Panko-crusted tofu with black bean salad


Panko-crusted tofu with black bean salad

1/2 small red onion, diced
1 cup fresh cilantro, loosely packed, coarsely chopped
2 tbsp lime juice
1 15oz can unsalted black beans, drained and rinsed
1 avocado, diced
1 tbsp Chipotle Rub
1/4 tsp salt

14 oz extra-firm tofu, drained and patted dry
1/4 tsp salt
1 1/2 cup panko
1 tbsp Chipotle Rub
1/3 cup all-purpose flour
1 egg, lightly beaten
2 tbsp canola oil, divided
Lime wedges, optional, for serving


1. For salad, combine onion, cilantro, tomatoes, lime juice, beans, rub, and salt in a large mixing bowl. Mix gently. Add avocado and gently stir into salad and set aside.

2. Slice tofu crosswise into eight slices (two slices per serving). Sprinkle with salt; set aside. Combine panko and rub in the bowl of a food processor. Pulse briefly to combine. Place flour in a shallow dish. Place egg in a second shallow dish. Place panko mixture in third shallow dish. Lightly dredge each tofu slice in flour, shaking off excess; dip into egg and then into panko, coating evenly.

3. Heat 1/2 of the oil in a 10-inch skillet over medium-high heat 1-3 minutes or until shimmering. Place half of the tofu slices into skillet. Cook 2 minute or until golden brown. Turn tofu over and cook 2 minute or until golden brown. Remove tofu from skillet; repeat with remaining oil and tofu slices. Serve tofu with salad. Garnish with lime wedges and additional cilantro, if desired.

Note: the Chipotle Rub this recipe calls for is a Pampered Chef product

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Share a Picture of your Results!

Leave a Reply

Your email address will not be published. Required fields are marked *