Toltec Tofu Stuffing

Can you tell I have a little time on my hands this morning? :)

This is another recipe that I tried awhile ago and will definitely be making again. While the book suggests using it as a filling for stuffed bread or as a pizza topping, if I remember correctly I just ate it with some salsa, and probably some avocado, and maybe some brown rice. Did I mention it was awhile ago? At any rate, it is a very flexible recipe for which I'm sure there are many creative uses. Try it and see what you come up with! I think the next time I make it I'll make stuffed peppers. Mmmm....

Toltec Tofu Stuffing

2 T. olive oil
1/2 c. onion, chopped
2 t. garlic, minced (the book says "optional," but garlic is never "optional" IMO)
1 t. jalapeno, seeded and minced
1 lb. tofu, extra firm, crumbled (have you tried the sprouted tofu? Yum!)
3/4 c. black beans, cooked (oh, just throw in a whole can)
1/2 c. corn, fresh or frozen
3 T. tahini
1 1/2 T. shoyu
1 T. cilantro
1 ancho chili soaked in hot water until soft, seeded and chopped
1/2 t. cumin powder (toasted...or, in my case, not)
1/2 t. chili powder
pinch of cayenne
salt and pepper to taste

Saute onion, garlic and jalapeno in oil over medium-high heat until the onions are softened, approximately 8 minutes. Add tofu and cook for 5 minutes. Remove and place in a large bowl with remaining ingredients and mix well. (Hmmmm...like I said, it's been awhile since I made this, but why would you take the mixture out of the pan and get another bowl dirty? I'm pretty sure I just threw it all into the pan and mixed it up, and may have added a little water or vegetable stock to cook it a little more and get the flavors combined. I have no real idea if that's what I did, but I am imagining that's what I'd do if I was making it again).

Enjoy!

Liz