TOFU RANCHERO

1 (14-ounce) package extra-firm tofu
2 teaspoons extra-virgin olive oil
2 cups frozen chopped spinach (bagged variety, not the frozen blocks)
1 (15 1/2-ounce) can black beans, drained and rinsed
1 1/2 cups sliced button mushrooms (about 4 ounces)
1 cup fresh or frozen corn kernels
1 1/2 cups prepared picante sauce
8 corn tortillas, warmed (optional, for serving)

Drain and rinse the tofu, then pat dry. Slice the block crosswise into 8 (1/2 -inch-thick) slabs. Crumble each slice and set aside.

In a large, nonstick skillet, heat the oil over high heat. Add tofu in a single layer. Cook, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.

Gently stir, then continue cooking, stirring occasionally, until all sides are golden brown and a bit crisp, another 5 to 7 minutes.

Add the spinach, beans, mushrooms and corn, then saute until the vegetables are just cooked, another 5 to 7 minutes.

Stir in the picante sauce and cook, stirring often, until heated through.

If desired, serve with warm corn tortillas.

Makes 4 servings
Source: Dallas Morning News, May 9, 2007