In this Southern-inspired healthy vegetarian recipe, the crispy, spice-infused tofu is served with an easy succotash of corn, lima beans and bell pepper. For an extra kick, serve with your favorite hot sauce.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2015


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 tablespoons oil in a medium skillet over medium heat. Add onion and bell pepper and cook, stirring, until softened, 3 to 4 minutes. Add corn and lima beans and cook, stirring frequently, until hot, 4 to 6 minutes. Stir in 1/2 teaspoon each garlic powder and salt. Remove from heat and cover to keep warm.

  • Meanwhile, slice tofu crosswise into 8 slabs. Pat dry with paper towels and sprinkle with the remaining 1/2 teaspoon salt. Combine paprika, thyme, pepper, cayenne and the remaining 1 teaspoon garlic powder in a shallow bowl. Dredge both sides of the tofu in the spice mixture. Stir cornstarch into the remaining spice mixture. Dredge the spiced tofu in the cornstarch mixture.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the tofu and cook, turning once, until almost blackened, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and tofu. Serve the tofu with the succotash and lemon wedges, if desired.

Nutrition Facts

398 calories; protein 16.9g 34% DV; carbohydrates 48.2g 16% DV; dietary fiber 9g 36% DV; sugars 5g; fat 17.8g 27% DV; saturated fat 2.8g 14% DV; cholesterol 0mg; vitamin a iu 2751.7IU 55% DV; vitamin c 64.6mg 108% DV; folate 89.3mcg 22% DV; calcium 249.2mg 25% DV; iron 4.8mg 27% DV; magnesium 98.3mg 35% DV; potassium 806mg 23% DV; sodium 637.9mg 26% DV; thiamin 0.2mg 24% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
Pretty grim stuff Not sure what crosswise meant. Nearly impossible to cut it into 8 pieces if you cut into large slabs. Anyway the dish was boring. My wife said ketchup made it tolerable. Never again on this one. One of the very few from EW that I haven't liked. Pros: None Read More
Rating: 4 stars
Wrong ingredient? I wonder if the recipe should have meant to say cornmeal not cornstarch for the tofu? I agree with others it was not good with cornstarch. I have made thousands of Eating Well recipes and this one is only the 3rd I have not liked. Also the photo with the recipe looks more like cornmeal I think. Read More
Rating: 3 stars
I can't give this a fair review because husband pitches a fit if I put any heat in a recipe like cayenne. I used about half and it was bland needed more zip. I added some tabasco to mine and it perked it up. the texture was nice and crunchy even though I used less oil. I don't like limas so used the listed vegies plus green beans. so it was quick and easy and even with the full amount of cayenne I think it could still use some extra hot sauce and a squeeze of lemon. Read More
Rating: 1 stars
Succotash tasty tofu abysmal The succotash came out quite tasty and I will probably make it again. The tofu however was another story. My family likes tofu and likes savory well-spiced meals but this was one where we suffered through one piece and threw out the rest. The cornstarch made it pasty and gave it a bad flavor. I think skipping the cornstarch altogether would have been a huge improvement. The flavor of the spices was bitter. It needed much more salt than was called for. Pros: succotash Cons: tofu Read More