Chili Lime Corn with Smoked Tofu

Name: Chili Lime Corn with Smoked Tofu
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 pound 455 g yellow corn kernels, fresh, frozen, or canned; 6 ounces 170 g extra-firm tofu, drained and pressed (Oven-Smoked Tofu works best, cut into very small cubes); 1 red bell pepper (cored, seeded, and diced); 1 fresh lime (thinly sliced); 3 scallions (chopped); 2 tablespoons 30 ml fresh lime juice; 2 tablespoons 30 ml extra-virgin olive oil; 1 teaspoon cayenne pepper

A Latin-inspired dish with a spicy kick, perfect as a side for Mexican meals or as a light supper mixed with rice and beans.

Couverts6

Preparation 10

Preparation time:20

Print Recipe

Equipment

Baking sheet
foil
Mixing bowl

Ingredients

▢ 1 pound 455 g yellow corn kernels, fresh, frozen, or canned
▢ 6 ounces 170 g extra-firm tofu, drained and pressed (Oven-Smoked Tofu works best, cut into very small cubes)
▢ 1 red bell pepper cored, seeded, and diced
▢ 1 fresh lime thinly sliced
▢ 3 scallions chopped
▢ 2 tablespoons 30 ml fresh lime juice
▢ 2 tablespoons 30 ml extra-virgin olive oil
▢ 1 teaspoon cayenne pepper

Instructions

Preheat the oven to 400°F (200°C, or gas mark 6).
In a mixing bowl, toss together the corn, smoked tofu, red bell pepper, lime slices, scallions, lime juice, olive oil, and cayenne pepper.
Line a baking sheet with foil and spread the mixture evenly across it.
Bake for 20 minutes, or until the corn is tender and the edges of the lime slices begin to curl and brown.