Blackened Tofu with Succotash

Blackened Tofu with Succotash

4 Reviews
From: EatingWell Magazine, January/February 2015

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.

Ingredients 4 servings

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  • 3½ tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • 1 large red bell pepper, diced
  • 1 10-ounce package frozen corn, thawed
  • 1 10-ounce package frozen baby lima beans, thawed
  • 1½ teaspoons garlic powder, divided
  • 1 teaspoon salt, divided
  • 1 14- to 16-ounce package extra-firm tofu, drained
  • 4 teaspoons paprika
  • 1½ teaspoons dried thyme
  • ½ teaspoon ground pepper
  • ¼ teaspoon cayenne pepper, or to taste
  • ¼ cup cornstarch
  • Lemon wedges for serving

Preparation

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  • Ready In

  1. Heat 1½ 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 ½ teaspoon each garlic powder and salt. Remove from heat and cover to keep warm.
  2. Meanwhile, slice tofu crosswise into 8 slabs. Pat dry with paper towels and sprinkle with the remaining ½ 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.
  3. 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 information

  • Serving size: 2 slices tofu & 1 cup succotash
  • Per serving: 398 calories; 18 g fat(3 g sat); 9 g fiber; 48 g carbohydrates; 17 g protein; 89 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 2,752 IU vitamin A; 65 mg vitamin C; 249 mg calcium; 5 mg iron; 638 mg sodium; 806 mg potassium
  • Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (55% dv), Iron (28% dv), Calcium (25% dv), Folate (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 1½ starch, 1 vegetable, ½ lean meat, 1 medium-fat meat, 2½ fat

Reviews 4

April 07, 2015
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By: EatingWell User
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.
January 21, 2015
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By: EatingWell User
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
January 08, 2015
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By: EatingWell User
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
December 28, 2014
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By: EatingWell User
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.