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Mexican Tofu-Rice Skillet

Add Mexican cuisine to your family’s dinner! Serve this delicious tofu and rice skillet for a dinner that’s ready in 35 minutes.

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  • Prep Time 30 min
  • Total Time 35 min
  • Servings 4

Ingredients

1
package (12 oz) extra-firm tofu packed in water, drained
1
cup frozen whole kernel corn (from 1-lb bag)
1
can (14.5 oz) diced tomatoes with green chilies, undrained
1
package (5.6 oz) Spanish rice-flavor rice and pasta blend mix in tomato sauce
1 1/4
cups water
1
cup shredded Mexican cheese blend (4 oz)
1 1/2
cups shredded lettuce
1
large tomato, seeded, chopped (1 cup)
4
medium green onions, sliced (1/4 cup)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible. Cut into 1/2-inch cubes; set aside.
  • 2 In 12-inch nonstick skillet, mix corn, diced tomatoes with chilies, contents of rice mix package and water. Gently stir in tofu. Heat to boiling. Reduce heat to low; cover and simmer 12 to 14 minutes, stirring occasionally, until rice is tender.
  • 3 Remove skillet from heat. Sprinkle cheese over rice mixture. Cover; let stand 4 to 5 minutes or until liquid is absorbed and cheese is melted. Top with lettuce, chopped tomato and onions.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
1060mg
1060%;
Total Carbohydrate
48g
48%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
20%;
Calcium
35%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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