Chile Cornmeal-Crusted Tofu and Tex-Mex Brown Rice

I am trying a gluten free menu with my daughter this week since she has some eczema and various other skin issues (as well as her chronic intestinal problems). I want to see if we can reduce the amount of wheat that she ingests and see if, perhaps, it makes any difference. I thought this would be easier while my husband is on a business trip since now I only have to please one picky eater. I had some tofu left over from another recipe so I found Chile Cornmeal-Crusted Tofu in the Veganomicon cookbook (I even found a link for this exact recipe posted by another blogger here) soI thought I would make me some crusted tofu and D some crusted chicken (unless she decided to share my tofu but I am not holding my breath!). Now, I have never had any type of breaded tofu that I can remember although I am definitely a fan of fried tofu. It was a little bit different since you bite in thinking it tastes like chicken and then-SURPRISE-it is tofu inside. Obviously I had put it there so I was expecting it but it took me a few bites to decide that I did, in fact, like it quite a bit. By the way, the crust makes a great chicken coating and, I expect, it would be fabulous on seitan too. I did not add all of the chili since I thought it would be too spicy but I was wrong-add it all! I also did not have any lime zest which would have been good too. I made a dip with tofutti sour cream and salsa and it was yummy. On the side it a little dish I whipped up what I have named Tex-Mex Brown Rice. I feel like all I do is find ways to combine these few ingredients (corn, black beans, tomatoes, rice) in different ways since my whole family generally likes them together. D keeps asking for Puerto Rican style rice and beans but I don't know how to make it and, I think, the recipe usually contains ham or pork which I am not willing to use.

Tex-Mex Brown Rice

Ingredients:

• 1/2 small onion chopped
• one garlic clove minced
• 1 TB olive oil
• 1 cup cooked black beans (1/2 a can works well)
• 1/2 cup frozen corn kernels
• 1 small can of tomato sauce (like Hunt's)
• 1 TB chili powder
• 1 TB minced chipotle chilis in adobo
  
• 1 tsp cumin
• 1 tsp salt
• 2 tsp Goya adobo seasoning
  
• pinch of onion powder
• 2 cups hot, cooked brown rice
• 3 TB chopped cilantro (optional)

Cook onion and garlic briefly in oil. Add beans, sauce, corn and spices and cook until warmed. Add rice and stir to mix. Top with cilantro. This thickens over time and I think it will make a good burrito/quesadilla filling for tomorrow.


**** I think when I usually make this type of rice I tend to use salsa and just a bit of tomato sauce, spaghetti sauce or tomato paste to thicken it up but I must have forgotten tonight and grabbed the can of tomato sauce. It really does not matter.