I’ll tell you the truth: my kids didn’t like this dish. I cooked in secrecy, hoping to hide the tofu. Didn’t work. The kids flat out spit it out. John and I, however, really liked it! I’ve always kind of liked tofu, even though I don’t eat it much. It’s so healthy and filling, and just takes on whatever flavor you put on it. The corn sort of masks the consistency of it, which is what most people don’t like about it. Go ahead, try the tofu! You might like it!
2 teaspoons olive oil
1 package firm tofu
2 ears corn
1/4 teaspoon chili powder
1/4 cup soy sauce
romaine lettuce hearts
1 teaspoon balsamic vinegar
avocado, sliced
lime juice
sriracha sauce
Heat oil in a nonstick skillet over medium-high heat. Add the tofu and break it up into very small pieces. Cook tofu for several minutes, until most of the liquid cooks off and tofu starts to turn golden.
Cut kernels off the cobs of corn and it to the tofu. Cook for a few minutes and add chili powder and soy sauce. Cook until the liquid is absorbed. Add the balsamic, stir, and spoon into romaine hearts. Top with avocado, lime juice, and sriracha to taste.
