Salsa Verde Pepperjack Tofu

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Necessity is the mother of invention which is where this meal came into play.

You know those weeknights when you have no idea what you’re going to make for dinner but you know you better come up with something before either you or a family member has a meltdown?  Yeah, those nights.

Well this meal prevented meltdowns in our house.

Salsa Verde Pepperjack Tofu in red bowls

It’s also vegan depending on the cheese used.

And very flavorful thanks to the salsa.   The salsa verde I used packs a little heat and kick.

Salsa Verde Pepperjack Tofu in red bowls with Trader Joe's Salsa verde can

Depending on the type of salsa used, you can take it from a lil’ kick to a ka-pow kick.

Salsa Verde Pepperjack Tofu in red bowls with Trader Joe's Salsa verde can

And it uses one of my favorite appliances, the microwave.

If you don’t have a microwave, you could likely prepare this on the stovetop, warming and melting the ingredients that way.

You could also try using a slow cooker.

But since I have a microwave, and am not shy about using it, and because I am usually running late on dinner prep and wondering what am I going to make for dinner?

…I decided to give microwaved tofu a try.

Salsa Verde Pepperjack Tofu in red bowls

And you know what, it worked.

It worked so well that even those people, ahem Scott, who don’t really “love” tofu asked for more.

Salsa Verde Pepperjack Tofu in red bowlSkylar is my little plant-based garbage disposal.  She eats raw broccoli, likes really hot and spicy foods, and will gladly eat Brussels’s sprouts, so this was a big, plant-based hit with her.

She calls tofu ‘toe-food’.  She asked for “More toe-food, please, Mommy.”  I loved that.

And I loved that it was done in about 6 minutes from start to finish.

Salsa Verde Pepperjack Tofu in red bowl

And let’s not forget that it’s cheap inexpensive:

1 block of tofu: $1.49 TJ’s

1 jar of salsa: $1.99 (used half the jar, $1 worth)

1 bag of cheese: $1.99 (used half the bag which was 1 cup, $1 worth)

= $3.50 to feed the entire family dinner

All I have to do is buy another block of tofu and I can feed us again with the unused portions of the salsa and cheese.

Two meals, for 3 people, for $7 total.

$1.16 per person, per meal

Nice.

Salsa Verde Pepperjack Tofu in red bowl

 

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Microwave Salsa Verde Pepperjack Tofu

1 c salsa verde (or any salsa you enjoy; red, green, spicy, mild, etc)

1 c shredded pepper jack cheese (or Monterrey Jack, Mexican blend, or preferred blend/type, i.e. Daiya, soy-based, goat, etc.)

1 block tofu (pressed, diced.  Optional: use pre-cooked/leftover chicken, turkey; or mock chicken nuggets, veggie burgers, etc.)

Directions:

Press the tofu.  If you don’t have a tofu press, simply press it between two heavy pots/cookie sheets and place something heavy on top for at least 15 minutes, and get the paper towels ready to absorb the liquid.  After the tofu has been pressed, dice it into cubes.  Place tofu in the bottom of a microwave-safe bowl and add the salsa.  Add a piece of plastic wrap/Saran Wrap over the top of the bowl and microwave for about 2:30 to 3 minutes on high.  Remove from the microwave and add the shredded cheese to the bowl and stir.  Re-cover with plastic wrap and microwave for another 2:30 to 3 minutes on high, or until cheese is melted and mixture is hot and bubbling.  Give a final stir and serve.

Notes: If you don’t have a microwave, you could do this on the stovetop, warming and melting the ingredients that way.   You could also try using a slow cooker.

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This tofu would be fabulous as a filling in tortillas shells or in wraps of any kind.

Salsa Verde Pepperjack Tofu in red bowl with can of salsa verde

After it’s done cooking feel free to hit it with more salsa if you’re a salsa fiend.

Salsa Verde Pepperjack Tofu in red bowl with can of salsa verde

You can make extra (buy two blocks of tofu and use 1 full jar of salsa and 2 cups of cheese) and eat any leftovers cold, too.

People eat cold pasta salads all the time, and Whole Foods has made a small fortune selling prepared tofu salads that are cold from their deli case.

I tried this one cold (planned leftovers, love them) and it was tasty that way, too.  In fact, the flavor was actually better the next day because the salsa really marinated into the ‘fu and the flavors intensified and married together even more.  Kind of like what happens in chili (vegan) the next day.

Salsa Verde Pepperjack Tofu in red bowl

Tofu is such a versatile food.

And now, I can say I’ve made it in the microwave.  Radiation never ceases.  Wonders never cease.

Salsa Verde Pepperjack Tofu in red bowl

 

Questions:

1. Do you like tofu?  Know anyone who doesn’t like tofu?  Or confused how to prepare tofu at home and have it turn out properly?

