Panko-crusted tofu with black bean salad

Ingredients

• •1/2 small red onion, diced
• •1 cup fresh cilantro, loosely packed, coarsely chopped
• •1 cup grape tomatoes, quartered lengthwise
• •2 tbsp lime juice
• •1 15oz can unsalted black beans, drained and rinsed
• •1 avocado, diced
• •1 tbsp Chipotle Rub
• •1/4 tsp salt
• •14 oz extra-firm tofu, drained and patted dry
• •1/4 tsp salt
• •1 1/2 cup panko
• •1 tbsp Chipotle Rub
• •1/3 cup all-purpose flour
• •1 egg, lightly beaten
• •2 tbsp canola oil, divided
• •Lime wedges, optional, for serving

Steps

1. 1For salad, combine onion, cilantro, tomatoes, lime juice, beans, rub, and salt in a large mixing bowl. Mix gently. Add avocado and gently stir into salad and set aside.
2. 2Slice tofu crosswise into eight slices (two slices per serving). Sprinkle with salt; set aside. Combine panko and rub in the bowl of a food processor. Pulse briefly to combine. Place flour in a shallow dish. Place egg in a second shallow dish. Place panko mixture in third shallow dish. Lightly dredge each tofu slice in flour, shaking off excess; dip into egg and then into panko, coating evenly.
3. 3Heat 1/2 of the oil in a 10-inch skillet over medium-high heat 1-3 minutes or until shimmering. Place half of the tofu slices into skillet. Cook 2 minute or until golden brown. Turn tofu over and cook 2 minute or until golden brown. Remove tofu from skillet; repeat with remaining oil and tofu slices. Serve tofu with salad. Garnish with lime wedges and additional cilantro, if desired.