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Tofu Fiesta

Serves: 4
Total Calories: 1,181.263
Prep time:
Cook time:
Total time:


2 medium (6 oz) baking potatoes
1 medium onion
1/2 green bell pepper
1/2 red bell pepper
1 teaspoon minced garlic (2 cloves)
1 cup frozen corn
1/2 cup chopped fresh parsley or cilantro (reserve 1/4 cup for garnish)
12 ounces firm tofu crumbled
1 (15-ounce) can pinto bean
1 tablespoon
2 cups salsa of your choice (fresh is best)
1/4 cup reserved chopped parsley or cilantro


1. Scrub potatoes thoroughly and pierce each 3 or 4 times with a fork. Wrap in a damp paper towel. Microwave on high 7 minutes. Test doneness by piercing with a fork. Cook longer if necessary.
2. Coat a large nonstick skillet with cooking spray. Chop onion and seed and cut peppers into wedges or strips. Sauté onion, pepper, garlic, corn, and parsley over medium-high heat 3 minutes.
3. Add tofu and spices. Drain and rinse beans. Add to skillet. Sauté 5 minutes more. Meanwhile, peel and chop cooked potatoes into small pieces and add to sauté.
4. Add salsa. Cover and cook 3 minutes more.
5. To serve, sprinkle remaining parsley or cilantro on top. Accompany with a tossed salad and a bowl of fruit for dessert.

Tofu Fiesta
Tossed Salad
Fruit Bowl

Nutritional Facts:

Serves: 4
Total Calories: 1,181.263
Calories from Fat: 15

This Tofu Fiesta recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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