Chilled Lime Tofu with Stewed Tomatoes and Black Beans

This recipe is actually from the South Beach Diet. I did this diet about a year ago and while I lost some weight for a little, I totally gained it all back. The diet did teach me how cook for which I am very grateful. But this is one of my favorite recipes from it.

Serves 2
Ingredients:
1/4 pound firm tofu
3/4 cups lime juice
1 oz. fresh cilantro, chopped fine
1/2 14-ounce can stewed tomatoes (I use diced, no salt added, instead.)
1/2 14-ounce can black beans
2 tablespoons olive oil
1 teaspoon fresh garlic, chopped fine
1/2 tablespoon dried oregano
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt

Instructions:
Set about 1 teaspoon of the cilantro aside before dicing tofu into 1/2-inch cubes and tossing with the remaining cilantro and 1/2 teaspoon salt. Add enough lime juice to cover and chill while you continue cooking. Drain beans and have ready. Add 1/2 tablespoon oil to a hot pan, then garlic. Heat for a moment before adding red pepper flakes. Add black beans and salt to taste. Once beans are hot, place in warm bowls and cover to keep warm.

Return the pan to the stove and add the second tablespoon oil, dried oregano, and tomatoes. Heat tomatoes to a simmer, crushing them as they cook, and cook for about 5 minutes or until they’ve reduced slightly. Make a well in the middle of the beans and spoon in the tomatoes. Finish on top with the chilled lime tofu. Garnish with remaining chopped cilantro and serve.

This recipe takes all of about 10 minutes to prepare, cook, and serve. I love it when recipes are easy, quick, and delicious. I suggest not going whole hog with the lime juice though. It's a little overpowering if you go by the recipe. I would just add a dash or two to the tofu so the cubes have some flavoring. And when you have fresh cilantro - oh man, it's good.