Vegan Cornbread and One-Pan Mexican Quinoa with Zesty Mexican Style Superfood Skillet

Serving Size 1-2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Vegan Cornbread:
1 cup cornmeal
1 cup unbleached all-purpose flour
3 Tbsp sugar
4 tsp baking powder (non-aluminum)
½ tsp salt
½ package Nasoya Silken Tofu
1 cup unsweetened soy milk
¼ cup oil (any kind other than olive oil)
½ cup fresh or frozen corn kernels
1 jalapeño, ribs and seeds removed, diced
1 jalapeño, sliced

One-Pan Mexican Quinoa with Superfood Skillet:
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
1 package Nasoya Mexican Superfood Skillet
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Preparation

  1. For Vegan Cornbread: Preheat oven to 425º.
  2. If using a cast iron skillet, coat the bottom with a small amount of oil, and place skillet in the oven to heat up. If using a regular 9x9 baking pan, simply spray with non-stick cooking spray and set aside.
  3. Combine dry ingredients in a medium size mixing bowl.
  4. Next, place tofu, soy milk, and oil in a blender and blend until smooth.
  5. Pour wet ingredients into dry, and stir quickly until well combined. Be careful not to over mix.
  6. Add in the corn and diced jalapeño and stir to combine.
  7. Pour into the prepared pan, top with jalapeño slices, and bake 25-30 minutes until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan on a cooling rack before cutting into slices.
  9. For One-Pan Mexican Quinoa with Superfood Skillet: Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  10. Stir in Superfood Skillet, quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  11. Serve immediately.

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