Recipe: Zingy Vegetables with Tofu

Serves 4.


juice from 1 lime
1 clove garlic
1/4 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. kosher salt
2 tsp. oil
1 package extra firm silken tofu, diced
1 onion, diced
2 zucchini, diced
2 cups baby spinach
1 cup corn kernels (thawed frozen is fine)
2 tomatoes, diced
1 avocado, diced


Mix together lime juice, minced or pressed garlic, spices and salt. Heat a large skillet and add 1 tsp. of oil. Sauté tofu 2-3 minutes. Remove from pan and reserve. Add remaining oil to pan and cook onion & zucchini until crisp tender, 3-4 minutes. Add lime juice mixture to hot pan, toss in spinach, and cover. Let cook 2 minutes. Remove from heat and stir in corn, tomatoes and avocado. Serve at once or chill.