BBQ-Glazed Tofu & Black Bean Bowls

While rice cooks, wash and dry produce.

Remove husks and rinse tomatillos under warm water, gently scrubbing with your fingers (it’s OK if they feel sticky—that’s normal!); dry thoroughly and finely dice. Trim and thinly slice scallions, separating whites from greens. Drain corn. Quarter lime.

Heat a drizzle of oil in a medium pot over medium-high heat. Add half the tomatillos and half the Fajita Spice Blend (you’ll use the rest later); cook, stirring, until beginning to soften, 1-2 minutes.

Add beans and their liquid, half the Tex-Mex paste, salt, and pepper. Bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, 5 minutes.

Mash about half the beans; simmer until mixture has thickened, 3-5 minutes more. Turn off heat; cover to keep warm.

While beans cook, in a small bowl, combine scallion whites, corn, remaining tomatillos, ¼ tsp sugar, a drizzle of olive oil, and a squeeze of lime juice (½ tsp sugar and a big squeeze of lime juice for 4 servings). Season with salt and pepper. 

Place sour cream in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. 

Open and drain tofu; press out excess water with paper towels. Cut crosswise into three pieces, then stand each piece upright and halve vertically (you’ll have 6 thin planks; 12 planks for 4 servings). Season generously all over with remaining Fajita Spice Blend and salt.

Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu and cook, undisturbed, until golden brown and crispy, 3-5 minutes per side. TIP: Tofu can burn easily if your pan is too dry. Add another drizzle of oil as needed!

Add BBQ sauce, remaining Tex-Mex paste, and ¼ cup water (⅓ cup for 4). Cook, flipping tofu, until sauce has thickened and tofu is evenly coated, 1-2 minutes.