Zesty Latin Tofu Fiesta Packet

• •16 oz extra-firm tofu, pressed and cut into 3/4-inch cubes
• •2 large bell peppers, any color, cored and chopped into 3/4-inch pieces
• •1 medium red onion, chopped into 3/4-inch pieces
• •1 cup corn kernels, fresh or frozen
• •1 cup cherry tomatoes, halved
• •1 jalapeño, seeded and minced
• •3 tablespoon olive oil
• •3 tablespoon lime juice, fresh
• •1.5 teaspoon chili powder
• •1 teaspoon ground cumin
• •0.5 teaspoon smoked paprika
• •0.5 teaspoon garlic powder
• •0.5 teaspoon onion powder
• •0.8 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •0.3 cup fresh cilantro, chopped, for garnish
• •2 lime wedges, for serving

Instructions

1. 1

   Prepare the tofu and vegetables: Ensure the extra-firm tofu is pressed to remove excess water, then cut it into 3/4-inch cubes. Chop the bell peppers and red onion into similar-sized pieces. Halve the cherry tomatoes. If using fresh corn, cut the kernels from the cob. Mince the jalapeño.

2. 2

   Make the marinade: In a large bowl, whisk together the olive oil, fresh lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.

3. 3

   Combine ingredients: Add the cubed tofu, bell peppers, red onion, corn kernels, cherry tomatoes, and minced jalapeño to the bowl with the marinade. Toss gently to ensure all ingredients are evenly coated.

4. 4

   Prepare the foil packets: Tear off four pieces of heavy-duty aluminum foil, each approximately 18 inches long. Divide the tofu and vegetable mixture evenly among the four foil sheets, placing it in the center of each.

5. 5

   Seal the packets: Bring the long edges of the foil together over the mixture and fold them down several times to create a tight seal. Then, fold up the short ends tightly to seal the packets completely, leaving a small amount of room for steam to circulate inside.

6. 6

   Cook on the grill: Preheat your grill to medium-high heat (about 400°F / 200°C). Place the sealed packets directly on the grill grates. Cook for 15-20 minutes, flipping the packets once halfway through, until the vegetables are tender-crisp and the tofu is heated through and slightly browned.

7. 7

   Alternatively, cook in the oven: Preheat your oven to 400°F (200°C). Place the sealed packets on a baking sheet. Bake for 20-25 minutes, or until the vegetables are tender-crisp and the tofu is heated through.

8. 8

   Serve: Carefully open the foil packets (be cautious of escaping steam!). Garnish each packet generously with fresh chopped cilantro and serve immediately with lime wedges on the side for an extra burst of zest.

Chef's Tips

• 💡**Pressing Tofu is Key**: For the best texture and flavor absorption, always press extra-firm tofu for at least 30 minutes (or up to a few hours) to remove excess water. This allows it to soak up more of the delicious marinade.
• 💡**Secure Foil Sealing**: Ensure your foil packets are sealed tightly to trap all the steam and flavors. Use heavy-duty aluminum foil, or double-wrap with regular foil, to prevent any tearing or leaks during cooking.
• 💡**Don't Overcrowd**: Divide the tofu and vegetable mixture evenly into four packets. Overfilling can lead to uneven cooking, with some vegetables remaining raw while others become mushy.
• 💡**Customization**: Feel free to add other quick-cooking vegetables like zucchini, summer squash, or snap peas. For an extra kick of heat, you can leave some seeds in the jalapeño or add a pinch of cayenne pepper to the marinade.
• 💡**Serving Suggestions**: These fiesta packets are fantastic served directly from the foil for a fun, rustic presentation. They pair wonderfully with a side of warm tortillas, fluffy rice, or a dollop of Greek yogurt or sour cream for a creamy contrast.