Mexican Tofu-Rice Skillet

Yummy yummy tofu recipe from my vegetarian book! i think you will like it! :)


Ingredients:
1. 1 package (12 oz) extra firm tofu packed in water, drained. 
2. 1 cup frozen whole kernel corn 
3. 1 can (14.5 oz) diced tomatoes with green chiles, undrained. 
4. 1 package (5.6 oz) spanish rice-flavor rice and pasta blend mix in tomato sauce
5. 1 1/4 cups water
6. 1 cup shredded mexican cheese blend (4 oz)
7. 1 1/2 cups shredded lettuce
8. 1 large tomato, seeded, chopped (1 cup)
9. 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 chiles, 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.