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Mexican Tofu-Rice Skillet
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Prep Time:
30 minutes
Total Time:
35 minutes
Spice up dinner with a quick and tasty Mexican tofu and rice skillet! Ready in just 35 minutes.
Ingredients:
  • 1 package (12 oz) extra-firm tofu packed in water, drained
  • 1 cup frozen whole kernel corn (from 1-lb bag)
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 package (5.6 oz) Spanish rice-flavor rice and pasta blend mix in tomato sauce
  • 1 1/4 cups water
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1 1/2 cups shredded lettuce
  • 1 large tomato, seeded, chopped (1 cup)
  • 4 medium green onions, sliced (1/4 cup)
Instructions:
  • Wrap tofu in paper towels, press to remove excess water, then cut into 1/2-inch cubes.
  • In a large nonstick skillet, combine corn, diced tomatoes with chilies, rice mix, and water. Add tofu and gently stir. Bring to a boil, then simmer covered on low heat for 12 to 14 minutes, stirring occasionally, until rice is tender.
  • After turning off the heat, generously sprinkle cheese over the rice mixture. Cover the dish and allow it to sit for 4 to 5 minutes until the cheese is melted and the liquid is absorbed. Finish off by topping it with fresh lettuce, chopped tomato, and onions.

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