Black bean and tofu stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Block lowfat firm silken tofu (I used Mori Nu Lite extra firm) | |
| 1 | can | (15oz) black beans (didn't say whether drained/rinsed; I drained but didn't rinse) |
| 1 | can | (14.5oz) Italian style stewed tomatoes |
| 1 | can | (4oz) sliced mushrooms |
Directions
I got the recipe from the new McDougall quick and easy cookbook; my modifications/comments are in parentheses: Cube the tofu, and combine everything in a med-sized saucepan. Cook on med-low for 30 min. Serves 2.
~-I think my tofu cubes were about 2cm square, and they seemed a little large . . . next time I'd prob. cut them a little smaller. Also, I have an electric stove with no med-low setting, so I cooked on med. uncovered, and for a little more than 30 min.
This recipe seems like it would be very adaptable to whatever you have in the way of veggies . . . next time I might add some cooked potatoes and/or zucchini. Also, you could use any kind of stewed tomatoes (Mexican, cajun, etc.)
Posted to fatfree digest V97 #271 by Chris Ingle <cxi3@...> on Nov 20, 1997
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