I wrote a Tofu Preparation & Cooking Tips post that may be of interest to you.  It focuses on baking or broiling tofu, which I prefer to pan-frying.  There is something about cooking tofu on the stovetop that I generally avoid due to splattering oil.  Not really a fan of grease burns and tofu always splatters and burns me.

Now I can add the microwave method to my repertoire.

I also have a Tofu Recipes section with previous ‘fu creations.

Like Peanut Sauce Baked Tofu

Peanut Sauce Baked Tofu

2. Have you ever tried to microwave tofu?

This was a first for me and I will be doing it again.  And again.  Using different kinds of salsas, fruit butters, cheeses, chutneys, and trying my hand at more microwave tofu versions because this was just too easy and good not to repeat.

And we avoided meltdowns or devouring a half of a bag of chips standing in the kitchen wondering what we were going to have for dinner or moving on to a handful of this and a handful of that and another handful of this, before realizing a real smorgasboard of nothing was just consumed and you still need to make dinner.  We’ve all been there.  So that’s why this micro tofu is going to be on rotation for us.

P.S. I have a favor to ask.  Please vote here for my No Bake PB Biscoff Cookie Dough Bites in the Delta Biscoff Bakeoff.  You can vote once per day for the next week. Thank you!  If I win, I could win a culinary dream trip to NYC, Napa or LA.  It just takes a second to click and vote.  Thank you so much!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Comments

  1. Love this micro tofu idea and will be trying it – and planning a Sriracha version (I love the heat!). For the pan frying, I find that well-pressed tofu does very well in a non-stick pan with spray oil, such as PAM. No splattering and all the browning and cooking of the outer layer desired. Happy tofuing!!

  2. Wow, This turned out GREAT! My first time eating tofu really and it’s delicious. I didnt press it for too long because of time and my grocery store only had firm so it crumbled a little, but boy was it good! I used mango salsa and it just is a treat. It tastes so unhealthy but its so hearty and inexpensive! I’ll definitely be making it again.

    1. So glad this was a big hit with you!

      I love this recipe and glad you did too…easy, flavorful, hearty and inexpensive…LMK if you try it with other combos of salsa/cheese/cheeze!

  3. So excited to try this tonight…the unseasonally warm weather here in New England is causing cravings for Mexican food…plus I opened my salsa verde earlier in the week so now I need to use the rest. ;)

      1. Sorry I didn’t get back to you sooner…was too busy having a foodgasm from this recipe. ;)

      2. SO glad you liked it! Pretty much the easiest thing going….not sure if you eat meat or not but they did an instore sample of this at TJ’s with their chicken strips, cheese, and salsa, melted in micro and people were going nuts for it, too.

      3. No meat…usually no dairy either. I had planned on leaving it off but post run my body was like “CHEEEEEEEEEEEEEEESE.” And potassium…so I proceeded to make pan-fried bananas with a cinnamon-maple drizzle. Clearly it was necessary. ;)

    1. Yes or over salads, or with lentils, beans, quinoa, in wraps, alongside other grains, cook it and then pour broth over it for a soup, so many options.

  4. Love this post! Not only is it convenient, but also healthy and inexpensive! Thanks for sharing this little delight !

  5. This looks fabulous, perfect for a fun dinner! Love the vibrant colors in the photos.

    1. Yes, especially the pre-pressed, high protein stuff.
    2. Only in leftovers, but not cooking it this way.

  6. I absolutely love tofu, and don’t even have to cook it to enjoy it. I can eat it completely plain. I have never microwaved it, usually I throw it into a stir fry.

  7. Squee! I, too, use my microwave constantly and lately have been living off tofu mixed with condiments. Go us! :P

  8. LOL skylar called tofu…toe-food!! omg I watn to hear her say that I bet is so cute!! and you are so amazing for bringing her up around whole, raw foods…she is going to be a food connosuier and so extremely healthy when she is older!

    I have never tried microwaving tofu but it sounds like a no-brainer! I definately want to give that a go soon!

    OK so I have this vision of one day getting in the kitchen with you and Jessica and just eating my heart out with your amazing baking skills (considering I have ZERO) your cookies and sweets are always so amazingly delicious!!!

  9. toe-food! so adorable :)

    I love tofu! I tried your mango chutney tofu this summer & LOVED it!! it didn’t take me long to finish the whole batch :D

  10. i actually do like tofu and was finally getting into it, but then i went on an anti-inflammatory diet and soy is a no no. i also hear a lot about the hormones found in soy, so i am hesitant to give it to my girls. what do you think about the contraversy?

    1. I think that it’s a very complex question and that each person has to do his/her own research based on other lifestyle choice, health, genetic tendencies, and just go with what feels best and right.

      I do not hesitate to give my daughter tofu a few times a week. To each her own. There is soy in most EVERYTHING when you really start reading labels on most of our foods these days.

      Again, do your own homework :)