Whenever we make a stir fry at home, we wonder why the tofu is mushy (and not crispy) like it is at a restaurant.  Then, one day while browsing my Google Reader I came across a broiled tofu bowl on Sassy Radish.  This was in the pre-Instapaper days, so it remained bookmarked for a few months.  A few weeks ago, I found another broiled tofu recipe on Peas and Thank You and decided it was time to give it a try…and my life changed.  OK, that’s dramatic, but it was a mini-revelation.  It seems so obvious now.  I broil fish pretty much every week, so how did I not think of this before?  Ever since trying this new method, I’ve made a few tofu-bowl variations that are extremely easy to throw together after work.  This version is Matt’s favorite and it’s quickly becoming mine too.  I present…the easy weeknight fiesta bowl.

Easy Weeknight Fiesta Bowl
Inspired by Mama Pea’s Broiled Tofu and Sassy Radish’s Broiled Tofu Bowl

INGREDIENTS (makes about 3 servings)   

1 can black beans (make sure to rinse before using)
1 large avocado
1 package extra firm tofu
Trader Joe’s Enchilada sauce
Trader Joe’s Chili Pepper sauce
Trader Joe’s frozen fire roasted corn
Shredded cheese (I used a Mexican blend) to taste
Salsa to taste 

Preheat the broiler while you get all your ingredients together.

Drain the water out of the tofu package and then press tofu block between two paper towels to remove excess moisture.  I am a) impatient and b) not an owner of a tofu press, so getting as much moisture out between several rounds of paper towels is my go-to method.  Slice tofu into thin “slabs” (ideally 1/2 in thick: see Mama Pea’s much more uniform example than mine). 

Here is where you’d normally marinate your tofu for a few hours.  Instead, I just doused mine with TJ’s Chili Pepper Sauce and decided to call it a day.

Place your tofu in the broiler on a sheet of foil covered in non-stick spray.  Broil 5-6 minutes on each side (my pieces were thicker so they needed a little more time).

Cook frozen corn according to package direction in the microwave and cook beans in a small saucepan on the stove.  I added some TJ’s enchilada sauce into both the rice and beans to give it a nice flavor.  Slice up your avocado.

Assemble your bowl by combining corn, beans and tofu.  Add in a sprinkling of cheese and a drizzle of enchilada sauce and stir it up.  Top with avocado and salsa.

Not in the mood for a mexican themed tofu bowl?  Try it with brown rice, lentils, broccoli and avocado instead!  For the sauce on this one I used the Garlic Mojo Sauce from Versailles.  They sell it at the restaurant and it’s THE BEST THING EVER.  Seriously, go buy it the next time you drive by one.