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Calabacitas

A wonderful and simple recipe to take advantage of the moment when all of the summer produce is coming into season. It is flexible enough to be used as a stand-alone or a side. If you haven’t tried polenta, you should!

Source: An amalgamation (Entered by Lara Rasmussen Anderson)
Serves: depends 2-4


Ingredients
2 Tbsp olive oil
1/2 cup onion, diced      View Available Products
1 bell pepper, diced      View Available Products
2 cloves garlic, minced
4 cups zucchini/yellow squash, 1/4" slice or large dice      View Available Products
1 cup corn kernels
1-2 jalapeno, small dice (or small can green chiles)
1 cup fresh tomatoes, diced
salt and pepper to taste
1 cup extrafirm tofu, crumbled and marinated in ¼ cup seasoned rice vinegar, 2 Tbsp olive oil, 1 tsp chili powder, salt/pepper
1/2 cup cilantro      View Available Products

Step by Step Instructions
  1. Sauté onion in oil over medium heat until soft. Add peppers, garlic, zucchini, corn, jalapeno and tomatoes. Mix well and cover to simmer 10min until squash is tender.
  2. Season with salt and pepper as desired.
  3. Add marinated tofu and cilantro, mix and warm thru.
  4. Serve as a side dish, burrito/taco filling, over prepared polenta.

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