Red beans and tofu casserole
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| 30 | ounces | Kidney beans, cooked |
| 1 | \N | Onion, chopped |
| 1 | \N | Green bell pepper, diced |
| 2 | \N | Garlic cloves, minced |
| 2 | tablespoons | Safflower oil |
| 1 | pounds | Firm tofu, drained & cubed |
| 4 | teaspoons | Thyme, chopped |
| 1 | \N | Bay leaf |
| ¼ | teaspoon | Black pepper |
| 1 | tablespoon | Tamari |
| 1 | cup | Vegetable broth |
| 3 | tablespoons | Parsley, chopped |
| ½ | cup | Wheat germ, toasted |
Preheat oven to 300F. Set aside cooked beans.
Saute onion, bell pepper & garlic in oil in a large skillet until soft, about 4 minutes. Add tofu & saute briefly for 2 minutes. Add thyme, bay leaf, black pepper & tamari. Saute for 3 minutes. Stir in beans & stock.
Pour into a 1 quart casserole dish. Sprinkle with parsley & ¼ c of wheatgerm. Bake for 45 minutes. Remove from oven, stir gently & sprinkle with remaining wheatgerm. Return to oven & bake until the topping is crisp, about 30 minutes. Serve piping hot.
"Vegetarian Gourmet" Issue #11
Posted to MM-Recipes Digest V4 #057 by BobbieB1@... on Feb 25, 1997.