Sheet pan tofu with corn and chiles

 Sheet pan tofu with corn and chiles

from Ellen's kitchen, with thanks to the NYT, serves 2-4

Ingredients:

• 1 block tofu, drained, patted dry, and cut into 1" squares  
  
• 1 tbs cornstarch
• 1 3/4 salt
• 1 tsp Chili powder
• 1/2 tsp cumin
• 3 cups (3 ears) corn kernels, fresh or frozen
• 2 jalapenos, halved, seeded, and thinly sliced - divided
• 1 poblano Chili, halved, seeded, and thinly sliced
• 1 red onion, halved, and sliced into toenail moon shapes
• 3 tbs olive oil
• 1 lime, juiced
• 1 garlic clove
• 1/2 cup chopped cilantro

Heat:

•  oven to 425 and line baking sheet with parchment paper.

Stir:

• cornstarch, salt, Chili powder and cumin in medium bowl.  

In:

• another bowl, mix corn, half of jalapeno slices, poblano, onion, 2 tbs oil, 1 1/2 tsp salt.  Mix well.

Add:

• tofu to bowl with dry ingredients and toss.  Add 1 tbs olive oil and toss gently.

Arrange:

• tofu on baking sheet and roast for 15 minutes.  Flip tofu (as best you can) and move to side of baking sheet, adding other vegetables to other side of baking sheet.  Drizzle with more olive oil, if desired.  Baked for additional 15-20 minutes or until brown to your liking.  

Meanwhile, for garnish:

• combine lime juice, a pinch of chili powder, cumin and salt.  Stir in remaining jalapenos and salt.

At serving:

• either pour garnish over entire dish and top with cilantro, or let consumers top their own meal with both.