*****38/56 CORN-CRUSTED TOFU WITH BLACK BEAN SALAD

RECIPE 38/56  CORN-CRUSTED TOFU WITH BLACK BEAN SALAD

Incredible

INGREDIENTS
1/2 small red onion
1 cup loosely packed fresh cilantro
1 cup grape tomatoes
1-2 limes
1 can unsalted black beans, drained and rinsed
2 Tbsp Chipotle Rub or Chipotle Lime Seasoning
1/2 tsp salt, divided
1 pkg extra-firm tofu, drained and patted dry
2 cups corn flake cereal
1/3 cup all-purpose flour
1/3 cup pasteurized refrigerated egg product
2 Tbsp canola oil, divided
1 medium firm, ripe avocado

lime wedges and additional coarsely chopped fresh cilantro (optional)

DIRECTIONS
PREP TIME 20 MINUTES    TOTAL 30 MINUTES  YIELD 4 SERVINGS   CAL  340

1.  For salad, dice onion coarsely chop cilantro and cut tomatoes lengthwise into quarters.  Juice limes to measure 2 Tbsp.  Combine with beans, 1tsp salt and seasoning, mix gently and set aside.

2.  Slice tofu crosswise into eight slices.  Sprinkle remaining 1/4 tsp salt;  set aside.  Combine cereal and remaining 1 Tbsp rub in manual food processor, process until fine; cover and pump handle until finely chopped. Dip in flour, shaking off excess; dip into egg product and then into crumb mixture, coating evenly.

3.  Heat 1 Tbsp oil over medium heat 1 to 3 minutes or until shimmering.  Place half of the tofu slices into non stainless skillet.  Cook 1 minute or until golden brown.  Turn tofu over and cook 1 minute or until golden brown.  Repeat with remaining oil and tofu slices.  Peel and remove pit from avocado; dice avocado and gently stir into salad.  Serve tofu with salad.  Garnish with lime wedges and additional cilantro, if desired.