps. of cumin and saute' for 5 mins. Add the ginger and the garlic and saute' for more mins. Add the beans with their liquid and simmer until thickened abut 5 more mins.

tofu:
warm a nonstick skillet over high heat. Add the tofu to the panand srinkle it with salt and pepper. Cook until browned on each side, about 3 mins.per side.

Mango salsa:

Meanwhile , make the salsa ( sometimes I make this the day before)In a medium bowl, combine the mangoes, tomato, cilantro, lemon juice, onion, jalapeno, oil and salt ; mix to combine

To Serve:

Spoon some of the beans onto each of the 4 plates. top with rice, tofu and salsa. garnish with cilantro.