Stewed Tofu with Corn and Tomatoes
- one 16-oz. tub firm tofu
- 2 Tbs. olive oil
- 4 large ripe tomatoes, diced
- 3 C. cooked fresh corn kernels
- 4 scallions, diced
- 1 tsp. paprika
- Salt and pepper to taste
- ¼ C. minced fresh parsley or cilantro
Cut tofu into 3/4-inch thick slices and blot, then dice the tofu.
Heat oil in skillet. Saute tofu over medium-high heat until golden. Add tomatoes, corn, scallions, and paprika, and heat gently. Season with salt and pepper. Serve warm with parsley or cilantro sprinkled on top.