This week marks the beginning of the school year for us, so in the spirit of starting off the year on a good note, I’m sharing what we have in the works for this week:
Monday-college welcome back cookout, complete with black bean burgers!
Tuesday-leftover Rainy Day Soup
Wednesday- Roasted Root Vegetables with Tempeh-Pesto Pasta
We have been overwhelmed with great produce in the past few days, so tonight’s dinner represents the true essence of summer in the Lowcountry. We have an abundance of jalapenos from our backyard garden, got some ears of corn last week fresh from the farm when S spent the morning gleaning, and have some random tomatoes that somehow survived the crazy weather of this summer. With tofu pressing in the fridge, it was only natural to head to the Southwest tonight! D even popped open a Tecate to complement dinner.
Southwestern Tofu with Corn Relish and Black Beans
-red wine vinegar
-2 ears of corn, cooked and cut off the cob
-2-3 jalapenos (depending on your spice preference)
-red and green bell pepper, cut into a very fine dice
-1/4 of an onion
-1 clove garlic
-1/4 of a jalapeno, seeds removed
-1 can black beans (retain liquid, DON’T drain)
Mix all marinade ingredients together and marinate a piece of (pressed) tofu for at least 3 hours, ideally longer.
For the relish:
Cut the tops off of the jalapenos, cut lengthwise, and remove all seeds and ribs. Put cut side-down on a foil-lined cookie sheet and broil until the skin is blistered, but not burnt (approximately 5 minutes). Remove from oven and place on a flat surface (a cutting board works) and place a metal bowl upside down on top of it to trap the steam- let sit for 15 minutes. The steam will help to pull the charred skin away from the peppers so it’s easier to remove.
While the jalapenos are steaming, put the corn kernels and diced bell peppers and broil them until slightly charred but not burnt. Remove from the oven and add to a small prep bowl. When 15 minutes has elapsed, use the back of a sharp knife to scrap the jalapeno skin off, then dice the flesh of the pepper and add to the bowl. Season to taste using above seasoning.
For the black beans:
Puree first 6 ingredients together to form a sofrito. Heat oil in a small pot over medium heat then add sofrito and spices. Saute for 3 minutes, stirring constantly. Add the black beans (with liquid) and 1 cans worth of water. Cook, stirring occasionally, until most of the liquid has evaporated and the beans are creamy.
When ready to serve: grill tofu (ideally outdoors, but a grill pan works) for approximately 6 minutes per side. Cut and top with relish, and serve with black beans. Serve with lime wedge (and Mexican beer, if desired!)
Smoky, creamy, spicy, and just enough bite from the lime. It felt great to be using all local products and to have such a filling but light dinner to end our last weekend of quiet time before school chaos, wedding planning, and the Jewish holidays wreak havoc on our life. This dinner would be incredibly easy to prep over the weekend and then just grill and assemble mid-week, but is also easily doable from scratch in just a few hours. You could add some rice if you like a heavier meal, or quinoa would be a great addition too. I can’t wait to have the leftover beans and relish with lime juice as a lunch this week!