Mexican Tofu-Rice Skillet

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.

Prep Time

30

Minutes

Total Time

35

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Looking for an icebreaker for introducing tofu into your eating plan? This recipe is it! Why? The dish starts with familiar Mexican flavors and lets tofu do its chameleon act of absorbing all the wonderful flavors in the dish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 1060mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 5g,
    • Sugars 9g),
  • Protein 23g;
Percent Daily Value*:
    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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