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Receta Salsa Tofu With Corn Bread Pancakes

Name: Salsa Tofu With Corn Bread Pancakes
Ingredients: 1 lb hard tofu, liquid removed and cut into 1/2 " cubes; 1 can black beans (16 ounce), rinsed and liquid removed; 1 jar (8 ounce) chunky style salsa; 1/2 c. cut corn; 1 pkt (8 1/2 ounce) corn muffin mix; 3/4 c. water; 1 x egg or possibly egg substitute; 2 Tbsp. veg. oil or possibly no-stickum spray; lowfat sour cream and black olives for garnish

de Global Cookbook

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Ingredientes

1 lb hard tofu, liquid removed and cut into 1/2 " cubes
1 can black beans (16 ounce), rinsed and liquid removed
1 jar (8 ounce) chunky style salsa
1/2 c. cut corn
1 pkt (8 1/2 ounce) corn muffin mix
3/4 c. water
1 x egg or possibly egg substitute
2 Tbsp. veg. oil or possibly no-stickum spray
Â Â lowfat sour cream and black olives for garnish

Direcciones

In a skillet, fry cubed tofu in 1 tbsp oil, till tofu is crispy on the outside. Add in salsa, black beans, and corn to the tofu and simmer on medium-low heat. While the tofu is simmering, make the cornbread pancakes. In a medium bowl, combine corn mix, water, and egg till just blended. The batter will be slightly lumpy.
Grease a griddle or possibly skillet with 1 tbsp veg. oil and heat the pan over medium heat. Place 1/4 c. of batter on the skillet for each pancake. Cook the pancakesuntil brown on both sides. After the pancakes are done, place two pancakes on a plate and spoon tofu mix on top. Garnish with lowfat sour cream and olives.