A popular Cowboy Caviar recipe transformed into a protein-packed meal with the addition of extra-firm tofu. This vibrant dish combines fresh bell peppers, beans, corn, mango, and avocado, all tossed in a zesty lime and olive oil dressing with a hint of Mexican seasoning. The tofu is marinated and cooked until charred, adding a delicious smoky flavor.
1. Take your tofu out of its casing, drain, and wrap in paper towels. Gently press out excess water.
2. In a bowl, create the tofu marinade by combining avocado oil, cumin, chili powder, smoked paprika, and lemon juice. Add your pressed tofu to the marinade, ensuring it's well coated.
3. Cook the marinated tofu on a grill or in a skillet until charred on each side. This should take about the same time it takes to chop all the vegetables.
4. Chop all bell peppers, mangos, and avocados. Drain all canned beans (pinto, black) and corn.
5. In a large bowl, combine the chopped bell peppers, olives, candied jalapeños, pinto beans, black beans, corn, mangos, avocados, and fire roasted tomatoes. Add the cooked tofu.
6. For the dressing, whisk together lime juice, olive oil, white wine vinegar, Mexican seasoning, mustard, salt, and pepper.
7. Pour the dressing over the assembled ingredients and toss gently to combine.
8. Enjoy this Cowboy Caviar as a dip with chips, in a wrap, or as a standalone protein-packed meal.
