|Saturated fat||2 g|
|Monounsaturated fat||3.1 g|
|Polyunsaturated fat||2 g|
Swap beef for tofu for a lighter take on Tex-Mex
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1 15-ounce can
- Preheat oven to 400 degrees.
- Rub the kernels and poblanos with olive oil.
- Bring 1 cup of brown rice and 2 cups of water to a boil in a small saucepan on the stove. Reduce to a simmer and cover until all of the water is absorbed, about 30 to 45 minutes.
- Rinse and drain the black beans and set aside.
- Drain excess liquid from the block of tofu by covering it with paper towels and softly squeezing. Cut the tofu into rough blocks and combine in a skillet with the diced onion. Use your spatula to crumble the tofu blocks so you have “ground” tofu. Season with chili powder, cumin, salt and pepper to taste and cook on medium heat until the tofu appears golden brown, about 10 minutes.
- When the corn and peppers have cooled, slice the kernels off the corncob. Remove the stem, seeds and skin from the poblanos and chop.
- To make the dressing, combine the yogurt, olive oil, cilantro, lime juice, agave nectar and hot sauce in a food processor or blender, and blend until smooth. Add salt and pepper to taste. If the dressing is too thick to blend, add 1 Tbsp water.
- Combine the rice, black beans, tofu, corn, poblanos, avocado and tomatoes in a tostada bowl, and toss. Drizzle dressing over the salad. Top with queso fresco.
- Handy Hint: If you have a grill, fire it up to roast the corn and poblanos. Wrap the corn in foil and cook for 15 to 20 minutes, rotating every few minutes. Place the poblanos directly on the grill rack a few minutes before you corn is done.