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1
Cut the tofu into 6 slabs crosswise.
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2
Blot well between paper towels or clean tea towels, then cut into small dice.
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3
Combine the tofu and cornmeal in a plastic food storage bag.
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4
Shake gently until the tofu is evenly coated.
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5
Heat 1 1/2 tablespoons of the oil in a wide nonstick skillet.
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6
Add the tofu and saute over medium-high heat, stirring frequently, until golden on most sides, 8 to 10 minutes.
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7
Sprinkle lightly with salt.
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8
Transfer to a container and cover to keep warm.
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9
Heat the remaining tablespoon of oil in the same skillet.
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10
Add the onion and saute over medium heat until translucent.
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11
Add the bell pepper and chile, if using, and continue to saute until the onion and peppers are lightly browned.
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12
Stir the salsa and tomatoes into the skillet and cook just until heated through, a minute or two longer.
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13
To assemble, place 2 tortillas on each serving plate.
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14
Divide the salsa and onion mixture among the tortillas, then sprinkle evenly with the tofu.
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15
Sprinkle cheese over the tops, if desired, and serve at once.
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16
This is delicious with an easy potato dish such as Sauteed Paprika Potatoes (page 207) or Fingerling Fries (page 194).
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17
Add a simple salad of mixed greens, tomatoes, and olives.
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18
A colorful black bean salad is also a wonderful companion dish.
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19
Choose either Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) or Black Bean, Mango, and Avocado Salad (page 186).
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20
Taco salad is a fun side dish for this meal.
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21
Mix up a bowl of dark green lettuce, diced tomatoes, bell pepper strips, olives, red or black beans, and crushed tortilla chips.
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22
Dress it any way you like.
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23
Calories: 569
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24
Total Fat: 33g
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25
Protein: 26g
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26
Carbohydrates: 50g
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27
Fiber: 13g
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28
Sodium: 1260mg
